Vegan Corned Beef with Tofu
This Vegan Corned Beef with Tofu is a hearty, plant-based twist on the classic dish flavored with beet juice, spices, and soy sauce for a rich, savory taste that’s perfect for cozy dinners.
Equipment
- Skillet
Ingredients
Main Ingredients
- 1 block firm tofu pressed and sliced
- 1/2 cup beet juice
- 3 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp mustard seeds
- 1 bay leaf
- 1 tbsp olive oil
Instructions
- Press the tofu for 15 minutes to remove extra water. Cut it into thick slices to keep it firm while cooking.
- In a bowl, mix beet juice, soy sauce, apple cider vinegar, brown sugar, and spices. Stir until the sugar dissolves completely.
- Marinate the tofu slices in the mixture for at least 2 hours or overnight for deeper flavor.
- Heat olive oil in a skillet. Cook tofu on each side for 3 to 4 minutes until golden and slightly crispy.
- Pour in a bit of leftover marinade and let it simmer for 2 minutes so the tofu soaks up the sauce.
- Serve warm with cabbage or potatoes for a true Vegan Corned Beef And Cabbage feel.
Notes
Do not skip pressing the tofu, or it will turn too soft and won’t absorb the spices well. Do not overcook the tofu, or it may dry out instead of staying juicy and tender.