Vegan Corned Beef Sandwich Recipe

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2 cups water
1 ½ teaspoon salt
1 tablespoon brown sugar
1 tablespoon smoked paprika or 1 tablespoon chili powder + 1 teaspoon liquid smoke
2 teaspoons mustard seeds
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon ground ginger
⅛ teaspoon allspice
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves
2 bay leaves
1 block extra firm tofu pressed, then cut into 16 very thin rectangles

8 slices good rye or pumpernickel bread or that swirly one that’s half rye and half pumpernickel
4 tablespoons vegan mayo divided
½ cup vegan kimchi Look out for fish sauce and shrimp paste in the ingredients. You can also use sauerkraut, if you prefer.
1 Haas avocado sliced

Get Recipe Ingredients

Combine all of the brine ingredients in a saucepan. Bring to a rolling boil, then reduce the heat and simmer, covered, for about 10 minutes.
Arrange the tofu in a shallow dish, and pour the hot brine over it. Leave the tofu to marinate for at least 30 minutes, but if you can wait an hour, even better!
Bake at 350° F for 25-35 minutes on a baking sheet lined with parchment paper, until it reaches your preferred texture.

Divide the mayo between your pieces of bread, and spread it on. Layer on the corned tofu, the kimchi, and the avocado. You can serve the sandwich cold or warm it up in a sandwich press.

If you don't want to use tofu for the meat, use an equivalent amount of sliced seitan. Instead of baking, pan fry until crispy on the edges.

Servings

Prep Time 10

Cook Time 35

Marinate Time 30

Total Time 1 15

Course Main Course

Cuisine Vegan

Keyword corned tofu, vegan corned beef