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


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


  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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