Make a flavored brine by adding water, salt, pickling spice, mustard and coriander seeds, a bay leaf, and a beet to a medium-sized pot.
Boil the brine for about 10 minutes to get the spices to release flavor.
Add thinly sliced tofu (or another meat alternative). (Cut about 1/4 inch thick).
Simmer for about 5 minutes and then turn off heat and let it sit for about 30 minutes. (or cover and put in the fridge until you are ready to bake).
Preheat your oven to 375°F (190°C).
Bake the tofu on an oiled cookie sheet at 375°F (190°C) for about 1 hour until it starts to get crispy at the edges. (exact cooking time will vary depending on moisture level and thickness of tofu or vegan "meat").
Serve with cabbage and potatoes, mashed potatoes, or use as sandwich “meat” to make a vegan Ruben.
For a vegan corned beef and cabbage meal:
Wash and cut the desired vegetables into big pieces.
Add potatoes, carrots, and cabbage, plus and an additional cup of water to the brine once the tofu has been removed.
Simmer the vegetables covered with a lid for about 30 minutes until potatoes are soft in the middle.
Remove from the cooking water and serve with the baked vegan corned beef.
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Notes
Tips:
Allow the tofu or vegan "meat" to sit in the brine for at least 30 minutes.
Refrigerate the tofu and brine if you will not be baking it within about 30 minutes of it cooling down.
If you don't want mustard or coriander seeds sticking to your tofu, you can put those in a tea ball.
If you don't have a tea ball, you can wrap the spices in a piece of cheesecloth and then tie it up with a cotton string.
Bake until slightly crispy on the outside and soft on the inside.
Bake time with vary slightly depending on how much brine drips onto the tofu when you are putting it on the cookie sheet.
Use a cookie sheet with edges to catch any drips.
If you have extra tofu corned beef, make it into a Reuben sandwich or add it to onions and potatoes for a vegan corned beef hash!