Vegan Reuben Sandwich with Marinated Bean Curd

Ingredients

• 200 g Bean curd sheets (tofu sheets) (cut into 2‑3 inch strips)
• 1 tsp Coriander seeds
• 1 tsp Mustard seeds
• 1 tsp Black peppercorns
• 0.5 tsp Chili flakes (optional) (adds heat)
• 2 tbsp Tomato paste
• 1 tbsp Miso paste (adds umami)
• 1 tbsp Maggi seasoning sauce
• 1 tbsp Vegan stock powder
• 1 tsp Smoked paprika
• 1 tsp Brown sugar
• 2 Garlic cloves (smashed)
• 2 cup Water
• 3 tbsp Vegan mayo
• 1 tbsp Ketchup
• 1 tsp Pickled radish (or fresh radish) (finely chopped)
• 1 tsp Mustard (yellow)
• 0.5 tsp Hot pepper sauce (adjust to taste)
• 1 tsp Pickle juice
• to taste Salt
• to taste Black pepper
• 1 small Shallot (finely diced)
• 3 slices Pickles
• 0.25 cup Sauerkraut
• 2 Vegan cheese slices (meltable)
• 2 slices Rye bread (or sturdy whole‑grain loaf) (thick)
• 1 tbsp Vegan butter (for pan‑toasting)

Instructions

1. Toast whole spices

   Heat a dry skillet over medium heat and add coriander seeds, mustard seeds, black peppercorns (and optional chili flakes). Toast, stirring constantly, until fragrant, about 2‑3 minutes.

   Time: PT5M

   Temperature: medium heat

2. Prepare the broth

   In a medium saucepan combine the toasted spices, tomato paste, miso paste, Maggi seasoning, vegan stock powder, smoked paprika, brown sugar, smashed garlic and 2 cups water. Stir well and bring to a gentle boil, then reduce to a simmer for 5 minutes to meld flavors.

   Time: PT10M

   Temperature: medium heat

3. Slice bean curd

   Using kitchen scissors, cut the bean curd sheets into 2‑3 inch strips that will fit your skillet. Set aside on a plate.

   Time: PT5M

4. Marinate bean curd

   Place the bean curd strips in a shallow dish and pour the hot broth over them. Ensure the pieces are fully submerged. Let cool slightly, then cover and refrigerate for at least 1 hour (overnight is best) so the tofu absorbs the smoky‑umami broth.

   Time: PT90M

5. Make Russian‑style dressing

   Finely dice the shallot and a pickle. In a small bowl combine vegan mayo, ketchup, chopped pickled radish, mustard, hot pepper sauce, a splash of pickle juice, and a pinch of salt and pepper. Stir in the diced shallot and pickle. Mix until smooth.

   Time: PT10M

6. Caramelize the marinated bean curd

   Heat a clean skillet over medium‑high heat. Remove bean curd from the broth (reserve broth for later if desired) and add to the pan. Fry for about 3‑4 minutes per side until the edges are nicely browned and a bit caramelized.

   Time: PT5M

   Temperature: medium‑high heat

7. Butter the bread

   Spread vegan butter on one side of each rye slice. This side will be the exterior that contacts the pan for toasting.

   Time: PT2M

8. Assemble the sandwich

   On the un‑buttered side of the bottom slice, spread a generous layer of the Russian dressing, add a slice of vegan cheese, the caramelized bean curd strips, pickles, and sauerkraut. Drizzle a little more dressing on top, then place the second slice butter‑side up.

   Time: PT5M

9. Pan‑toast the sandwich

   Return the skillet to medium heat. Place the assembled sandwich butter‑side down. Cook for 2‑3 minutes until golden brown, then flip. Add a splash (≈1 tsp) of water to the pan, cover briefly to create steam, and let the cheese melt for another 2‑3 minutes.

   Time: PT5M

   Temperature: medium heat

10. Serve

    Remove the sandwich from the pan, let rest 1 minute, then slice diagonally and serve immediately while hot and melty.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

60 g

Fat

20 g

Fiber

8 g