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Vegan Reuben Sandwich with Marinated Bean Curd
A plant‑based take on the classic Reuben sandwich using tofu (bean curd) sheets marinated in a smoky‑umami broth, homemade Russian‑style dressing, sauerkraut, pickles and melted vegan cheese on sturdy rye bread. The broth‑infused tofu mimics the texture and flavor of pastrami, while the tangy dressing adds the signature punch.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Handle hot broth with care to avoid burns
- • Use a splatter guard when caramelizing bean curd as oil may pop
- • Watch the pan closely when adding water to steam the cheese to prevent steam burns
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