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

Ingredient Substitutions

• Instead of Bean curd sheets (tofu sheets): pressed tofu, tempeh strips
• Instead of Coriander seeds: cilantro seeds
• Instead of Mustard seeds: mustard powder
• Instead of Black peppercorns: ground black pepper
• Instead of Chili flakes (optional): cayenne pepper
• Instead of Tomato paste: ketchup (less intense)
• Instead of Miso paste: soy sauce + miso powder
• Instead of Maggi seasoning sauce: soy sauce
• Instead of Vegan stock powder: vegetable broth
• Instead of Smoked paprika: regular paprika + liquid smoke
• Instead of Brown sugar: maple syrup
• Instead of Garlic cloves: garlic powder
• Instead of Vegan mayo: cashew cream
• Instead of Ketchup: tomato sauce
• Instead of Pickled radish (or fresh radish): pickled ginger
• Instead of Mustard (yellow): Dijon mustard
• Instead of Hot pepper sauce: sriracha
• Instead of Shallot: red onion
• Instead of Pickles: cucumber
• Instead of Sauerkraut: kimchi (less sour)
• Instead of Vegan cheese slices: nut‑based cheese, nutritional yeast + cashew cheese
• Instead of Rye bread (or sturdy whole‑grain loaf): pumpernickel, whole grain bread
• Instead of Vegan butter: olive oil

Equipment Needed

• Large skillet or frying pan
• Medium saucepan
• Cutting board
• Chef’s knife
• Kitchen scissors
• Measuring spoons
• Small mixing bowl
• Whisk or fork
• Spatula
• Plate for serving

Critical Steps — Do Not Skip

• Toast whole spices until fragrant
• Marinate bean curd for at least 1 hour to absorb broth
• Caramelize bean curd for color and texture
• Pan‑toast sandwich with water‑steam to melt cheese without burning

Chef Tips from the Video

• For extra smoky depth, add a few drops of liquid smoke to the broth.
• Use a cast‑iron skillet for an even, deep caramelization of the tofu strips.
• If you like extra crunch, toast the rye slices in a toaster oven before pan‑toasting.

Troubleshooting

Storage

Refrigerator: Store leftover sandwich components (dressed bean curd, dressing, sauerkraut) in airtight containers for up to 3 days. Re‑toast before eating.

Freezer: Bean curd marinated broth can be frozen in a sealed bag for up to 1 month; thaw before use. Bread and cheese do not freeze well for this sandwich.

Room temperature: Assembled sandwich should be eaten within 2 hours at room temperature.

Make-Ahead Tips

• Marinate the bean curd overnight for deeper flavor
• Prepare the Russian dressing a day ahead and refrigerate
• Pre‑slice pickles and sauerkraut for quick assembly