Tofu Reubens With Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


  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.