veggie rueben

I still have tomatoes from Elaine’s garden, still eating sandwiches and today it’s a rueben, veggie style, yeah fo’ reals, ’cause I like sauerkraut and it’s good for you too. I used baked marinated tofu fried up with some sweet onions and a dash of apple cider vinegar. Served on toasted olive bread with homemade thousand island dressing and Bubbie’s sauerkraut, tasty.

Veggie Rueben

1Tbsp olive oil

4 oz slice of baked tofu/drained firm tofu

1/2 of a small/medium yellow onion (sliced)

a splash of apple cider vinegar

a pinch of freshly ground black pepper

2 slices of rye bread (I had an olive loaf from the farmer’s market so I used that)

2 slices of swiss cheese (I didn’t have any so I skipped the cheese this time)

1-2Tbsp sauerkraut, use a fork to scoop out the sauerkraut from the jar so the juices get drained

2 slices of tomato

Thousand Island Dressing

1Tbsp mayo

1 1/2tsp ketchup

1tsp sweet pickle relish

1. Heat the oil in a pan, add the sliced onions and fry the baked/firm tofu on both sides til brown, add a splash of apple cider vinegar at the end with a pinch of black pepper.

2. Mix together all the ingredients for 1000 Island dressing. Toast both slices of bread, slather 1000 Island dressing on both slices. On one slice layer fried onions first, tofu, sauerkraut and both slices of cheese. Put the sandwich in a toaster oven or under a broiler open faced ’til cheese melts. Remove from heat, top it off with sliced tomatoes and the other slice of bread, eat.


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