Corned Beef Sandwich (Vegan!)
Whether it’s for St. Patricks Day, or a special occasion, or just for the fun, this sandwich is definitely one that’s dressed to impress. Fully loaded and packed with so many plants you’d never guess that this sandwich is 100% vegan and actually good for you too. Growing up, my dad was ridiculously obsessed with making corned beef and potatoes for St. Patty’s Day - I think you can blame the New Yorker in him. Since my dad has since given up meat for heart health, I wanted to make this recipe for him so he could enjoy his seasonal favorite without the high blood pressure or food coma.
I love this recipe because I finally implemented the method of freezing the tofu and thawing it before marinating it and let me tell ya, it’s a total game changer. The texture of the tofu really becomes spongey and meaty and soaks up all the marinade and leaves it tasting almost too similar to corned beef. This extra step of freezing and thawing is much needed to take this sandwich to the next level. I like to press and freeze the tofu the night before so that I can wake up the next day and jump right into this recipe. It may be a labor of love, but trust me it’s sooo worth it.
This year when every one of your non-vegan friends are raving about their corned beef sandwiches and plates for St. Patty’s Day, you can join along in the festivities. Packed with plants and so much flavor, they may even want to try themselves! Hope you enjoy this recipe as much as I did, because it’s literally an experience overall for your tastebuds and pairs perfectly with a Guinness.
This recipe is:
dairy free
protein packed
a staple for St. Patty’s Day
a fully stacked sandwich
100% vegan
Have a safe and fun holiday and be sure to share your creations over on Instagram and tag me @chef_bai!
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Serves 3-4
The Goods:
For the tofu:
2 tofu packs, pressed and frozen
1/2 cup vegan Worcestershire sauce
1/4 cup tamari
2 tbsp avocado oil
1 tbsp paprika
3 tbsp agave
2 tsp granulated garlic
1 heaping tsp ground mustard
1 tsp black pepper
1 tsp onion powder
1 tbsp dried thyme
For the cole slaw:
3 cups small diced purple cabbage
4-5 mini sweet peppers, thinly sliced
1/3 cup vegan mayo
1 heaping tsp horseradish
1 large pickle spear, minced
1 tbsp pickle juice
1 tbsp Dijon mustard
1/2 tsp salt
For the sandwich:
rye bread, sliced
Vegan butter
Vegan Gouda cheese slices
Pickled red onions, optional
The Method:
This recipe takes some time to be prepared (about 2 days realistically due to freezing and thawing the tofu) so give yourself some extra time before you have to make it.
First step is getting the tofu ready. After you have pressed the two tofu blocks with a dry towel or tofu press, add them into an airtight container and freeze for 6+ hours or overnight. I like to do this the night before so it’s ready for the morning.
The next day, remove the tofu from freezer and let it thaw completely on the counter for about 1-2 hours. When it’s thawed, remove from the container and press again for about a minute inside a clean towel to get any excess water out. Carefully slice the thawed tofu into thin slices and lay them evenly onto a large sheet pan lined with parchment paper or silicone mat. Set aside.
Next step is to make the marinade. Add everything for the marinade into a large mason jar and mix with a spoon for 30 seconds until fully smooth. It will be strong and pungent, which is exactly what you need for the tofu to taste like corned beef.
Grab your sauce marinade and pour half the marinade over the tofu slices in the sheet pan. Use a pastry brush to brush all the marinade around to make sure all the tofu is coated. Flip over all the tofu slices and pour the rest of the marinade to coat the other side. Set aside for 20-30 minutes to let everything marinate. The longer you let it sit for, the more dark and flavorful the tofu will be!
Preheat the oven to 450* F. Bake the tofu at 450*F for 30-35 minutes or until they are crispy with browned edges. Remove from the oven and place another sheet pan on top to keep them warm. Also, be sure to keep the oven on and ready to go to toast the bread later on.
At any point while the you’re preparing the tofu, grab a large mixing bowl to make the coleslaw. Prep all the veggies for the slaw and toss them into the bowl along with the rest of the slaw ingredients. Stir with a spatula until fully mixed. Set aside, and let the slaw sit for 30-35 minutes on the counter to build that flavor.
When the tofu is baked and crispy, and the slaw is nice and juicy, it’s time to build the sandwiches. Turn the oven to the broil setting. For each sandwich, add 2 slices of bread onto a separate small sheet pan, then spread vegan butter on one side of each piece. Place the buttered sides face up and add 7-9 tofu slices to one half along with 2 slices of vegan cheese on top of the tofu. Broil both sides in the oven for 1-2 minutes to melt the cheese onto the tofu slices and to toast the bread. Keep an eye on it to make sure you don’t burn the cheese or the bread.
When the cheese has melted, remove from the oven and grab your serving plates. Place the two pieces on the plate. Remember corned beef sandwich are usually obnoxiously full so if this feels like a big sandwich, you’re doing it right. Top the tofu with a generous spoonful or two of cole slaw, optional to add pickled red onions, and then top off the sandwich with your other bread slice.
Cut in half if desired, and enjoy immediately while everything is still warm.
And just like that…. you have yourself the best vegan corned beef sandwich! Serve with chips, friends, and maybe even a Guinness!
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