There’s something deeply comforting about biting into a warm, melty Reuben sandwich — the crunch of toasted rye bread, the tang of sauerkraut, the richness of Thousand Island dressing, and the satisfying savoriness of the filling. It’s an American deli classic, beloved for its balance of textures and bold, tangy flavor. Traditionally made with corned beef or pastrami, the Reuben has long been the gold standard of indulgent sandwiches. But what if we told you there’s a way to enjoy all that flavor and comfort — without the meat?
Enter the Tempeh Reuben Sandwich, a plant-based twist that delivers every bit of that mouthwatering satisfaction, with an added layer of earthy, nutty depth. Tempeh, a traditional Indonesian soy product made from fermented soybeans, offers a hearty, protein-rich base that soaks up marinades beautifully and crisps up perfectly in a skillet. When seasoned and grilled, it provides that same meaty chew and umami punch that makes a classic Reuben so irresistible.
This sandwich is not just a meatless alternative — it’s an upgrade in its own right. With layers of marinated tempeh, tangy sauerkraut, melty vegan (or dairy) cheese, and creamy homemade Thousand Island dressing, all pressed between slices of buttery toasted rye, it’s a complete sensory experience: smoky, salty, tangy, crispy, and luscious all at once.
The original Reuben sandwich has a storied history — one that’s still debated to this day. Some credit it to Reuben Kulakofsky, a Lithuanian grocer in Omaha who whipped up the sandwich during a late-night poker game in the 1920s. Others claim it was created by Arnold Reuben, the owner of Reuben’s Delicatessen in New York City around 1914. Wherever it began, one thing is certain: the Reuben has become a timeless staple of American deli culture.
Our tempeh version honors that heritage while adapting it for modern tastes. It’s a sandwich for everyone — vegans, vegetarians, or omnivores looking to add more plant-based meals to their week. It proves that comfort food doesn’t have to rely on meat to be deeply satisfying.
Tempeh itself deserves its moment in the spotlight. Originating in Indonesia over 300 years ago, it’s made by fermenting cooked soybeans into a firm cake. Unlike tofu, which is smooth and mild, tempeh has a hearty texture and nutty flavor that makes it perfect for sandwiches, stir-fries, and grills. It’s high in protein, rich in probiotics, and has a satisfying chew that makes it a perfect stand-in for traditional meats in comfort food classics.
This Tempeh Reuben Sandwich brings together cultures and traditions: the robust flavors of an American deli, the wholesome simplicity of Indonesian tempeh, and the growing modern appreciation for plant-based eating. The result? A sandwich that’s hearty, nostalgic, and good for both body and soul.
Let’s dive into making this mouthwatering masterpiece — a recipe that might just become your new comfort food favorite.
Full Recipe
Ingredients
For the Tempeh Marinade
- 1 block (8 oz / 225 g) tempeh
- 2 tablespoons soy sauce or tamari
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon liquid smoke (optional, for that smoky deli flavor)
- 1 tablespoon Dijon mustard
- 2 tablespoons vegetable broth or water
For the Thousand Island Dressing
- ½ cup (120 g) vegan or regular mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon finely chopped dill pickles or relish
- 1 teaspoon apple cider vinegar
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
For the Sandwich Assembly
- 8 slices rye bread (light or dark, preferably seeded)
- 4 slices Swiss cheese or vegan cheese
- 1 cup sauerkraut, drained well
- 2 tablespoons vegan or regular butter (for toasting)
- Optional: 1 small red onion, thinly sliced and lightly sautéed
Directions
Step 1: Prepare and Steam the Tempeh
Tempeh has a wonderful nutty flavor, but it can sometimes carry a slightly bitter edge from the fermentation process. Steaming it before marinating helps mellow that flavor and open up its texture so it absorbs the marinade better.
Cut the tempeh into thin slices, about ¼ inch (6 mm) thick. You can slice it crosswise or lengthwise depending on your bread size — just make sure each piece will fit nicely in the sandwich.
Place the slices in a steamer basket over simmering water, cover, and steam for 10 minutes. Remove and pat dry with a towel.
Tip: If you don’t have a steamer, simply place the tempeh in a heatproof bowl with a few tablespoons of water, cover loosely, and microwave for about 2 minutes.
Step 2: Marinate the Tempeh
In a shallow dish, whisk together the soy sauce, vinegar, maple syrup, smoked paprika, garlic powder, onion powder, olive oil, liquid smoke, mustard, and broth. Add the steamed tempeh slices and toss gently to coat them evenly.
Let the tempeh marinate for at least 30 minutes, or up to 4 hours if you have time. The longer it sits, the more flavorful it becomes. Flip the slices halfway through to ensure they absorb the marinade evenly.
Tip: You can prepare the marinated tempeh the night before and refrigerate it overnight for maximum flavor.
Step 3: Make the Thousand Island Dressing
While the tempeh is marinating, prepare the dressing. Combine mayonnaise, ketchup, chopped pickles, vinegar, smoked paprika, and a pinch of salt and pepper in a small bowl. Stir until smooth and creamy. Taste and adjust seasoning as needed — add a little more ketchup for sweetness or vinegar for tang.
Set aside in the refrigerator until ready to assemble.
Variation: For a lighter option, use Greek yogurt instead of mayo, or blend in a spoonful of silken tofu for a vegan protein boost.
Step 4: Cook the Tempeh
Heat a large skillet or grill pan over medium heat. Add a drizzle of oil. Once hot, arrange the marinated tempeh slices in a single layer. Cook for 3–4 minutes per side, or until deeply golden brown and slightly crisp on the edges.
As the tempeh cooks, the sugars in the marinade will caramelize beautifully, giving you that savory-sweet, smoky flavor reminiscent of grilled pastrami.
Transfer to a plate and keep warm.
Step 5: Prepare the Sandwich Components
While the tempeh is cooking, drain the sauerkraut thoroughly — you can even squeeze out excess liquid using a paper towel or cheesecloth. Too much moisture can make your sandwich soggy, and we want that satisfying crunch from the toasted bread.
If you’d like, lightly sauté the red onion slices in a splash of oil for 2–3 minutes, just until softened. This adds an extra layer of sweetness and depth.
Step 6: Assemble the Tempeh Reuben
Lay out your rye bread slices. Spread a generous layer of Thousand Island dressing on each slice.
On four of the slices, layer the cooked tempeh, a scoop of sauerkraut, and a slice of cheese. If you’re using sautéed onions, add them here too. Top with the remaining bread slices, dressing side down.
Tip: To make your sandwich extra melty, you can place the cheese directly on the bread and broil it for 1–2 minutes before assembling.
Step 7: Toast or Grill the Sandwich
Heat a large skillet or griddle over medium heat. Add a small pat of butter (or oil for vegan option) and swirl to coat the pan.
Place the sandwiches in the skillet and cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden and crisp and the cheese has melted.
You can also use a panini press for perfectly even grilling — just cook for 4–5 minutes total until hot and crispy.
Once done, transfer to a cutting board and let the sandwiches rest for 1 minute before slicing in half.
Step 8: Serve and Enjoy
Serve your Tempeh Reuben sandwiches immediately while warm and gooey. The combination of crispy rye, savory tempeh, tangy sauerkraut, and creamy dressing is nothing short of heavenly.
Pair it with classic deli sides like:
- Crunchy dill pickles
- Potato salad or coleslaw
- Sweet potato fries
- A cup of tomato soup for dipping
This sandwich is best eaten fresh off the skillet — that’s when the bread is crisp and the flavors are at their peak.
Serving Suggestions & Variations
1. Smoky BBQ Tempeh Reuben
Swap the traditional marinade for a BBQ-based one — combine 2 tablespoons BBQ sauce, 1 tablespoon soy sauce, and 1 teaspoon apple cider vinegar. This gives your tempeh a Southern barbecue twist that pairs beautifully with the creamy dressing.
2. Open-Faced Tempeh Reuben
Lighten things up by serving the sandwich open-faced. Toast a single slice of rye, spread on dressing, layer with tempeh, sauerkraut, and cheese, then broil until bubbly. Perfect for brunch or a lighter meal.
3. Spicy Chipotle Reuben
Add 1 teaspoon chipotle powder or smoked chili flakes to the tempeh marinade and mix a little sriracha into your dressing for a smoky, spicy upgrade.
4. Gluten-Free Reuben
Use your favorite gluten-free bread or sandwich rolls. Just ensure they’re sturdy enough to handle the fillings and toasting.
5. Breakfast Reuben
Replace the cheese with a fried egg or vegan tofu scramble, and serve it with avocado slices. It’s a hearty, protein-packed breakfast sandwich.
6. Korean-Inspired Reuben
Use kimchi instead of sauerkraut, and add a drizzle of gochujang-mayo for a spicy, tangy fusion flavor.
Tips & Tricks
- Steam Before You Marinade – This step is crucial for removing bitterness and ensuring the tempeh absorbs all those delicious flavors.
- Drain the Sauerkraut – Excess moisture is the enemy of crispness. Always squeeze out the sauerkraut before assembling your sandwich.
- Use Good Rye Bread – The bread makes a huge difference. Go for a dense, seeded rye with a firm crust — it holds up well to the filling and adds that authentic deli flavor.
- Homemade Dressing is Worth It – Store-bought Thousand Island dressing can be overly sweet or artificial. Making it yourself allows you to adjust for balance and freshness.
- Play with Texture – Try mixing half marinated tempeh and half grilled mushrooms or eggplant slices for a layered texture and flavor.
- Make Ahead – You can marinate and cook the tempeh in advance, then store it in the fridge for up to 3 days. Reheat in a skillet before assembling.
- Storage – Fully assembled sandwiches don’t store well due to moisture, but the components (tempeh, dressing, and sauerkraut) can each be kept separately in the fridge.
- Add Pickle Juice – For extra tang, stir a teaspoon of pickle brine into your dressing. It ties the flavors together beautifully.
- Vegan Cheese Melting Tip – If using vegan cheese, cover the skillet briefly with a lid to trap steam — this helps the cheese melt faster.
- Balance the Salt – Since both soy sauce and sauerkraut are salty, taste as you go. You may not need to add extra salt to the marinade or dressing.
Nutritional Info (Approximate Per Serving)
- Calories: 480 kcal
- Protein: 27 g
- Fat: 22 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Sugar: 7 g
- Sodium: 930 mg
(Values will vary based on bread type, cheese choice, and dressing.)
Additional Info
- Prep Time: 20 minutes (plus marinating time)
- Cooking Time: 20 minutes
- Total Time: 40–60 minutes
- Calories per Serving: ~480 kcal
- Servings: 4 sandwiches
Final Thoughts
The Tempeh Reuben Sandwich is proof that comfort food can be both satisfying and nourishing — that you don’t have to compromise on flavor to eat plant-based. With its layers of texture and tang, it’s a bold, flavorful ode to the classic deli favorite, reimagined for modern, mindful eaters.
Every bite brings contrast and harmony: the crispy rye against the creamy dressing, the smoky tempeh against the zing of sauerkraut, and the gooey cheese tying it all together. It’s a sandwich that feels indulgent but leaves you energized rather than heavy.
Serve it up for lunch, a cozy dinner, or as part of a weekend brunch spread. It’s the kind of dish that sparks conversation — and maybe even converts a few skeptics to the joys of tempeh.
So, next time you’re craving something hearty, nostalgic, and deeply flavorful, skip the deli line. Pull out your skillet, grab a block of tempeh, and build this beautiful, satisfying sandwich from scratch.