Tofu Reubens With Salad (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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.
5. Per serving: Calories 646; Fat 36 g (Saturated 11 g); Cholesterol 39 mg; Sodium 1,795 mg; Carbohydrate 53 g; Fiber 10 g; Protein 31 g
6. Photograph by Andrew Purcell
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