Vegetarian Reuben

from Jamey W. Bennett
to Daniel Larkin

Did you once tell me that you make a vegetarian reuben?

from Daniel Larkin
to me 

Funny enough, I cut tofu this morning and started marinating it for ruebens tonight. Jenny’s parents are coming over for it!

I use my homemade kraut, so it’s basically the shit.  Plus, the marinade mimics slow smoked, salty beef fairly well.  It’s obviously a different flavor from a standard cornedbeef reuben, but I like the tofu just as much as any cornedbeef rueben I’ve ever had.

The process is pretty simple.  I cut the tofu into thin slices, maybe about 1/4-inch thick, and marinate it in my special sauce (ewww) for at least 4 hours.  My sauce is **roughly** a mix of 2 parts soy sauce, 1 part worcestershire sauce, and a few slashes of liquid hickory smoke.  Then I dilute that all with water until I’m comfortable that it’s flavorful, but not overly salty.

When it’s done marinating, I cook the tofu in safflower oil on high heat until it’s brown on both sides.  I’ve found that this gives the best texture.  High heat and safflower oil.

Then I just stack it on some grilled pumpernickel bread with a heaping pile of warm sauerkraut, swiss cheese and thousand island dressing (you’ll probably do Russian dressing).

Yum.  I’m glad I was already planning on having these tonight, otherwise I would be scrambling to make it happen after writing this.

from: Jamey W. Bennett
to Daniel Larkin

That sounds great! I’ve been craving a Reuben, and we’re in the countdown to Orthodox Lent, so we just waved a 56 day goodbye to meat on Sunday. On top of that, I have a big bag of kraut in the fridge…I may hit up Whole Foods for some tofu in a bit.


[Update: Turns out we already posted about this in October. We’re idiots!]

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