Vegetarian Reuben

So my attempt at cooking something for St. Patrick's Day began great. I made Irish Brown Soda Bread, and decided to make a Reuben. But then I didn't really want corned beef... I wanted to eat vegetarian. So I decided to sub in the new tofu I found at Trader Joe's, it's savory flavored, something I haven't tried before. I made the rest of the sandwich like a normal reuben (just lighter), but for my side... I went German... oops! I love red cabbage, I can't help it! It's cabbage though, right? Oh well, last year I did a whole week of real Irish food, so this year, I did one sad attempt, and it turned out to be...not so Irish, and sort of German. Oh well, Happy St. Patrick's Day :)

Vegetarian Reubens

1 loaf of Irish Brown Soda Bread, sliced thin (you need 4)

1 package of Savory Tofu

1 15 oz. can sauerkraut

2 tbsp. Light 1000 Island Dressing

1/4 c. Light Swiss Cheese
2 tbsp. Spicy Brown Mustard

Red Cabbage, optional side

Drain Sauerkraut.

Slice tofu and cheese.

Smear 2 pieces of bread with 1 tbsp. dressing and the other 2 pieces with 1 tbsp. mustard.

Preheat a nonstick skillet over medium heat.

Spray with nonstick spray.

Place 2 slices in skillet, dressing side up.

Top with tofu, sauerkraut, cheese, then top with other piece of bread, dressing/mustard side in.

Cover pan.

Cook for 5 minutes, flip, and cook the other side for 5 minutes.

Slice and serve.

A Year Ago: Real Irish Food!
Beef in Ale with Cheese Cobbler and Brown Bread Apple Cobbler