Tempeh Reubens
Brine-simmered tempeh with classic deli spices
Why This Recipe Works
Simmering tempeh in a pickling brine infuses the dense blocks with classic deli flavors while softening their texture. This method transforms a simple plant-based protein into a savory centerpiece that holds its own against tangy sauerkraut and sharp rye.
Instructions
Combine the vinegar, water, allspice, salt, peppercorns, thyme, and paprika in a large saucepan. Bring the liquid to a simmer over medium heat—it should be bubbling gently before adding the protein.
Place the tempeh in the saucepan and cover with a tight-fitting lid. Reduce the heat to medium-low and simmer until the liquid is mostly absorbed, 10 to 15 minutes.
Turn the tempeh strips halfway through the simmering process to ensure they absorb the brine and spices evenly on both sides. The tempeh is ready when it is tender and the pan is nearly dry.
Serve warm as the foundation of a sandwich, ideally layered with sauerkraut and dressing on toasted rye.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Keep leftover corned tempeh in an airtight container for up to 3 days.
Can I make this ahead of time?
The tempeh can be simmered in the brine up to 2 days in advance and kept in the refrigerator.
