tofu reubens w/ russian dressing

apologies for the lack of photos ~ when i prepare something for dinner guests i feel a bit snooty photographing the grub as they wait in hunger. you'll just have to take my word that these are super tasty, really easy to prepare and go nicely with a simple tomato soup!

tofu reubens for 6

5 cloves garlic, minced

1 cup soy sauce

1 cup rice vinegar

2 tsp salt

1 tsp pepper

1/4 cup honey

1 tbls grated fresh ginger

1 package (20 oz) wildwood organic extra firm tofu

(you can sub with other tofu...i prefer the taste and the firmness of this brand)

slice the tofu lengthwise into 6 equal rectangles and set aside.

mix all your marinade ingredients and whisk together.

place tofu in either small dish or pan ao that the marinade completely covers the tofu ~ put in fridge for at least 2 hours & up to overnight.

russian dressing

1/2 cup veg oil

1/4 cup catsup

2 tbls honey

juice of half a lemon

1/2 tbls vinegar

1/4 tsp salt

1/4 tsp paprika

3/4 tsp celery seed

1/2 tbls worchestershire sauce

2 tbls grated fresh onion

put all in a mini prep and blend ~ refrigerate to chill.

make your samitch...

when you are ready ~ preheat the oven to 250 and place 12 pieces of RYE bread on two seperate cookie sheets. place them in the oven to start toasting.

meanwhile, have your swiss cheese slices ready and your saurkraut (make sure to drain it well & squeeze out all excess moisture) your russian dressing & dijon mustard.

on the stove top on med/high heat in a large non stick skillet place your slices of tofu (you should be able to fit all 6 pieces if you are using a 12 - 14 inch skillet) (and save the marinade for another use)

brown one side then flip.

once flipped, put on the kraut & top with cheese. put lid on and watch 'er melt.

when almost melted, pull out your one sheet of 6 slices of bread and slather on the mustard. then put a peice of tofu and drizzle on the russian dressing, then top with the last toasted slice of rye bread.

and eat it.