Tofu reubens with salad
Indulge in the delightful flavors of a Tofu Reuben Salad. A harmonious blend of tangy, savory, and crunchy tastes in every bite. A must-try culinary experience!
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
- 140g 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
Instructions:
- Place the tofu on a cutting board and cut each piece in half horizontally. Season one side of the tofu pieces evenly with allspice and mustard powder. Warm up 1/2 tablespoon of butter in a large nonstick pan over medium-high heat. Put the tofu in the pan and sauté until it turns golden brown, approximately 1 minute per side. Clean the pan and take it off the heat.
- Coat each bread slice with 1 tablespoon of Russian dressing. Layer with sauerkraut, tofu, and cheese to make sandwiches.
- Melt 1 tablespoon of butter in the pan over medium heat. Add 2 sandwiches and cook until the cheese melts and the bread becomes crispy, about 3 minutes on each side. Repeat the process with the rest of the butter and sandwiches.
- Mix the greens, cornichons, brine, mushrooms, and olive oil together. Serve the sandwiches accompanied by the salad.
Summary:
- Calories: 1824 kcal
- Fat: 144 g
- Protein: 72 g
- Carbs: 70 g
- Potassium: 1546 mg
- Magnesium: 247 mg