Vegan Corned Beef with Tofu

Preparation

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.

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