REUBEN SCRAMBLE SANDWICHES

SERVES 4 PORTIONS

FOR THE SCRAMBLE

1 to 2 tbsp (15 to 30 ml) high-heat neutral-flavoured oil

1 pound (454 g) (16oz) extra-firm tofu, drained and pressed, then crumbled

1⁄2 cup (72 g) (2.5oz) chopped bell pepper (any colour)

1⁄3 cup (53 g) (1.9oz) chopped red onion

2 tsp ground cumin

1 tsp ground coriander

1 tsp caraway seeds

1⁄2 tsp paprika

1⁄2 tsp ground allspice

1⁄2 tsp chili powder

2 tbsp (15 g) (0.53oz) nutritional yeast 10 cherry tomatoes, halved

2 tsp capers, drained

2 cloves garlic, minced

1 1⁄4 cups (178 g) (6.3oz) sauerkraut, drained but not squeezed (some juice reserved)

3 tbsp (45 ml) reserved sauerkraut juice

3 tbsp (45 ml) vegetable broth, or water

1 tbsp (16 g) (0.56oz) tomato paste

1⁄4 tsp liquid smoke, or to taste

FOR THE SANDWICHES

4 slices of rye bread, toasted

Dijon mustard

2 handfuls baby spinach

3 dill pickles, sliced thinly

NUTRITIONAL VALUES

Calories: 489kcal
Fat: 33.5g (4.7g S.Fat)
Carbs: 34.9g
Protein: 19.8g
Sugar: 13.2g
Sodium: 1501mg

METHOD

To make the scramble:
In a large skillet over medium-high heat, heat 1 tbsp (15 ml) of the oil. Reduce the heat to medium and cook the crumbled tofu until browned, stirring occasionally. If the tofu is sticking, add another tbsp (15 ml) of oil. Cook for about 10 minutes, or until well browned. Cook until the onions soften, about 3 minutes, then add the bell pepper and onion. Combine the spices, nutritional yeast, cherry tomatoes, capers, garlic, and sauerkraut in a mixing bowl. Cook for 3 to 4 minutes, stirring occasionally.

In a small mixing bowl, combine the sauerkraut juice, broth or water, tomato paste, and liquid smoke. Cook for 4 to 5 minutes, stirring occasionally, into the tofu. The tofu should absorb the liquid. Season with salt and pepper to taste.

To make the sandwiches:
Spread a thin layer of mustard on each slice of toast. Layer the spinach evenly on the toast, followed by the dill pickles. Serve immediately with the tofu mixture distributed evenly on top.