Pastrami Spiced Tofu Reuben

Prep: 20 minutes
Cook: 20 minutes
Yield: 4 sandwiches

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

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


454 Calories, 24 g fat (10 g sat.), 6 g fiber, 20 g protein, 41 g carbs