Easy Tofu Deli Meat
If you got about 20 minutes and a few pantry staples, you can whip up these delicious and savory Tofu Deli Meat Slices!
I made a Deli Style Tofu not too long ago where you basically infuse flavor by reducing the tofu in a flavorful broth. And while I do love that recipe, I wanted to see if I could just grill tofu with some seasonings instead.
And well, it’s so simple and obvious, but yes, you can! I love this recipe because you can really tailor it to your tastes and make it different each time. In fact this is less a recipe blog and more a technique post. But I was so stoked on the results I had to share!
It’s also great for meal prepping as you can make a big batch and save it in the fridge for a quick sandwich later!
What’s the best tofu for Tofu deli Meat?
I highly recommend Super Firm Tofu as it’s vacuum packed and doesn’t require pressing. You can start slicing it right out of the package!
Otherwise, you can use Extra Firm tofu and press it for at least 30 minutes.
ingredients for Tofu Deli Meat
Besides the tofu, we really just need some oil and a few seasonings.
- Olive Oil – or any cooking oil you like!
- Seasonings – This can be anything! But I like using Salt, Pepper, Garlic and Onion Powder, Dried Basil and Oregano. But you could totally do some Smoked Paprika, Cayenne, literally anything! Maybe some Shawarma Seasoning for a quick Shawarma Sandwich! I’ll have to try that soon!
how to make Tofu Deli Meat
This couldn’t be easier! First slice your tofu as thin as you’d like. You can use a sharp knife, but I prefer a mandoline slicer!
Drizzle some olive oil into a 12″ non-stick skillet over medium – medium high heat. Preheat the oil for a minute or so, and then add some of the tofu slices. I was able to do 4 at a time, but just make sure you don’t crowd the pan.
Using a spatula lightly move the tofu slices around to coat them in oil. Sprinkle on seasoning to taste. I like using Salt, Pepper, Garlic and Onion Powder, Dried Basil and Dried Oregano, maybe Smoked Paprika! Literally whatever seasoning you like. Just give the tofu slices a nice coating of it.
After about a minute, carefully flip the slices over and season the other side. Cook for another minute and flip the slices again.
Once they are cooked how you like, remove them from the pan and let them rest on a plate or wire rack lined baking sheet.
Stack it on sandwiches and enjoy!
storage
Store any leftovers in the fridge and enjoy within 3 – 4 days.
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Tofu Deli Meat
Equipment
Ingredients
- 16 oz. Super Firm Tofu (Vacuum Packed)
Seasonings
- Olive Oil
- Lemon Juice (or Vinegar)
- Garlic Powder (to taste)
- Onion Powder (to taste)
- Dried Oregano (to taste)
- Dried Basil (to taste)
- Salt & Pepper (to taste)
Other Seasoning Options
- Smoked Paprika
- Ground Sage
- Dried Rosemary
- Dried Thyme
Instructions
- First slice your tofu as thin as you'd like. You can use a sharp knife, but I prefer a mandoline slicer!If using a mandoline, I like to flip over or turn the tofu 180 degrees after every slice. Sometimes the corner of the block will start to break or crumble off if you put too much pressure on it. So changing that up will help it retain it's shape.
- Drizzle some olive oil,into a 12" non-stick skillet over medium – medium high heat. Preheat the oil for a minute or so, and then add some of the tofu slices. I was able to do 4 at a time, but just make sure you don't crowd the pan.
- Using a spatula lightly move the tofu slices around to coat them in oil. Sprinkle on any seasoning you like to taste. I like using Salt, Pepper, Garlic and Onion Powder, Dried Basil and Dried Oregano, maybe Smoked Paprika! Literally whatever seasoning you like. Just give the tofu slices a nice coating of it.
- After about a minute, carefully flip the slices over and season the other side. Cook for another minute and flip the slices again. For me, they were usually done at this point, but if you'd like to brown them more, or get some crispy edges, feel free to cook them longer. Just season and cook them to your preference! Be mindful not to burn the dried seasonings to avoid a bitter taste too!Finish off with a squeeze of lemon juice for a little zip!
- Once they are cooked how you like, remove them from the pan and let them rest on a plate or wire rack lined baking sheet.
- Repeat with the rest of the slices until they are all cooked. If you notice that there’s a bit of dried herbs in the pan, you can carefully wipe them out with a paper towel to avoid burning them.
- Use right away in a sandwich or store for later in an airtight container in the fridge for 3 – 4 days.
So happy to find this quick and easy option!
Glad you dug it, thank you!