Friday, March 25, 2016

Corned Tofu & Cabbage

Portland, OR

Classic seasoning for traditional corned beef and cabbage transforms this tofu into a simple and delicious Irish dish! Or... do what I did, and make your own Vegan Reuben Sandwich! Loaded on rye bread with some Tahini Thousand Island Dressing (recipe below).

Corned Tofu & Cabbage
gluten free, vegan, kid friendly

1 head of cabbage (or ½ a green, ½ a red), chopped
1 onion, chopped
1 12oz package of tofu, drained, cut into filets, patted dry
2 Tbsp olive oil
1 tsp onion powder
1 tsp ground coriander
½ tsp ground allspice
3 Tbsp soy sauce
1/2 cup pickle juice
1/2 cup water
1 tsp apple cider vinegar
2 Tbsp course brown mustard

In a bowl, mix together the onion powder, coriander, allspice, soy sauce, pickle juice, water, vinegar, and mustard. Mix well.  Marinate your tofu in this mixture for a few minutes.  Remove tofu and set the marinade aside.

In a pan over med heat, heat up the olive oil.  Lay the tofu filets flat on the surface of the pan and cook until each side gets golden brown.

In a pot over medium heat, pour the leftover marinade in with the onion and cabbage.  Cook until the cabbage softens, about 10 minutes.

Toss cabbage and onion with the tofu.  Serve hot

For a Reuben Sandwich, pile high on toasted rye bread with Tahini Thousand Island!

Tahini Thousand Island 
dressing, dip, gluten free, Kid Friendly, oil free, vegan

1/4 cup tahini
1/4 cup ketchup
1/4 cup chopped pickles
1/8 cup pickle juice

Stir to combine, slowly adding the pickle juice, until you reach desired consistency.  Store in the fridge in an airtight container.