Tempeh Reuben Recipe
Marinated tempeh by The Brinery, caramelized onions and The Brinery sauerkraut on house-made rye bread with our special tangy dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tempeh & Marinade
Caramelized Onions
Sauerkraut & Assembly
Tangy Dressing (Special)
Method
Tempeh & Marinade
- 1
Press and slice tempeh
If your tempeh is in a package, optionally steam or simmer 7 minutes to remove any bitterness (optional). Pat dry. Slice the 12 oz block of tempeh into 8 thin rectangles, about 1/4-inch thick.
- 2
Make marinade
In a shallow dish or bowl, whisk together 3 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp smoked paprika, 1 tsp garlic powder, 2 tbsp water and 1 tbsp oil until combined.
- 3
Marinate
Place tempeh slices in the marinade, turning to coat both sides. Let sit at room temperature for 20–30 minutes or refrigerate up to 4 hours. Reserve leftover marinade.
- 4
Cook tempeh
Heat a nonstick or cast-iron skillet over medium heat. Add 1 tsp oil if needed. Remove tempeh from marinade, reserving marinade. Add tempeh to the hot pan and cook 3–4 minutes per side until golden and slightly crisp. Pour reserved marinade into the pan during the last minute to glaze the tempeh, then transfer to a plate and keep warm.
Caramelized Onions
- 5
Slice onion
Peel the large yellow onion and slice it thinly into half-moons.
- 6
Caramelize
In a clean skillet over medium-low heat, melt 1 tbsp butter or add oil. Add sliced onion, 1 tsp salt, and 1 tsp brown sugar if using. Cook slowly, stirring every 3–5 minutes, 20–30 minutes total, until onions are deep golden brown and sweet. If they begin to stick, add 1–2 tbsp water to deglaze the pan.
Tangy Dressing (Special)
- 7
Combine dressing
In a small bowl, whisk together 4 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp pickle juice, 1 tsp hot sauce and 1/2 tsp black pepper until smooth. Taste and adjust: add more pickle juice for tang, more hot sauce for heat, or a pinch of sugar if you prefer milder acidity.
Sauerkraut & Assembly
- 8
Warm sauerkraut
If you prefer warm sauerkraut, briefly warm the 3 oz drained sauerkraut in a small saucepan over low heat for 2–3 minutes, or microwave 20–30 seconds. Drain any excess liquid.
- 9
Build sandwiches
Butter one side of each of 8 slices of rye bread. On the unbuttered side of 4 slices, spread a generous tablespoon of the tangy dressing. Top dressing with 2 tempeh slices per sandwich (4 slices of tempeh total), a layer of caramelized onions (about 2–3 tbsp), 3/4 oz sauerkraut (about 3 tbsp) and an optional slice of Swiss cheese. Finish with the top slice of bread, buttered side out.
- 10
Grill sandwiches
Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches buttered-side down and cook 3–5 minutes until the bread is golden brown and the bottom cheese (if using) begins to melt. Press gently with a spatula, then flip and cook another 3–4 minutes until the second side is golden and cheese is fully melted. If you like a crispier finish, lower the heat and cook a bit longer to allow interior to heat through without burning the crust.
- 11
Serve
Remove sandwiches from the pan, let rest 1 minute, then slice in half. Serve immediately with extra dressing on the side if desired.