Flavorful Vegan Corned Beef

Here is my take on vegan corned beef, a plant-based version of the classic deli favorite that captures those familiar salty and savory flavors we all know and love. The seitan base gives it that perfect chewy texture, while the blend of traditional pickling spices brings back memories of those classic Reuben sandwiches.

This recipe has become a go-to in our house, especially around St. Patrick’s Day when everyone craves that corned beef taste. I often make a double batch since it keeps well in the fridge, and there’s nothing better than having ready-made sandwich meat for quick lunches during the week.

What Kind of Tofu Should I Use?

For vegan corned beef, extra-firm tofu is definitely your best bet. Regular or firm tofu contains too much water and won’t give you the dense, meaty texture you’re looking for in this dish. Extra-firm tofu holds its shape better during cooking and does a great job soaking up all those classic corned beef seasonings. Before you start, make sure to press your tofu for at least 30 minutes to remove excess moisture – just wrap it in paper towels and put something heavy on top. If you can find it, super-firm tofu (sometimes called high-protein tofu) works even better since it’s already pretty well pressed and has an even meatier texture.

Options for Substitutions

This vegan version of a classic dish has some room for adjustments if you need them:

• Tofu: The protein base is flexible here – you can use tempeh for a more dense, grainy texture, or seitan for a meatier chew. If using tempeh, steam it first for 10 minutes to remove any bitterness. With seitan, reduce cooking time by about 15 minutes since it’s already quite firm.
• Beet: The beet gives that traditional pink color, but you can skip it and use brown sugar with a few drops of red food coloring instead. You could also try beetroot powder if you have it.
• Pickling spice: No pickling spice? Make your own by mixing equal parts peppercorns, mustard seeds, and coriander seeds, plus a pinch of allspice if you have it.
• Potatoes: Any potato variety works here – red, yellow, or russet. Just cut larger ones into similar-sized pieces so they cook evenly.
• Cabbage: Green cabbage is traditional, but red cabbage or savoy cabbage work too. Just note that red cabbage might change the color of your dish.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegan corned beef is pressing the tofu incorrectly – make sure to press it for at least 30 minutes to remove excess moisture, otherwise your final dish will lack the firm, meaty texture you’re looking for.

Getting the right color and flavor can be tricky, so don’t skip the beet (or food coloring alternative) and be patient with the brining process – letting your tofu marinate for at least 24 hours will give you that authentic corned beef taste and appearance.

When cooking the vegetables, a common mistake is adding them all at once – instead, start with the potatoes and carrots, then add the cabbage later since it cooks much faster and can become mushy if overcooked.

For the best results, slice your tofu against the grain (just like real corned beef) and make sure to simmer rather than boil the ingredients, as aggressive boiling can cause the tofu to break apart and lose its texture.

What to Serve With Vegan Corned Beef?

This plant-based take on the Irish classic pairs wonderfully with traditional St. Patrick’s Day sides, just like its meat-based counterpart! While the recipe already includes cabbage, potatoes, and carrots, you might want to add some Irish soda bread on the side to soak up all the tasty broth. A simple mustard sauce or horseradish cream sauce (made with vegan sour cream) makes a perfect condiment for drizzling over top. For extra veggies, try adding some roasted Brussels sprouts or a simple green salad dressed with apple cider vinaigrette to round out the meal.

Storage Instructions

Keep Fresh: Your vegan corned beef will stay good in the fridge for up to 5 days when stored in an airtight container. The flavors actually get better after a day or two as the spices continue to meld together. Keep the vegetables separate from the tofu ‘beef’ to maintain their texture.

Freeze: The tofu ‘beef’ portion freezes really well for up to 3 months in a freezer-safe container. I recommend freezing it separately from the vegetables, as they tend to get mushy when frozen. Just remember to squeeze out any extra liquid before freezing to prevent ice crystals from forming.

Prepare Ahead: This dish is perfect for meal prep! You can marinate the tofu in the spice mixture for up to 24 hours before cooking – this actually helps develop a deeper flavor. The vegetables can be chopped and stored in the fridge a day ahead, making dinner assembly super quick.

Preparation Time	20-30 minutes
Cooking Time	100-110 minutes
Total Time	120-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 20-25 g
• Carbohydrates: 90-100 g

Ingredients

For the brine:

• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 5 cups water
• 1 bay leaf
• 1 tsp pickling spice
• 1 tbsp salt (such as Diamond Crystal kosher salt)
• 1 small beet (for color)

For the vegan corned beef:

• Two 14 oz packages extra-firm tofu (pressed and sliced into 1/2-inch slabs)

For the vegetables:

• 3-4 medium carrots (peeled and cut into 1-inch pieces)
• 1 cup water
• 4-6 small potatoes (peeled and quartered)
• 1 small head of cabbage (quartered)

Step 1: Prepare the Flavored Brine

To create your flavored brine, add water, salt, pickling spice, mustard seeds, coriander seeds, a bay leaf, and a beet to a medium-sized pot.

Bring the mixture to a boil and let it simmer for about 10 minutes to allow the spices to release their flavors into the brine.

Step 2: Infuse the Brine with Tofu

After the brine has simmered, add thinly sliced tofu (or another meat alternative), cut about 1/4 inch thick, into the pot.

Allow the tofu to simmer in the brine for about 5 minutes before turning off the heat.

Let the tofu sit in the brine for about 30 minutes, or cover it and place it in the fridge until you’re ready to bake.

Step 3: Bake the Tofu

Preheat your oven to 375°F (190°C).

Place the tofu slices on an oiled cookie sheet and bake them at 375°F (190°C) for about 1 hour, or until they start to get crispy around the edges.

The exact cooking time may vary based on the moisture level and thickness of the tofu or your chosen vegan “meat.”

Step 4: Prepare and Cook the Vegetables

While the tofu is baking, wash and cut your desired vegetables—such as potatoes, carrots, and cabbage—into large pieces.

Once the tofu has been removed from the brine, add these vegetables, plus an additional cup of water, back into the pot.

Cover with a lid and simmer for about 30 minutes until the potatoes are soft in the middle.

Step 5: Serve and Enjoy

Remove the vegetables from the cooking water and serve them alongside the baked vegan corned beef.

This dish pairs well with cabbage and potatoes, mashed potatoes, or can be used as sandwich “meat” to make a vegan Reuben.

Enjoy your flavorful, plant-based meal!