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Vegan Corned Beef With Tofu

This vegan corned beef with tofu is warm, cozy, and full of bold flavor. The tofu is firm and juicy, baked with tasty spices and tender veggies. It is easy to make, budget friendly, and perfect for a fun St Patrick’s Day dinner or a simple family meal. Even meat lovers will want seconds.
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Prep Time 20 minutes
Cook Time 45 minutes
Marinating Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Vegan Corned Beef Tofu
  • 2 blocks extra firm tofu pressed
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon mustard seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 cup vegetable broth
Vegetables
  • 2 cups green cabbage chopped
  • 2 carrots sliced
  • 2 medium potatoes chopped

Equipment

  • Baking Dish
  • Mixing Bowl
  • Aluminum Foil

Method
 

  1. Press the tofu for at least 20 minutes to remove excess water. Slice into thick slabs or cubes.
  2. In a bowl, mix soy sauce, olive oil, maple syrup, apple cider vinegar, smoked paprika, coriander, mustard seeds, garlic powder, onion powder, and black pepper.
  3. Place tofu in a shallow dish and pour the marinade over it. Marinate for at least 30 minutes.
  4. Preheat oven to 375 F (190 C). Arrange tofu in a baking dish and pour vegetable broth around it.
  5. Add chopped cabbage, carrots, and potatoes around the tofu. Spoon marinade over vegetables.
  6. Cover with foil and bake for 35 minutes. Remove foil and bake 10 more minutes until slightly crisp on the edges.
  7. Let rest for 5 minutes before serving so the tofu stays firm and juicy.

Notes

For deeper flavor, marinate overnight. Add a splash of beet juice for a pink color similar to traditional corned beef. Store leftovers in an airtight container with broth for up to 4 days, or freeze for up to 2 months.