Reuben Sandwich

Reuben Sandwich

We've been obsessed with this one for ages. A classic Reuben is one of those sandwiches that just hits different, all that salty, tangy, smoky goodness piled high, and we were determined to nail a plant-based version that doesn't compromise on any of it. The tofu pastrami is the star here, thin strips marinated until they're deeply flavoured, then cooked until they've got that gorgeous chewy, slightly caramelised edge. Stack that with sauerkraut, vegan Russian dressing and melty cheese between two slices of toasted rye and honestly, you won't miss the original one bit. If you've got a lazy weekend afternoon and you want to make something that'll genuinely blow your mind, this is the one.

Cook: 40 min
Serves 2

Before You Start

  • Tofu marinated for at least 30 minutes
  • Large frying pan
  • Vegetable peeler
  • Small mixing bowl

Ingredients

  • 1 tbsp olive oil
  • 250g extra firm tofu
  • 150ml beetroot juice or the juice from a pack of cooked beetroot
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp soy sauce
  • 1 tbsp brown rice miso paste
  • 1 tbsp apple cider vinegar
  • 1 drop liquid smoke
  • 75g plant-based mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp Sriracha
  • ½ tsp Worcestershire sauce
  • 4 slices of sourdough bread
  • 4 tbsp - sauerkraut
  • 50g pickles - dill
  • 4 plant-based cheese slices
  • 2 tbsp Dijon mustard

Method

1

Marinate the pastrami

  • Whisk all the marinade ingredients together in a small bowl
  • Dry the tofu with kitchen paper to remove as much water as you can
  • Use a vegetable peeler to peel thin strips of tofu or slice with a knife. Thinner slices will absorb the marinade better
  • Lay the tofu slices in a rectangular container
  • Pour the marinade over the tofu slices and leave to marinate for at least 30 minutes
2

Cook the pastrami

  • Heat a large frying pan over a medium heat with the olive oil
  • Carefully lift out the tofu slices shaking off the marinade and lay in the pan
  • Fry for 2 minutes until golden, then flip and cook the otherside. Transfer to a plate and repeat with the remaining slices
3

Make the thousand island dressing

  • Mix the vegan mayo, ketchup, sriracha, worcestershire sauce in a small bowl
4

Assemble the reuben

  • Spread the dressing on of the sourdough slices and the mustard on the other
  • Top with the pastrami, cheese slices, dill pickles and sauerkraut
  • Sandwich the bread together, slice and enjoy

Tips & Variations

  • Give it more time: We say 30 minutes minimum for the marinade but honestly, if you can leave the tofu overnight in the fridge, do it. The flavour goes up a notch completely.
  • Press your tofu properly: The drier the tofu before marinating, the better the result. Wrap it in a clean tea towel and press it under a heavy pan for 15 minutes if you can spare the time.
  • Don't skip the rye: Sourdough rye is really what makes this feel like a proper Reuben. It's got that slight tang that works so well against the rich, smoky filling. We've tried it with other breads and it's just not the same.
  • Pile on the sauerkraut: Some people are shy with it but don't be. That acidity cuts through everything and keeps the whole sandwich feeling fresh rather than heavy.

Why This Works

The trick is getting the tofu as dry as possible before it goes anywhere near the marinade. The drier it is, the more it drinks up all those smoky, spiced flavours, which is what gives the pastrami its real depth. Peeling it into thin strips rather than slicing thick chunks makes a huge difference too, more surface area means more marinade contact and a much better texture when it hits the pan.