Wow! I’ve only had two Reubens in my life (besides my dog, Ruben!), at a cafe here in Portland, and they were really gross and bland. They were made with a gigantic hunk of tofu (like a 1/2 pound, thick slab), which seemed to be marinated in white vinegar or something, on dry bread with gelatinous vegan cheese & sauerkraut. I was really hesitant to let Ethan taste it, but since he hassled me enough, I gave in. All he said was, “It tastes…healthy.” Not really, but I ate it because I have issues with wasting food. I’ll just say that I probably used 1/2 a bottle of ketchup that last time.
Today I decided to make the Tempeh Reuben from Vegan With a Vengeance, as a manifestation of my faith in the potential greatness of this classic sandwich. Thank goodness I did! The recipe was really easy, with a bit of prep, but not anything that would be considered challenging. It’s just that the tempeh needs to marinate for a while, so it’s something you should plan ahead for, or not set out to make when you’re starving. It’s really nutritious too, especially since both sauerkraut & tempeh are fermented foods!