My birthday is St. Patrick’s Day and corned beef was one of the only meats that I liked when I was a kid. Since becoming a vegetarian I have missed it, especially at this time of year. A few years ago, I found this recipe for corned beef-esque tofu that does the trick to quell my cravings.
I serve it with this Ethiopian style cabbage dish. I know, not traditional Irish, but it’s a great cabbage dish.
My Tweaks: I always press the tofu and dry fry it for the Corned Tofu. I only use HALF the amount of the Seasoned Salt. Otherwise it comes out too salty for me. I add a teensy bit of agave to the spice mixture to add a little sweet to balance the savory. I omit the potatoes from the Ethiopian Cabbage dish. This time I used napa cabbage with a few chopped brussels sprouts because that’s what I had and threw in a couple of serrano peppers.
I’ve also used this tofu to make a great Reuben Sandwich with gluten free pita, vegan thousand island dressing and sauerkraut. Serve with a home-made Shamrock Shake (stay tuned for that recipe later this week).