How do I get the tofu scramble well-browned and flavorful?

Heat 1 tablespoon of oil in a large skillet over medium-high heat, then add the crumbled tofu. Reduce heat to medium and cook for about 10 minutes, stirring occasionally, until it's well browned. Add more oil if needed to prevent sticking.

What spices give this scramble its distinctive Reuben-like flavor?

The unique Reuben-inspired flavor comes from a blend of ground cumin, coriander, caraway seeds, paprika, allspice, and chili powder, which are cooked with the tofu and vegetables.

Why is sauerkraut juice added to the scramble?

Reserved sauerkraut juice is whisked with vegetable broth, tomato paste, and liquid smoke, then poured into the tofu scramble to infuse a deeper tangy flavor and ensure the mixture is moist and flavorful.

Can I prepare the scramble ahead of time?

Yes, you can prepare the tofu scramble ahead of time and store it in an airtight container in the refrigerator. When ready to serve, reheat the scramble and assemble the 'wiches fresh with toasted rye bread and toppings.

What's the best way to assemble these Reuben Scramble 'Wiches?

Spread each slice of toasted rye bread with a thin layer of Dijon mustard. Layer with fresh baby spinach, then thinly sliced dill pickles, and finally, divide the warm tofu scramble evenly over the top before serving immediately.

6 years ago

Reuben Scramble ’Wiches
[Vegan]

TN By: The Great Vegan Protein Book by Celine Steen & Tamasin Noyes

Author Bio

The Great Vegan Protein Book takes you step-by-step through each protein-rich vegan food group, providing... Read More

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Two open-faced Reuben Scramble 'Wiches on toasted rye bread, piled high with a savory tofu and sauerkraut scramble, fresh baby spinach, and thinly sliced dill pickles.

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Reuben Scramble ’Wiches [Vegan]

Dairy Free

Vegan

Whether you choose to make these for a savory breakfast dish or a light dinner, you’ll love the way the spices in the tofu mingle with the sauerkraut to create this very satisfying open-faced sandwich.

Ingredients You Need for Reuben Scramble ’Wiches [Vegan]

For the Scramble:

1 to 2 tablespoons (15 to 30 ml) high-heat neutral-flavored oil
1 pound (454 g) extra-firm tofu, drained and pressed, then crumbled
1/2 cup (72 g) chopped bell pepper (any color)
1/3 cup (53 g) chopped red onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon caraway seeds
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1/2 teaspoon chili powder
2 tablespoons (15 g) nutritional yeast
10 cherry tomatoes, halved
2 teaspoons capers, drained
2 cloves garlic, minced
1 1/4 cups (178 g) sauerkraut, drained but not squeezed (some juice reserved)
3 tablespoons (45 ml) reserved sauerkraut juice
3 tablespoons (45 ml) vegetable broth, or water
1 tablespoon (16 g) tomato paste
1/4 teaspoon liquid smoke, or to taste
Salt and pepper

For the 'Wiches:

4 slices of rye bread, toasted
Dijon mustard
2 handfuls baby spinach
3 dill pickles, sliced thinly

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How to Prepare Reuben Scramble ’Wiches [Vegan]

For the Scramble:

Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. Add the crumbled tofu, reduce the heat to medium, and let cook until browned, stirring occasionally. Add the additional tablespoon (15 ml) of oil if the tofu is sticking. Cook until well browned, about 10 minutes. Add the bell pepper and onion, and cook until the onions soften, about 3 minutes.
Add the spices, nutritional yeast, cherry tomatoes, capers, garlic, and sauerkraut. Cook for 3 to 4 minutes, stirring to combine.
Whisk together the sauerkraut juice, broth or water, tomato paste, and liquid smoke in a small bowl. Pour into the tofu and cook for 4 to 5 minutes, stirring occasionally.
The liquid should be absorbed by the tofu. Season to taste with salt and pepper.

To Assemble the 'Wiches:

Spread each slice of toast with a thin layer of mustard. Divide the spinach evenly on the toast, and then layer with the dill pickles.
Divide the tofu mixture evenly over top and serve immediately.