Reuben sandwiches with tofu and lettuce

Ingredients:

• 2 pieces (180 g each) baked tofu
• 1/8 tsp ground allspice
• 1/8 tsp mustard powder
• 2.5 tbsp (75 g) butter
• 8 slices seedless rye bread
• 1/2 tbsp. salad dressing Thousand Islands
• 1 tbsp. sauerkraut, rinse and squeeze out
• 4 slices Swiss cheese
• 150g mixed young greens (about 6 cups)
• 2 tbsp. chopped gherkins or pickled cucumbers with dill, as well as 1 tbsp. brine
• 2 tbsp. marinated mushrooms (optional)
• 1.5 tbsp. l. olive oil

Preparation:

1. Place the tofu on a cutting board, then cut each piece horizontally in half. Sprinkle with allspice and mustard powder. Heat 1/2 tablespoon (30 g) butter in a large nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, about 1 minute per side.
2. Spread on each slice rye bread 1 tbsp salad dressing, then layer sauerkraut, tofu and cheese on half the slices. Cover. sandwiches with the remaining slices of bread.
3. Heat 1 tablespoon (15 g) of butter in the same skillet over medium heat. Add 2 sandwiches and cook until golden brown, about 3 minutes per side, or until the cheese begins to melt. Cook the remaining sandwiches in the butter.
4. Combine herbs, gherkins, brine, mushrooms, and olive oil in a bowl. Serve sandwiches with salad.
   
   You can also cook with tofu Cuban sandwiches.