Tempeh reubens recipe

Ingredients

• ⅓ cup 2% reduced-fat Greek yogurt
• 1½ Tbsp ketchup
• ¾ cup plus 2 Tbsp. refrigerated sauerkraut (such as Bubbies), drained and divided
• 1 tsp Dijon mustard
• 8 oz tempeh
• 1 Tbsp olive oil
• 1 cup chopped onion
• 2 garlic cloves, thinly sliced
• 1 Tbsp. cider vinegar
• 1 Tbsp. lower-sodium soy sauce
• ½ tsp dried dill
• ½ tsp caraway seeds
• 1¼ cups water
• 8 (1-oz) slices whole-grain rye bread, toasted
• 2 oz Swiss cheese, shredded (about ½ cup)

1. Place Greek yogurt, ketchup, 2 tablespoons sauerkraut, and mustard in a mini food processor; process until smooth.
2. Cut tempeh in half horizontally; cut each half into 4 slices, forming 8 pieces. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion; cook 5 minutes or until tender. Add garlic; cook 1 minute, stirring constantly. Add vinegar, soy sauce, dill, and caraway, stirring constantly. Add tempeh; cook 1 minute on each side. Add 1¼ cups water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until water evaporates, turning the tempeh pieces occasionally.
3. Preheat broiler to high. Place 4 bread slices in a single layer on a heavy baking sheet. Divide cheese evenly among bread slices. Broil 1 minute or until cheese melts. Top cheese with about 1 tablespoon yogurt mixture, 1½ tablespoons onion mixture, 2 pieces tempeh, and about 3 tablespoons sauerkraut. Spread remaining yogurt mixture evenly over 1 side of remaining 4 bread slices. Place bread, yogurt side down, on top of sauerkraut.