This toasty Tempeh Reuben Sandwich is so delicious! Made with seasoned tempeh, fermented sauerkraut, sourdough rye bread, melty cheese, and quick Reuben sauce, keep it vegetarian or use vegan cheese for a vegan Reuben! Vegan-adaptable.
This Tempeh Reuben Sandwich is a nod to our former restaurant, Mizuna, from way back in the day. I still crave this sandwich, and my husband loves it, too. It’s a quick, easy, high-protein meal that is dinner-worthy, satisfying, and easily vegan-adaptable! We regularly have sandwiches for dinner, like this BBQ Tofu Sandwich and our Vegan Banh Mi, and its a fun way to use up our sourdough bread!
Tempeh, if unfamiliar, is a vegan “patty” made from fermented soybeans. It is very high in protein and low in fat, with a chewy, textured, nutty flavor. When treated right, it can be really tasty! Tempeh can be found in the refrigerated section of most upscale grocery stores, near the tofu. See our tips below for how to cook tempeh!
tempeh Sandwich Ingredeints
Tempeh -always try to buy organic, non-GMO tempeh if possible.
Sauerkraut -(either homemade kraut or store-bought) seek out fermented sauerkraut in the refrigerator section of your grocery store, full of healthy probiotics versus canned varieties.
Reuben Sauce – make our quick reuben sauce-see the recipe card or sub mustard.
Cheese: Swiss cheese, provolone, smoked mozzarella cheese, or use vegan mozzarella!
Tempeh Sandwich (Instructions)
Step 1: Cut the tempeh. Cut the tempeh in half lengthwise and widthwise- so you have 4 thin pieces.
Step 2: Simmer the tempeh. This step helps remove its bitterness and opens up its pores, allowing flavor to permeate. Place it in pan or large skillet, and simmer in water seasoned with soy sauce, smoked paprika and salt for 10 minutes.
Step 3: Sear the tempeh. Drain it, wipe out the pan, and sear the tempeh slices over medium-high heat in a little olive oil until crispy and golden.
Step 4: Melt your cheese of choice over the top of the crispy seasoned tempeh.
Step 5:Make the quick Reuben sauce. Simply whisk ingredeints together in a bowl. Or just use mustard!
Step 6: Toast the bread. You can do this in the same skillet with a little olive oil, or in a toaster.
Step 7: Assemble the tempeh sandwich. Lather both pieces of the bread with the Reuben sauce, top with two thin pieces of tempeh, and top with a mound of drained kraut.
Serve! Cut in half if you like and serve immediately.
Storage and making ahead
The sandwich is best eaten right after assembling, however, you could meal-prep the tempeh (simmer it ahead) and make the Reuben sauce ahead of time. Then, when ready to serve, pan-sear the tempeh, melt the cheese, toast the bread and assemble.
I honestly can’t wait for you to try this- it is on repeat at our house and my husband constantly asks for this. So much umami flavor happening here!
The secret to cooking good-tasting tempeh is to steam it first or simmer it in a marinade to open up its pores to soak up flavor. This also removes some of the bitterness and tenderizes it a bit.
This toasty Tempeh Reuben Sandwich is so delicious! Made with melty cheese, flavorful seared tempeh, and Sauerkraut, keep it vegetarian or use vegan cheese for a vegan reuben! Makes 2 sandwiches.
Prep Tempeh: Slice the tempeh into half, then cut widthwise (see photo) so you have four thin pieces. Place in a saucepan covered with water; add soy sauce, salt, and smoked paprika, and simmer covered for 10 minutes. Drain and pat dry.
Make the Reuben sauce if using- whisk everything together in a small bowl.
Sear and melt: Wipe out the pan with the tempeh, heat olive oil over medium high heat and sear each side of the tempeh, until golden and crispy. Lower heat, place the cheese over the top, and cover until melty. Set aside.
Toast the bread– either in a toaster or in the same pan with a little olive oil.
Assemble: Lather all the bread slices with Reuben sauce or mustard. Layer tempeh, kraut and the top layer of bread. Cut in half if you like!
Notes
Simmering the tempeh first will remove bitterness and add a lot of flavor.
