John and I seriously heart tempeh reubens. Whenever they are on a menu, we order them. Once I see it, I cannot really eat anything else and I just want the reuban. After going gluten free, I thought I was going to jump for joy and hug the owner when a local vegan friendly restaurant carried gluten free and vegan tempeh ruebans. Luckily, I behaved myself. I truly enjoy the flavors, especially the sauerkraut! Those that know me, know that I am a lover all salty picked foods.
We usually make tempeh ruebens, but we decided to try it out with tofu this time. It just so happens that I had a gluten free vegan ryless rye bread from the Gluten Free Galley and I just had to have a rueban (don't forget that they have a vegan/gluten free box!)! The bakery really does a great job of getting that rye flavor while still having a gluten free bread (note that rye is not gluten free).
This sandwich did not disappoint. It was warm, delicious, and rye-like with the caraway seeds in the bread. We served it up with purple sweet potato fries, and a salad. The meal was so good and I had to walk away after one sandwich because I knew that I would be too full if I ate a second. Needless to say, I had delicious leftovers!
Tofu Ruebans (4 sandwiches)
- 1 lb of tofu
- Braggs liquid aminos- spray bottle
- Garlic powder
- Onion powder
- Ground pepper
- Olive oil spray or vegan butter
- Thousand Island dressing- vegan/gf
- 8 slices of vegan cheese
- Gluten free bread
Heat a flat skillet to medium and prepare your bread slices by spraying or buttering one side of each piece. Lay 4 of the pieces of bread on the skillet buttered side down. Spread a dab of the dressing, then the cheese, then the sauerkraut, then 2-3 slices of the tofu, then another dab of the dressing. Top off with a slice of bread, buttered side up. Cook for a couple of minutes and then flip. Cook on the other side a couple of minutes and remove from the skillet when the cheese has melted and the bread has browned to your liking. ENJOY!