Why in the world would anyone want to corn tofu? Yes, it sounds strange, but since going vegetarian I wanted to have some version of old favorites. I love corned beef. However, it has too much salt and isn’t the best for you. I actually became inspired by a small restaurant in Kalamazoo, Michigan called the Crow’s Nest. They had a version of a Reuben sandwich made with tofu. It was really good, but I wanted to try my own version. I am going to make a sort of Reuben bowl. With my own version of corned tofu. While I don’t think this will taste just like corned beef, it will taste good regardless. I am using the recipe from the Hidden Veggies for this. However, I will make a couple of changes to add a bit more umami and less salt. Here are the original stats:

Here’s what I changed:

• I am replacing the salt with soy sauce to add umami flavor and to lower the overall sodium.
• I am adding Worcestershire sauce to add more meaty flavor
• I am using rice to make this into a bowl so it is freezable.
• I am using light thousand island dressing to keep the calories low
• I am adding in a vinegar coleslaw to increase the vitamin A and C.
• I increased the servings from 4 to 5 to lower the calories slightly.

Here are the final stats:

Here are the final recipes:

Vegan Corned Tofu

Serves 5

• 5 cups Water
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp pickling spice
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 1 leaf bay leaf
• 1 small beet 
• 2 14 oz packages tofu 

1. Make a flavored brine by adding water, soy sauce, Worcestershire sauce, pickling spice, mustard and coriander seeds, a bay leaf, and a beet to a medium-sized pot.
2. Boil the brine for about 10 minutes to get the spices to release flavor.

3. Add cubed tofu.

4. Simmer for about 5 minutes and then turn off heat and let it sit for about 30 minutes. (or cover and put in the fridge until you are ready to bake).

5. Pre-heat your oven to 375° F

6. Bake the tofu on an oiled cookie sheet at 375° F for about 1 hour until it starts to get crispy at the edges. (exact cooking time will vary depending on moisture level and thickness of tofu or vegan “meat”).

Vinegar Coleslaw

Serves 12

Vegetarian Reuben Bowl

Serves 1

• 1 serving corned tofu
• 1 serving coleslaw
• 1 tablespoon low fat thousand island dressing
• 1/3 cup brown rice