Reuben Scramble ’Wiches Recipe
FOR THE SCRAMBLE:
1 to 2 tablespoons (15 to 30 ml) high-heat neutral-flavoured oil
1 pound (454 g) extra-firm tofu, drained and pressed, then crumbled
½ cup (72 g) chopped bell pepper (any colour)
⅓ cup (53 g) chopped red onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon caraway seeds
½ teaspoon paprika
½ teaspoon ground allspice
½ teaspoon chili powder
2 tablespoons (15 g) nutritional yeast 10 cherry tomatoes, halved
2 teaspoons capers, drained
2 cloves garlic, minced
1¼ cups (178 g) sauerkraut, drained but not squeezed (some juice reserved)
3 tablespoons (45 ml) reserved sauerkraut juice
3 tablespoons (45 ml) vegetable broth, or water
1 tablespoon (16 g) tomato paste
¼ teaspoon liquid smoke, or to taste Salt and pepper
FOR THE ‘WICHES:
4 slices of rye bread, toasted
2 handfuls baby spinach
3 dill pickles, sliced thinly
1To make the scramble: Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. Add the crumbled tofu, reduce the heat to medium, and let cook until browned, stirring occasionally. Add the additional tablespoon (15 ml) of oil if the tofu is sticking. Cook until well browned, about 10 minutes. Add the bell pepper and onion, and cook until the onions soften, about 3 minutes. Add the spices, nutritional yeast, cherry tomatoes, capers, garlic, and sauerkraut. Cook for 3 to 4 minutes, stirring to combine.
2Whisk together the sauerkraut juice, broth or water, tomato paste, and liquid smoke in a small bowl. Pour into the tofu and cook for 4 to 5 minutes, stirring occasionally. The liquid should be absorbed by the tofu. Season to taste with salt and pepper.
3To make the ’wiches: Spread each slice of toast with a thin layer of mustard. Divide the spinach evenly on the toast, and then layer with the dill pickles. Divide the tofu mixture evenly over top and serve immediately.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.