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recipe
REUBEN-ISH

BOWL

By Ilene Godofsky Moreno
A much healthier twist on the classic NYC deli sandwich, this
recipe is a flavor party in a bowl. Double your ingredient prep
and pack a Reuben-ish sandwich for lunch the next day.
 1 batch cooked Brown Rice (see below)
 6 cups packed baby spinach
 1 batch Baked Tofu (see below), sliced
 ½ cup sauerkraut
 ½ cup sliced pickles
 1 batch Thousand Island Dressing (see below)
 Salt and black pepper, to taste

 Divide the Brown Rice into 4 bowls.
 To wilt the spinach, put it in a pan with a splash of
water and cook it over medium heat. Stir for about 2
minutes, until the spinach wilts. Spoon the spinach over
the rice in the bowls.
 Layer the Baked Tofu, sauerkraut, and pickles over the
spinach. Drizzle the Thousand Island Dressing on top,
and sprinkle with salt and pepper.

BROWN RICE The key to preparing of tofu between paper minutes, then flip and
Total time: 45 minutes restaurant-quality tofu towels. Place a heavy bake another 10–15
Active time: 45 minutes dishes at home is pressing item (a teakettle filled minutes (depending on
Makes: 4 servings the water out first. Thirty with water works great) the size of the pieces),
 2¼ cups water or minutes will do the trick, on top (or use a tofu until the desired crisp-
vegetable broth but if you’re able to plan press if you’ve got one). iness is reached. Enjoy
 1 cup brown rice ahead, a few hours (or even Let the tofu sit for at the tofu right away or
 Dash of salt overnight in the fridge) will least 30 minutes (or store in an airtight con-
give your tofu a fantastic overnight in the refrig- tainer in the refrigerator
 In a medium pot, bring texture. Alternatively, for erator for extra-amazing for up to 4 days.
water or vegetable broth recipes that call for Baked texture). This will re-
to a boil over high heat. Tofu, you can buy pre-mar- move the excess water THOUSAND ISLAND
Add rice and salt, reduce inated and prebaked tofu. from the tofu and give it DRESSING
heat to low, cover, and On especially busy weeks a better texture. Total time: 5 minutes
simmer for 40 minutes. I’ll go this route so I have a  Preheat oven to 400°F. Makes: 1 cup
 Turn heat off and let rice ready-to-go protein option. Lightly grease a baking  ¼ cup vegan mayo
sit for 5 minutes before  1 (14-ounce) package sheet.  1 tablespoon ketchup
serving. If you are not firm tofu  To prepare marinade, in a  1 teaspoon pickle brine
using the rice right away,  1 tablespoon olive oil medium bowl, stir togeth-  1 teaspoon maple syrup
store in an airtight con-  1 tablespoon tamari er the olive oil, tamari,  1/8 teaspoon garlic
tainer in the refrigerator  1 teaspoon rice vinegar rice vinegar, garlic powder powder
for up to 4 days.  1/8 teaspoon garlic and onion powder. Leave
powder the tofu as slices or cut it Stir all ingredients togeth-
BAKED TOFU  1/8 teaspoon onion into cubes. Toss the tofu er in a small bowl until
Total time: 1 hour (plus powder with the marinade in the smooth. Store in an airtight
time for pressing tofu) bowl and let it soak for 5 container in the refrigerator
Active time: 10 minutes  Cut tofu into ½- to minutes. for up to 1 week.
Makes: 4 servings 1-inch slices. On a  Spread the tofu out on
cutting board, layer slices a baking sheet. Bake 15

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