Air Fryer Tofu Reuben

I love a good hot sandwich. There’s just something about buttered crispy bread and having to use two spatulas to flip it so the fillings don’t fall out. This reuben is filled with tofu, sauerkraut, and homemade thousand island dressing. Serve it with fries or chips and a giant pickle spear, and it’s basically like going to diner in your own kitchen.

For an extra kick of flavor, I flavor my sauerkraut with celery salt and freshly ground pepper. You could also add vegan cheese to this sandwich if you want to!

If you don’t have an air fryer yet, you should totally go get one right now. They are amazing and make THE best fries. Air fried tofu is also amazing and can be used in so many different recipes. Throw it in a stir fry or on top of a salad, or into this reuben!

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Air Fryer Tofu Reuben, makes 2

  • 1 small can sauerkraut (if you use a jarred variety, be sure to drain the liquid out so your sandwich doesn’t get soggy!)
  • 10 ounces extra firm tofu, cubed
  • pinch of salt and pepper
  • 1/4 cup vegan mayo
  • 1 tbsp ketchup
  • 1 tsp yellow mustard
  • 1 tbsp sweet relish
  • 1 tsp onion powder
  • pinch of salt and pepper
  • dash of hot sauce
  • 4 slices marbled rye bread
  • vegan butter
  1. Toss the cubed tofu with a pinch of salt and pepper. Put in an air fryer for about 12 minutes at 400F, tossing two or three times during cooking. The cubes will be slightly browned and a little crispy all around.
  2. Meanwhile, mix all the ingredients from the mayo to hot sauce in a small mixing bowl until there are no swirls of ketchup and mayo left.
  3. Heat a large pan on medium high heat.
  4.  Once the tofu is done, you will assemble the sandwiches. Butter one side of each piece of bread.  Place one piece into the hot pan, butter side down. Spread 1/4 of the sauce on the bread, place half of the tofu onto the sauce, then about 1/3 of the sauerkraut, followed by more sauce and the second piece of bread. Let it cook for a few minutes until brown, then carefully flip and cook on the other side.
  5. Cook the remaining ingredients to make the second sandwich. You will have leftover sauerkraut, or if you’re like me, you won’t because you kept sneaking little bites of it while making the sandwiches.

Nut-free Cheese Sauce

There are a million vegan cheese sauce recipes out there- and the key is to find a base that you like and make it your own based on your tastes. I have tried many cheese sauces over the years, and this recipe is basically a from memory mix up of every cheese recipe I have liked. So, thank you to all the vegan bloggers or recipe creators out there- you are my inspiration for this. 20190203_170950

This sauce is perfect for mac and cheese, or nachos, or baked potatoes. With that said, I will eat this cheese sauce on basically everything.

Let me know what you think of this recipe if you try it!

Nut-free Cheese Sauce

  • 1 medium yukon gold potato, peeled, quartered
  • 1 medium carrot, peeled, cut into three pieces
  • 1/3 cup nutritional yeast 
  • 1 tbsp spicy mustard
  • 1 tsp each of garlic powder and onion powder 
  • 2 tsp ground turmeric 
  • salt and pepper
  • 1 tbsp white vinegar 
  • 1/2 tsp hot sauce
  • 1/4-1/2 cup unflavored, unsweetened plant milk (or water) 
  1. In a large pot of water, boil the potato and carrot until very tender. Remove from the water, and allow the vegetables to cool until you can handle them with bare hands.
  2. Add the first 9 ingredients into a high powered blender, along with 1/4 cup of the plant milk or water to start. Blitz together for 2 minutes adding more plant milk or water a tbsp at a time until the consistency you desire is achieved. If you are making cheese for nachos, you’ll want it thicker. If you are making mac and cheese, you’ll want it a little thinner. Taste the cheese sauce and adjust seasoning if needed. Add more nutritional yeast for more cheesy flavor, more mustard or hot sauce for more spice, etc.
  3. Pour cheese sauce into a pot and cook over medium heat for 5 minutes before serving.