Tofu Reuben toastie
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This speedy tofu Reuben toastie is packed with crisp, smoky tofu, sauerkraut, gherkins, plant-based cheese and mustard mayo. It’s ready in around 20 minutes and you can prepare the tofu ahead to make it even quicker.
For this recipe you’ll need an air fryer and a large lidded frying pan.
By Rhian Melvin
Ingredients
For the tofu
- 300g/10½oz extra-firm tofu, thinly sliced 3–5mm/⅛–¼in thick
- 2 tbsp light soy sauce
- 1 tsp plant-based Worcestershire sauce
- ¼ tsp yeast extract (such as Marmite)
- ½ tbsp smoked paprika
- ¼ tsp garlic granules
- ¼ tsp onion granules
- ¼ tsp ground black pepper
- 2 tbsp juice from a jar of pickled beetroot
For the mustard mayo
- 4 tbsp plant-based mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp plant-based Worcestershire sauce
- ¼ tsp smoked paprika
To assemble
- 4 slices sourdough bread
- 120g/4¼oz plant-based cheese, grated
- 120g/4¼oz gherkins, sliced
- 120g/4¼oz sauerkraut
- 40g/1½oz plant-based butter or margarine
Method
To make the tofu, mix the soy sauce, Worcestershire sauce, Marmite, smoked paprika, garlic granules, onion granules, black pepper and beetroot juice together in a bowl.
Dip each tofu slice into the marinade to coat. Arrange in a single layer in a lined air fryer basket and air fry at 180C for about 10 minutes, turning halfway through, until golden and crisp around the edges.
Meanwhile, to make the mustard mayo, mix the mayonnaise, Dijon mustard, Worcestershire sauce and smoked paprika together in a bowl. Set aside.
When the tofu is ready, heat a large frying pan over a medium heat.
Spread the mustard mayo over the bread. Divide the tofu, gherkins, cheese and sauerkraut between 2 slices of bread. Top with the remaining bread and press down lightly.
Spread some of the plant-based butter over the top of each toastie. Carefully put the toasties in the frying pan, buttered-side down, then spread the remaining butter over the top.
Cook for 3–4 minutes, gently lifting the toasties to check the undersides, until golden brown. Carefully turn them over.
Pour 2 tablespoons water into the side of the pan and immediately cover with a lid. Cook for a further 3–4 minutes, until the second side is golden and the cheese has melted.
Remove from the pan, cut each toastie in half and serve.
Recipe tips
For an even quicker toastie, prepare the tofu ahead. Leave it in the marinade for 20 minutes or overnight, then cook as directed. Leave to cool, cover and store in the fridge for up to 3 days.
If you don’t have an air fryer, bake the tofu at 200C/180C Fan/Gas 6 for 20–25 minutes.
You can slice the plant-based cheese instead of grating it, although grated cheese may melt more easily.
Sauerkraut is available in the chilled or world food aisles of many large supermarkets. If you can’t find it, you can use pickled red cabbage instead.
