Vegetarian Reuben

Hearty Vegetarian Reuben Recipe

These yummy sandwiches can easily be made vegan with the use of eggless mayo and dairy free cheese, or just use the tofu to create an easy and delicious vegetarian Reuben. This recipe features our Dairy-Free Sour Cream and wildbrine Green Organic Kraut but use whatever kraut is your fave. They’re hearty, warm and delicious, and would be perfect next to a bowl of vegetable soup. Could also easily feed a crowd if cut into fourths for a party. 


8 slices deli rye bread
8 slices provolone cheese of choice
1 c. wildbrine Green Organic Sauerkraut

Tofu Brine:

8 oz. firm tofu, cut into 1/4 inch strips
2 Tbsp. salt
3 Tbsp. pickling spice
3 cloves garlic, smashed


1/2 c. vegan mayo or mayo of choice
2 Tbsp. wildCREAMERY Sour Cream
2 Tbsp. ketchup
1 1/2 tsp. horseradish
1/2 tsp. garlic, finely minced
Chili sauce, to taste
Salt & pepper, to taste



8-12 hours before serving: brine tofu
Mix all tofu brine ingredients with 2 cups of water. Place in a container and marinate, covered, for 8-12 hours.


Add all dressing ingredients together and whisk until well blended. Adjust seasoning to taste. Dressing can be stored in a covered container in the refrigerator for 5-7 days.


Total time: 12 hours | 20 minutes hands-on


Serves 4



1. Gently rinse off tofu and place slices on paper towels. Pat completely dry. Sprinkle both sides with salt. Turn a non-stick pan to medium heat. Once the pan is hot, place tofu slices in a single layer in the pan. The tofu should sizzle when it hits the pan. Gently press down on the top of the tofu with your spatula. Dry fry each side until they are toasted and browned, about 3-4 minutes per side.
2. While the tofu is browning, lay out your slices of rye bread and spread each slice with dressing. Layer one side of each pair with cheese. When tofu slices are browned, place two slices of tofu on top of each side of bread with cheese. Layer several tablespoons of wildbrine Organic Green Sauerkraut on top of the tofu and cover with the other slice of bread and dressing. Turn the heat of the pan to medium-low and coat with a thin layer of oil. Grill each sandwich until lightly browned on each side, pressing each side as you flip.

Slice in half and serve. Enjoy warm.

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Pickled Vegetables