Tootie’s Tempeh Reuben

This recipe is from Tootie’s Tempeh, a worker-owned cooperative in Biddeford, ME. Find more recipes from Tootie’s Tempeh on their website.

Cut the Tootie’s Tempeh in 1/4 inch strips, or as a block the size of the bread, and sauté in a pan with olive (or another oil) with caraway seeds (but skip the caraway seeds if you are using our Caraway Seasoned Tempeh that is ready for Reubens!) until golden brown (a little crispy in parts is fine) and then put onto rye or whatever bread you have with Russian dressing, sauerkraut, avocado, lettuce.

A quick and easy Russian dressing is vegan mayo, ketchup, horseradish, and sweet & sour pickle juice, salt and pepper to taste, dash of sriracha.

Image from Tootie’s Tempeh - https://www.tootiestempeh.com/recipes