Remember the Turmeric Sauerkraut from a couple of weeks ago? Here it is, all wrapped up in a Tempeh Reuben Sandwich with Smoked Mozzarella Cheese – a little nod to my former restaurant Mizuna, back in the day. In the beginning, right after we opened, a woman started coming in for lunch several times a week and order the same exact thing – our Tempeh Reuben Sandwich, extra toasty. For years, my nickname for her was “extra toasty.” Since then we’ve become friends and of course, now I call her by her actual name – Lindy – but every once in a while “extra toasty” still begs to slip out of my mouth. This is for you Lindy, extra toasty.
Now of course, know you can make this Tempeh Reuben with regular ol’ sauerkraut from the grocery store – don’t let the turmeric, or the homemade sauerkraut stop you. The smoked mozzarella, however, should not be skipped if you can help it, because it brings the sandwich to a whole other level. Locally I’ve found it at Traders Joe’s, along with the tempeh. The sandwich is pretty decadent, so I’ll make one and share half with Brian, with a very big salad n the side.
And friends, here’s where I’ll tell you how I manage all the yummy delicious food around here that isn’t always light and low calorie – I’ll just have little. That’s the secret. That way I don’t feel deprived. I’ll have a few slow, delicious, mindful bites and pair it with a healthy salad. The moment I begin depriving myself, I usually end up eating way more than I should. Honestly, I have zero will power. So I allow myself decadence, in moderate doses, to prevent the battle itself.
You can leave the tempeh whole, or thinly slice it and make it crispy.
Brian likes it crispy, giving it a “bacony” feel. Cooking it this way does add calories though. To cut back, simply sear the tempeh whole and at the end add a little splash of soy sauce or Bragg’s Liquid Aminos.
Getting it crispy gives the Reuben great texture. At the end, splash it with a little soy sauce or Braggs Liquid Aminos for added flavor and depth.
Melt Mozzarella cheese on good bread letting it get extra toasty. Lather with whole grain mustard.
Pile up the tempeh and turmeric sauerkraut.
Then top with the toasted bread with the melted smoked mozzarella.
Now this is a sandwich folks – hearty, delicious and full of texture and flavor.
- 4 ounces tempeh, sliced thin
- 2 teaspoons olive oil
- splash soy sauce or Braggs liquid amino
- 2 slices good quality bread
- 1-2 ounces smoked mozzarella, sliced or shredded
- 1-2 tablespoons whole grain mustard.
- ½ cup sauerkraut ( for turmeric sauerkraut go here)
- preheat oven to 400 (or use toaster oven)
- Slice tempeh into thin ⅛ inch strips.
- Heat oil in a skillet and sear each side until golden and crispy.
- Drizzle with a tiny bit of soy sauce, for flavor. Go light, taste add more if you want.
- Toast bread in the oven or toaster oven with mozzarella on one side, letting it melt.
- One the bread is toasty, lather the piece with no cheese with whole grain mustard. Top with tempeh, sauerkraut and the toasted bread with cheese.
- Cut this in half and share with a friend (or save half for later) along with a salad.
- NOTES: you can also sear the tempeh whole (not sliced) searing each side until golden and heated through, then add a little splash of soy for flavor.