Corned Tofu

Frozen tofu absorbs marinade like a sponge and makes a firm and flavorful mock meat. Corned tofu
Yield 1 pound
Time 20 minutes hands on, plus tofu freezing, thawing, pressing, and marinating
  • medium saucepan
  • wooden spoon
  • large, shallow dish
  • 1 pound frozen tofu, thawed and pressed
  • 2 T olive oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 T shallot or onion, diced
  • 2 T pepper
  • 1 T fresh parsley, minced
  • 1½ t salt
  • 1 bay leaf
  • ½ c red wine vinegar
  • 1 c vegetable stock

While the tofu is pressing, heat the oil over medium heat. Add everything up to the bay leaf and sauté for 4-5 minutes, until the veggies are tender.

Add vinegar, bring to a boil, and simmer until the liquid reduces by a third, about 5 minutes. Stir in the stock and remove from heat.

Slice the tofu into four equal pieces and arrange in a single layer in the dish. Cover with marinade and let sit for at least an hour, or refrigerate overnight.

Remove from marinade and sauté (3-4 minutes per side) or grill (5 minutes per side). Or you can bake it in the marinade for 20 minutes at 350.

Notes Serving suggestions

  • Corned tofu hash
  • Vegan reuben sandwich
  • With rice or quinoa, drizzled with the marinade

"Corned" comes from the term "corns of salt," meaning large rock salt.

VeganAdapted from The Veganopolis Cookbookread my review.

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Corned tofu