![['Close-up of a Rainbow Reuben Tofu Sandwich featuring layers of vibrant ingredients.', 'Side view of a Rainbow Reuben Tofu Sandwich showcasing colorful layers and textures.', 'Juicy Rainbow Reuben Tofu Sandwich with distinctive colors and toppings on sourdough bread.', 'Tasty Rainbow Reuben Tofu Sandwich with rich filling and sauces, captured from the side.']](https://timetocooks.com/wp-content/uploads/2026/08/rainbow-reuben-tofu-sandwich_1_U1-300x300.webp)
Rainbow Reuben Tofu Sandwich
A vibrant vegan twist on the classic Reuben, packed with colorful vegetables and flavorful marinated tofu.
Ingredients
Tofu
- 400 g Cauldron Extra Firm Tofu
Vegan Cheese
- 4 slices vegan cheese
Bread
- 8 slices sourdough bread
Vegetables
- 40 g cooked beetroot
- 150 ml distilled white vinegar
- 150 ml water
- 15 g diced onion
- 15 g diced pickles
- 10 g parsley
Dressing ingredients
- 30 g ketchup
- 15 g vegan mayo
- 1 tbsp vegan yogurt
- 0.5 tbsp vegan creamed horseradish
- 0.5 tsp hot sauce
Instructions
- Slice tofu thinly and marinate in blended marinade; set aside.
- Make quick kraut by heating vinegar and water, then add shredded vegetables and parsley to pickle.
- Cook marinated tofu in air fryer at 180°C for 12 mins.
- Mix dressing ingredients to make Russian dressing.
- Assemble sandwich: spread dressing on bread, layer cheese, tofu, kraut, then top bread.
Notes
Press tofu to remove excess moisture for better marination and crispiness.