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Reuben Salad for 2

I've made this salad a few times but I've never posted about it and I'm not really sure why I never shared this with y'all. I decided to finally do it since BandMan mentioned several times the last time I made this salad that it was his favorite salad of all time (which obvs makes me feel legit AF).

This salad takes on the classic elements of the famous reuben sammie but since it's served on bed of greens instead of two slices of bread it seems healthier. I've made it with tempeh and tofu prolly an even amount of times. I can't really decide if I like the tempeh or tofu better on this salad. I'd imagine I lean a little on the side of tofu since that was what was on the salad when I decided it just had to be shared with y'all.

Don't worry none of the flavor of the sandwich is lost in this salad, especially if you include some croutons.

4 c mixed greens
1/4 cup water

2 tbsp vegan Worcestershire sauce
1 garlic clove, minced
1 tsp maple syrup
1/2 tsp liquid smoke

8 oz. tempeh - or tofu, cubed
1 tsp. olive oil
1 onion, sliced in thin rings
2 c sauerkraut (I used Horseradish and Leek Kraut from Farmhouse Culture)
1,000 Island Dressing 
Rye bread croutons, optional
  1. Marinate the cubed tempeh or tofu and thinly sliced onions in the water, Worcestershire, garlic, maple syrup, and liquid smoke for at least 30 minutes. When you think they are done marinating drizzle the oil in a skillet and cook until the tempeh/tofu is brown on most sides and the onion is good and caramelized. 
  2. To make the croutons: cube the bread and put it in the oven until it's crispy. Yeah its that easy.
  3. In 2 separate bowls, toss 2 cups of green with 1 cup of sauerkraut and enough 1,000 Island to lightly coat everything. Top with your avocado, croutons (if you're using them), sauteed onions, tempeh/tofu and anything else you feel like throwing in there; serve.


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