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
- 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
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.
Boil the brine for about 10 minutes to get the spices to release flavor.
Add cubed tofu.
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).
Pre-heat your oven to 375° F
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”).
- 1 head of green cabbage, finely shredded
- 4 large carrot, grated
- 1 red bell pepper, chopped
- 1/2 yellow or red onion, finely sliced
- 1/3 cup apple cider vinegar
- 3 tbsp olive oil
- 1 packed low calorie sweetener
- 1/2 tbsp Dijon mustard
- 1 tsp celery seed
- 1/4 tsp salt
- 1/4 tsp black pepper
Add the vegetables to a large bowl and toss to combine. Mix together the dressing ingredients in a jar with a lid. Shake to combine. Pour the dressing over the vegetables and toss to combine.
Vegetarian Reuben Bowl
- 1 serving corned tofu
- 1 serving coleslaw
- 1 tablespoon low fat thousand island dressing
- 1/3 cup brown rice