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Vegan Corned Beef with Tofu

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Vegan Corned Beef with Tofu
  • 2 Servings
  • mins Prep Time
  • mins Total Time


1 head of cabbage

4 small potatoes cut into wedges

3 medium carrots sliced

One package Nasoya Extra Firm Tofu


  1. Make a flavored brine by adding water, salt, pickling spice, mustard, and coriander seed, a bay leaf, and a beet to a medium sized pot.
  2. Broil the brine for 10 minutes to release the spice flavor.
  3. Add thin sliced tofu (or other meat alternative) – ¼ inch thick
  4. Simmer for 6 minutes and then turn off heat and let sit for 35 minutes. Or cover and put in the fridge until you’re ready to bake.
  5. Pre-heat oven to 375
  6. Take the tofu out the brine and bake the tofu on an oiled cookie sheet at 375 – or until it starts getting crispy at the edges. Time will vary based off the moisture level and thickness of tofu
  7. Add potatoes, carrots, and cabbage plus an additional ½ cup of water to the brine once the tofu has been removed.
  8. Simmer for 30 minutes covered with a lid until potatoes are soft in the middle.
  9. Remove from the cooking water and serve with the baked vegan corned beef.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!