Corned Tofu for a Not-a-Reuben Sandwich
It’s been a long, long time since I’ve had corned beef, and I’m sure that this corned tofu isn’t the same, texture-wise. But it’s freaking delicious in this not-a-Reuben sandwich.
Servings 4
Ingredients
For the Corned Tofu
- 2 cups water
- 3 tablespoons salt
- 2 tablespoons brown sugar
- pinch of ground cinnamon
- ¼ teaspoon mustard seeds
- ¼ teaspoon black pepper
- pinch of cloves
- dash of allspice
- 1 bay leaf
- dash of ground ginger
- 1 block extra firm tofu pressed, then cut into 16 cutlets
For the Sandwich
- 8 pieces good rye or pumpernickel bread or that swirly one that’s half and half
- 4 tablespoons vegan mayo divided
- ½ cup vegan kimchi Look out for fish sauce in the ingredients.
- 1 Haas avocado sliced
Instructions
Make the Corned Tofu
- Add all of the ingredients except for the tofu to a small saucepan. Bring to a boil and simmer for a few minutes, until the salt and sugar are all dissolved. Set aside, and let the brine come to room temperature.
- Arrange the tofu in a shallow dish, and pour the brine over it. Leave the tofu to marinate for at least 30 minutes, but if you can wait an hour, even better!
Make the Not-a-Reuben Sandwich
- Divide the mayo between your pieces of bread, and spread it on. Layer on the Corned Tofu, then the kimchi, then the avocado.
- You can serve the sandwich cold or warm it up in a sandwich press. I don’t have a sandwich press, so I went with cold.
Nutrition
Calories: 375kcal