I was really in the mood for a reuben sandwich tonight, but after an afternoon snowshoeing on the lake with the family there was not enough time to make seitan. So I adapted the method from the tofu pancetta to make a corned beef-esque tofu. The result was very good. The texture was a bit different, of course, but the flavours were all there. This is a good option for those who shun fake meat. INGREDIENTS
Corned Beef-esque Tofu
- 1 cup water
- 4 tsp seasoned salt
- 4 tsp smoked paprika
- 5 whole cloves
- 1 tsp allspice
- 2 tsp dried mustard
- 5 dried juniper berries, lightly crushed
- 1 cup water
- 4 tsp seasoned salt
- 4 tsp smoked paprika
- 5 whole cloves
- 1 tsp allspice
- 2 tsp dried mustard
- 5 dried juniper berries, lightly crushed
- 1 pkg extra firm tofu, thinly sliced, and dabbed dry
- oil
METHOD
1. Heat water and spices to boiling and simmer for 5 mins.
2. Meanwhile heat slices of tofu in two frying pans over medium heat. When they begin to sizzle, strain (though a fine mesh sieve) half of the spice mixture into each pan.
3. Bring liquid to bubbling, and simmer until reduced. When reduced, add a few splashes of oil and fry until crispy on each side.
4. Assemble sandwiches as per this recipe.
Here is the amazing view on the lake today. 
