Rating: 2 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Braising may destroy some of the good bacteria on the surface of the tempeh. But as long as the internal temp doesn't get too high, most of the probiotics will survive.

Sidney Fry, MS, RD
Recipe by Cooking Light June 2016

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Credit: Alison Miksch Styling: Lindsey Lower

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place Greek yogurt, ketchup, 2 tablespoons sauerkraut, and mustard in a mini food processor; process until smooth.

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  • 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 1 1/4 cups water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until water evaporates, turning tempeh occasionally.

  • 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, 1 1/2 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.

Nutrition Facts

382 calories; fat 16.6g; saturated fat 4.5g; mono fat 5.2g; poly fat 2.7g; protein 22g; carbohydrates 41g; fiber 10g; cholesterol 14mg; iron 4mg; sodium 740mg; calcium 285mg; sugars 6g; added sugar 2g.
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