Tofu Corned Beef (Vegan)

This tofu corned beef is perfect if you’re in the mood for a deli meat sandwich, but want to stick to a homemade plant-based alternative. I’ve been vegan for a few years now and still get meat cravings sometimes. This vegan corned beef really hits the spot when that happens. I like to serve it on rye bread with mustard and a crunchy dill pickle on the side.

Ingredients and Substitutions

Be sure to use extra firm tofu when making this recipe. Softer types of tofu just don’t have that same meaty texture.

Beet juice gives this dish its pink, beefy appearance. You can’t taste the beet juice at all though because the other flavors in the marinade overpower it. The beet juice is really just for color and to add liquid to the marinade so that it properly coats the tofu slices.

Ground mustard, coriander, allspice, cloves, black pepper, and bay leaves combine to give this tofu its traditional corned beef flavor. If you don’t have ground mustard, you can substitute prepared Dijon or yellow mustard.

Step-by-Step Recipe Instructions

Start by thinly slicing the tofu to about 1/8 to 1/4 inch thickness.

Next you’ll add the beet juice and soy sauce to an airtight container. Break the bay leaves into pieces, then add them to the container.

Add the ground mustard, ground coriander, ground allspice, ground cloves, and black pepper to the container, then mix well.

Next you’ll add the thinly sliced tofu to the container. Close the lid tightly, then gently turn it upside down a few times to distribute the marinade.

Place the container in the freezer for at least 8 hours or until frozen. Next you’ll transfer the container to the fridge for 24 hours or until fully thawed.

The process of freezing and then thawing the tofu gives it a particularly meaty texture. You can skip this process if you prefer, and simply marinate the tofu in the fridge for at least 1 hour instead. The texture will be slightly less meaty in that case, but it will still be delicious.

Once the tofu has thawed, preheat the oven to 350 degrees Fahrenheit, then place the marinated tofu slices in an even layer on a sheet pan lined with parchment paper.

Bake for 20 minutes.

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Tofu Corned Beef Recipe

This tofu corned beef has a meaty texture, taste, and appearance. This vegan corned beef is perfect if you're craving a deli meat sandwich but want to stick to a homemade plant-based alternative.

Course Dinner

Cuisine American

Diet Vegan

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Freezing and Thawing Time 1 day day 8 hours hours

Total Time 1 day day 8 hours hours 35 minutes minutes

Servings 4

Calories 79kcal

Author Jennifer Bell

Equipment

• Sheet pan
• Parchment paper
• Airtight container with tight-fitting lid

Ingredients

• 1 block extra firm tofu (about 14 oz / 397g)
• 1/3 cup beet juice
• 3 tablespoons soy sauce (or substitute tamari)
• 2 bay leaves
• 1/2 teaspoon ground mustard
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon black pepper

Instructions

• Thinly slice 1 block extra firm tofu (about 1/8 to 1/4 inch thickness).
• Add 1/3 cup beet juice and 3 tablespoons soy sauce to an airtight container.
• Break 2 bay leaves into pieces, then add them to the container.
• Add 1/2 teaspoon ground mustard, 1/2 teaspoon ground coriander, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, and 1/4 teaspoon black pepper to the container, then mix well.
• Add the thinly sliced tofu to the container.
• Close the lid of the container tightly, then gently turn it upside down a few times to distribute the marinade.
• Place the container in the freezer for at least 8 hours or until frozen.
• Transfer the container to the fridge for 24 hours or until fully thawed.
• Preheat the oven to 350 degrees Fahrenheit.
• Place the marinated tofu slices in an even layer on a sheet pan lined with parchment paper.
• Bake for 20 minutes.

Notes

• Store leftovers in an airtight container in the fridge for up to five days.
• You can skip the process of freezing then thawing the tofu if you prefer, and simply marinate it in the fridge for at least 1 hour instead. The texture will be slightly less meaty in that case, but it will still be delicious.

Nutrition

Calories: 79kcal | Carbohydrates: 3.2g | Protein: 10g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 817.1mg | Potassium: 190.6mg | Fiber: 1g | Sugar: 1.2g | Vitamin A: 4.7IU | Vitamin C: 0.1mg | Calcium: 38.4mg | Iron: 1.6mg

Did You Try it?

Let me know how it turned out in the comments!