As promised, I’m back with a second recipe using bulgogi tofu – kimchi reubens!
The thing that I love about the arrival of warmer months is unpacking all of my favorite things – bicycles, tank tops, sundresses, sandals, and the grill.
In the same way that my wardrobe seems to expand by double in the spring, grilling season opens up so many possibilities for meals. Even if I’m just making a salad for dinner, adding some grilled garlic bread on the side increases the fun quotient. It’s the season of veggie burgers, fajitas, seitan sausages with sauerkraut, skewers, and grilled tofu like the bulgogi tofu I shared earlier this week.
And of course, grilling is just a pleasure in its own right. Standing outside, smelling food cook over a flame, and no pots or pans necessary. Grilling means fewer dishes for clean-up. Plus, when you’re cooking plant foods exclusively, you don’t have to worry about which platters and spatulas have touched anything raw. It’s just fine to put cooked asparagus right back on the same plate where the raw asparagus had been. Plant foods cook quickly on the grill, meaning dinner is ready in no time at all. And grill marks make food look so inviting!
For another grill-exclusive meal, today I’m using the bulgogi tofu for a Korean-inspired kimchi reuben. Reubens are easily my favorite sandwich, and this version gives that classic sandwich a twist. With savory tofu as the base, it’s topped with a pile of kimchi on grilled rye bread.
Top it with sliced avocado (left) or melty non-dairy smoked gouda (right). The smoked gouda from Follow Your Heart is my preferred brand. The smokiness of the cheese with the grilled tofu works beautifully together, and avocado is avocado. So you really can’t go wrong either way.
This sandwich pops with flavor and goes well with a simple side of fries or a salad topped with Asian-style dressing.