Tempeh Reuben

Ingredients

• 1 block Tempeh, sliced into thin planks
• 2 tbsp Low-sodium soy sauce
• 1 tbsp Apple cider vinegar
• 1 tsp Smoked paprika
• ½ tsp Ground coriander
• 1 tsp Pure maple syrup
• 2 tbsp Canola oil
• 1 cup Sauerkraut, drained and squeezed dry
• 4 tbsp Olive oil mayonnaise
• 1 ½ tbsp Ketchup
• 1 tsp Prepared horseradish
• 2 tbsp Dill pickles, finely chopped
• 4 slices Swiss cheese
• 8 slices Rye bread
• 2 tbsp Unsalted butter, softened

Method

1. Steam the tempeh planks 10 minutes before anything else. Tempeh has a bitter edge raw and steaming takes it away — this is the step that decides whether people like tempeh.
2. Marinate them in the soy, vinegar, paprika, coriander and maple for 15 minutes, then fry in the oil until browned on both sides.
3. Russian dressing: mayonnaise, ketchup, horseradish and chopped pickle.
4. Squeeze the sauerkraut hard in your fist. Wet kraut makes a soggy reuben, every time.
5. Butter the outsides of the bread. Build inside: dressing, Swiss, tempeh, kraut, more Swiss, dressing. Cheese on both sides glues the sandwich together.
6. Griddle over medium, weighted with a heavy pan, 4 minutes a side, until the rye is dark and the cheese is running out the edges.

Notes

✨ The restaurant touch

Cheese against both slices of bread, filling in the middle. It is structural, not indulgent.

🧒 For the kids

Sauerkraut is a big flavor. Make theirs as a plain Swiss grilled cheese on the same griddle.

🥡 Leftovers

Assemble to order. Cooked tempeh keeps 4 days and is good chopped into salads.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.