Pastrami-Spiced Tofu Reuben

By courtneyepowell

Ingredients

• 1 14-oz. package firm tofu, cut crosswise into 8 slices
• 1/4 cup plus 2 Tbsp. reduced-fat mayonnaise
• 3 tablespoons ketchup
• 3 tablespoons chopped sweet pickles, such as gherkins
• 1 teaspoon ground coriander
• 1 teaspoon coarsely ground black pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/4 teaspoon sugar
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons extra-virgin olive oil
• 8 ounces sauerkraut, drained, rinsed and squeezed dry (about 2 cups)
• 1 tablespoon chopped pickled jalapeño, seeds removed
• 2 tablespoons unsalted butter, softened
• 8 slices pumpernickel
• 4 slices Swiss cheese
• 2 half-sour pickles, sliced, optional

Details

Servings 4
Adapted from health.com

Preparation

Step 1

1. Arrange tofu in a single layer on a plate between several layers of paper towels. Top with a heavy skillet; let stand for 5 minutes. In a bowl, mix mayonnaise, ketchup and chopped pickles; cover. In a separate bowl, mix coriander, pepper, garlic powder, salt and sugar. Discard towels around tofu. Brush tofu with Worcestershire; sprinkle all over with spice mixture.

2. Warm oil in a large nonstick skillet over medium-high heat. Cook tofu, turning once, until browned, 6 to 8 minutes. Transfer to a plate. Add sauerkraut and jalapeño to skillet; sauté until heated through, about 2 minutes. Transfer to a bowl, cover and keep warm. Wipe out skillet.

3. Spread butter on 1 side of each bread slice; set it buttered-side down on a work surface. Spread 1 Tbsp. mayonnaise mixture on 4 slices; top with cheese, tofu and pickles, if desired. Mound sauerkraut on top; drizzle with remaining mayonnaise mixture. Close sandwiches. Warm 2 skillets over medium heat. Cook sandwiches, turning once, until bread is crisp and cheese has melted, about 5 minutes. Cut in half and serve right away.