Campfire Tofu Reuben
  • Cooking spray
  • 4tablespoons low-fat canola mayonnaise
  • 2tablespoons Dijon mustard
  • 8slices rye breadJewish, Russian, or pumpernickel
  • 8ounces marinated baked tofu (such as lemon-pepper), well drained and sliced thin
  • 12ounces low-salt sauerkraut, drained and squeezed dry
  • 8ounces Swiss cheese, sliced
  1. Spray skillet or cookie sheet lightly with cooking spray and place over fire or stove to preheat, attempting to make heat as uniform as possible.
  2. Combine mayonnaise and mustard in a small bowl or cup. Lightly “butter” inside of bread with just less than half of the mustard blend.
  3. Layer tofu, sauerkraut, remaining mustard blend, and cheese between bread slices.
  4. When cooking surface is hot, grill sandwiches, turning, until tofu is hot and cheese melts. Serve immediately.
Recipe Notes

Camp Tip: Shorten cooking time considerably by setting a heavy pan, a clean flat rock, or a water jug on top of the sandwiches while they cook.