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Tofu corned beef with cabbage and carrots on a plate

Easy Vegan Corned Beef and Cabbage

This classic Irish-American dish is typically made with beef marinated in a brine, hence the term "corned" but we made it healthy and vegan by using tofu instead! Enjoy this recipe for St. Patrick's Day, any holiday meal, or when you want something comforting and full of flavor!
Course Main Course
Cuisine Irish
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 249kcal
Author Rachel


  • Blender
  • Stovetop


  • 32 oz extra firm tofu
  • 1 head cabbage
  • 3 large carrots


  • 1 small beet peeled
  • 5 cup vegetable broth divided
  • 2 tablespoon pickling spice
  • 1 tablespoon coconut sugar
  • 1 teaspoon salt to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper to taste
  • 2 teaspoon dijon mustard


  • Grind the pickling spice in a spice grinder or coffee grinder. Don’t have one? Use a mortar and pestle or place in a sealed plastic bag and crush with a rolling pin or other hard object.
  • Drain the tofu and press out excess liquid by wrapping the blocks of tofu with clean towels/paper towels and place a plate or cutting board on top with additional heavy objects to press the liquid out.
  • Meanwhile make the brine. Blend the beet with 1 cup of broth in a blender. Add the blended beet along with the rest of the brine ingredients and the remainder of the broth to a large pan. Stir well to combine. Boil brine for about 10 minutes to allow spices to release flavor.
  • Slice the tofu into ¼th inch thick slices. Add the sliced tofu to the brine and allow to simmer for 20 minutes, covered. This allows the tofu to absorb the flavor. For stronger flavor, after cooking allow the tofu to sit covered in the brine for an additional 30 minutes. Preheat oven to 400°F (205°C).
  • Bake the tofu on a lined baking sheet for 35-40 minutes to crisp up the edges. Meanwhile, peel the carrots and chop into 1-inch long pieces. Remove outer leaves from cabbage and slice into wedges. Add both to pot with leftover brine, adding additional water or broth as needed, cover, and boil for 20 minutes.
  • Serve the tofu corned "beef" with the braised cabbage and carrots on the side.


Pickling spice can be found in the spice section of most supermarkets. It can also be found online or can be made by combining mustard seed, allspice, coriander seeds, cloves, ginger, red pepper flakes, a bay leaf and cinnamon. Look online for specific ratios.
If you don't have a way to grind the pickling spice you can also add the spice to a tea infuser ball so that they don't stick to the tofu but still add flavor to the brine.
Have leftovers? Store tofu and vegetables separately in airtight containers in the refrigerator for up to 5 days.


Calories: 249kcal | Carbohydrates: 34g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Sodium: 2029mg | Potassium: 1016mg | Fiber: 9g | Sugar: 18g | Vitamin A: 9895IU | Vitamin C: 88mg | Calcium: 205mg | Iron: 4mg