Tofu Corned Beef Recipe

A tofu corned beef sandwich on a white plate.

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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.

Prep Time15

Cook Time20

Freezing and Thawing Time1 8

Total Time1 8 35

Course: Dinner

Cuisine: American

Diet: Vegan

Servings:

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