Bulgogi tofu sandwich with kimchi
Think of this sandwich as a Korean-inspired spin on a reuben. Savory bulgogi tofu is the main event. Then it's topped with kimchi and your choice of non-dairy smoked gouda or avocado slices.Be aware that the time listed here is for making the sandwich with leftover bulgogi tofu. (Link to the recipe below.) If you're making the bulgogi tofu from scratch, you'll need to allow extra time for marinating & grilling it.
Servings: 2 people
- Non-dairy butter for buttering bread
- 4 slices rye bread
- 2 Tablespoons vegan mayonnaise I like Vegenaise
- 1 batch bulgogi tofu
- ½ cup kimchi divided**
- 1 avocado pitted and cut into slices, or 2 slices of non-dairy smoked cheese*
Heat outdoor grill to 500 degrees. Use a knife to spread non-dairy butter on each side of bread.
Grill bread on one side for a couple of minutes, until grill marks have formed. Flip bread and top two of the bread slices with non-dairy smoked cheese, if using. (If you're using avocado, you'll add that later.)
Grill for a couple more minutes with the grill lid closed, so that the cheese melts. Once grill marks have formed on the second side, remove bread from grill.
Now it's time to compile the sandwiches. Slather vegan mayo onto each of the slices. Top each sandwich with two slices of bulgogi tofu. Squeeze the kimchi with your hands over the sink to remove any excess liquid. Place ¼ cup of kimchi on each sandwich. Top with a few slices of avocado, if using, and the last layer of bread. (That's the one with the melted cheese, if using.) Serve immediately.
*You may have extra avocado left over.
**Some brands of kimchi aren't vegan. Be sure to read the label and look out for fish sauce.
Calories: 463kcal | Carbohydrates: 42g | Protein: 14g | Fat: 27g | Saturated Fat: 4g | Sodium: 526mg | Potassium: 725mg | Fiber: 10g | Sugar: 4g | Vitamin A: 147IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 3mg