/recipe/bri-guys-reuben-on-rye/

Recipes

Bri Guy’s Reuben on Rye

This was a shocker. My mom does not like tofu, ketchup, sauerkraut, pickles, rye bread, or tempeh. So when Brian (Jane's husband) made her a Rueben on Rye with tamari roasted tempeh, tofu and ketchup based 1000 Island dressing and sauerkraut, she was shocked to find she had eaten four halves!

By Brian Hart

  • Prep Time 15
  • Cook Time 15
  • Total Time 30
  • Serves 4

Ingredients:

8 oz. tempeh

½ cup tamari

8 oz. silken tofu

1/3 cup ketchup

1/3 cup pickle relish

1 cup fresh spinach

1 jar sauerkraut, your favorite

Rye bread, one loaf

Instructions:

  1. Preheat over to 350 degrees
  2. Slice tempeh in half vertically and then horizontally, thus making four, thin square patties
  3. Pour tamari over tempeh and marinate for a few minutes, time permitting
  4. Place tempeh on a no-stick pan or on parchment paper and cook for 15 minutes
  5. In a bowl, mix tofu, ketchup and relish until it looks like a tofu-based 1000 Island dressing
  6. Toast rye bread until desired crispiness
  7. Spread with tofu-based 1000 Island dressing
  8. Add a layer of sauerkraut, tempeh, then spinach
  9. Cut in half and serve
*To make this lower in fat use portobello mushroom strips and light silken tofu.
*To make this gluten free use gluten free bread and use gluten free tamari.
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