If you like sauerkraut, you will love this sandwich!! A great vegetarian alternative to a classic East Coast favorite!!
8 oz tempeh
2 Tbs soy sauce
¼ cup water
4 Tbs expeller pressed canola oil
1 onion, sliced
8 slices rye or pumpernickel bread
4 slices Swiss or soy cheese (optional)
½ cup sauerkraut, drained and pressed dry
4-8 spinach leaves
3 medium tomatoes, sliced
½ cup Russian dressing
- Standing tempeh on its narrow side, slice in half about the size of a slice of bread. Cut in half again. You’ll end up with tempeh pieces big enough to cover a slice of bread but not too thick. Combine soy sauce and water in a shallow pan. Add tempeh pieces and marinate for 5 minutes on each side. Drain on paper towel.
- Preheat oil in medium sized frying pan on medium-high heat. Sauté sliced onions on medium heat until onions are wilted and brown, about 4-5 minutes. Remove and set aside.
- Clean the pan and preheat additional oil to high heat. Fry tempeh, browning on both sides. Place on paper towels and allow excess oil to drain off.
- Lightly toast bread. If using cheese, place cheese on bread and toast in toaster oven or broiler until cheese melts. Assemble sandwiches with 1 slice of tempeh, sauerkraut, spinach leaves, sliced tomatoes, sautéed onions, and Russian dressing. Yum!
Serving Suggestion: Only buy tempeh that is organic. Organic standards do not allow for Genetically Modified seeds or GE seeds to be used. Approximately 90% of soy crops are from GMO or GE seeds. I prefer White Wave brand of tempeh as it has a firmer and milder texture than some others on the market.
Bites of Insight: Tempeh is a soybean cake originated in Indonesia where the soybean was traditionally fermented in banana leaves. Tempeh might have small gray spots on it; this is a natural result of fermentation and does not mean the tempeh has spoiled. Tempeh is very high in protein and because it is fermented like soy sauce and miso, it is an easily digested protein.