Tofu Reubens With Salad

Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.foodnetwork.com/recipes/food-network-kitchens/tofu-reubens-with-salad-recipe/index.html

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TofuReubensWithSalad_Vegetarian_Dinner
 

Easy to make and a healthy vegetarian option.

Prep Time:
20min
Cook Time:
10min
Servings:
4

Ingredients

2 6-ounce packages baked tofu
1/8 teaspoon ground allspice
1/8 teaspoon mustard powder
2 1/2 tablespoons unsalted butter
8 slices seeded rye bread
1/2 cup Russian or Thousand Island dressing
1 cup sauerkraut, rinsed and drained
4 slices Swiss cheese
5 ounces mixed baby greens (about 6 cups)
2 tablespoons chopped cornichons or dill pickles, plus 1 tablespoon brine from the jar
2 tablespoons pickled mushrooms (optional)
1 1/2 tablespoons extra-virgin olive oil

Directions

  1. Lay the tofu on a cutting board and slice each piece in half horizontally. Sprinkle the tofu pieces evenly on one side with the allspice and mustard powder. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning once, until golden brown, about 1 minute per side. Wipe out the skillet and remove from the heat.
  2. Spread each slice of bread with 1 tablespoon Russian dressing, then sandwich with the sauerkraut, tofu and cheese.
  3. Heat 1 tablespoon butter in the skillet over medium heat. Add 2 sandwiches and cook, turning once, until the cheese melts and the bread is toasted, about 3 minutes per side. Repeat with the remaining butter and sandwiches.
  4. Toss the mixed greens, cornichons, brine, mushrooms and olive oil. Serve the sandwiches with the salad.

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