Vegan Deli Meat
Vegan Deli Meat made with Tofu! Super savory, and perfect for stacking up on sandwiches, and it’s also Gluten Free!
Vegan Deli Meat is something I’ve made a few times on this page, but it’s usually with Seitan. Everytime I post a new one, I get a few folks asking if it can be made gluten free. Unfortunately, Seitan is basically all gluten, however this is just as good, but it’s gluten free, and easier to make!
It honestly is the best bang for your buck timewise! Ready in less than an hour, and you can make a batch of it, store in the fridge and quickly whip up a sandwich when ever you like!
Oh and it’s worth noting that I’ve seen a few variations on this, but the first time I saw it was by my friend Francesca at Plantifully Based!
What’s the best tofu for Vegan 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 Vegan Deli Meat
Besides the tofu, we really just need a few seasonings.
- Bouillon – I like using a Vegan Chicken Bouillon but you can also just use some Veggie Bouillon.
- Miso Paste – for more Umami!
- Garlic and Onion Powder
- Nutritional Yeast – for even more UMAMI!!
- Oil or Vegan Mayo – You could skip this, but it really tastes so much better with it! Fat carries flavor!
- Lemon Juice – Vinegar works too!
- Water
how to make Vegan 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!
Then whip up the marinade. Optional but recommended, blend it up for a smoother marinade.
Next, add the marinade to a pan along with the tofu slices. Simmer on medium low for 30 minutes or until the liquid is reduced. Let it cool and use right away or store for later.
Stack it on sandwiches and enjoy!
What is the texture of Tofu Deli Meat?
It’s worth noting that this is Tofu, and it’s not gonna be a replica of actual Deli Meat. It is more tender and less chewy than Seitan Deli Meat too. But I actually like that!
I did test out a few methods for this. I tried a version where I baked it and rehydrated it like my Tofu Cheesesteak but found that the texture wasn’t that much different than simply simmering it, which also takes less time.
So I opted for this method which works great for me, it’s relatively easy and quick, and it’s delicious!
storage
Store any leftovers in the fridge and enjoy within 3 – 5 days.
other recipes you’ll dig!
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Vegan Deli Meat
Equipment
Ingredients
- 16 oz. Super Firm Tofu (Vacuum Packed)
Marinade
- 2 tsp Vegan Chicken Bouillon (or Veggie Bouillon)
- 1 tsp Miso Paste
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 Tbsp Nutritional Yeast
- 2 Tbsp Oil (Neutral Flavored)
- 1 – 2 tsp Lemon Juice (or Vinegar)
- 1 cup Water
- Salt (to taste)
Optional Ingredients
- 1/2 – 1 tsp Smoked Paprika or Liquid Smoke (for Smokey Flavor)
- 1/2 – 1 tsp Dried Thyme
- 1/2 – 1 tsp Dried Rosemary
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.
- Then whip up the marinade by whisking all the ingredients. Optional but recommended, blend it up for a smoother marinade. Otherwise the seasonings may clump a bit while simmering, but it's honestly not a big deal either way!
- Taste and adjust for seasoning. You can add anything you like! Smoked Paprika or Liquid Smoke for a smokey flavor, thyme or rosemary for a more herbal note!
- Next, add the marinade to a 12 or 10" skillet, along with the tofu slices. You can nestle the slices so they all fit under the marinade. It's okay if the top layer isn't 100% submerged.
- Bring to a simmer, then continue to simmer on medium low for 30 minutes or until the liquid is reduced. Make sure you don't boil the tofu as it may break it up into smaller pieces and ruin the texture.
- Once liquid is reduced, let it cool. You can enjoy right away or store for later. Then stack it on sandwiches and enjoy!
- You can also pan fry the slices at this point to for a hot sandwich, it's pretty good!!
Super delicious and easy to make. I seared the leftovers in a pan with some oil and that really took it over the top!
Excellent! Yeah I wanna make a vegan turkey melt with it! Thank you!
I was blown away by this recipe, already when I made the marinade it was soooo good. I usually use recipes as inspiration and I eyeballed the ingredients and added some stuff but this was DELICIOUS. The tofu slices are heavenly, what a find, thank you so much! Gonna be making these regularly now
Oh that makes my day to hear! Glad you dug it!! Thanks!
This rocked. I can’t wait to try it with other flavor profiles and make corned beef or pastrami
Good idea, glad you liked it!
Never had deli meat before but I made this and loved finally having a “real” sandwich. My husband who used to work at a deli liked it too and said the flavor was spot on. I added the optional ingredients too- liquid smoke really takes it up a notch.
Awesome, love to hear that he gave it a thumbs up too, thank you!
This is the second one of your recipes I’m rating today, so glad I found your site. I’m not strictly vegetarian, but we’ve got colon cancer in my immediate family and deli meat is a BIG risk factor so I gave it up. But I’ve been missing my beloved smoked turkey sandwiches. This was really good, and it would be easy to adjust for different flavors. I made it once in a skillet and once in the oven, since I had it on to make the bacon recipe. The ones done in the oven have a little firmer texture, and I was able to sprinkle with some extra seasoning after flipping the pieces. Both were really tasty, and now I can enjoy a protein packed sandwich again.
Awesome, so glad these are helping you out, and those all sound like good moves to me!
I was so impressed how much this tasted like smoked turkey/chicken slices! The rosemary and smoked paprika are really excellent in there.
I found that 2 teaspoons of bouillon was a bit salty for me, so next time I’ll try just one. I tend to prefer less salt so that’s probably a personal preference more than an issue with the recipe. The texture REALLY impressed me, perfectly moist with none of the dryness that deli meat often has. When I made a sandwich with this I needed way less vegenaise than I thought I would. This will definitely be in regular rotation for me.
Oh so glad to hear that, these are some of my favorites, hope you enjoy it ever more with the adjustments!
Easy and so delicious! The tofu is the perfect texture and so flavorful. Thank you so much for this recipe. I won’t be buying lunchmeat anytime soon!
Happy to hear this, thank you!!
LOVE 10/10 great as a cold cut or on a toasted sammy and easy peasy too! I subbed soy sauce for miso paste and it still came out “chefs kiss” thanks burgerdude!
Excellent!! Happy to hear it worked out, so glad you liked it!
Really loved this! I made sandwiches with Dijon mustard and dill pickles on white bread and it was perfection. It was much easier than making some seitan deli meat. The only problem I had was that as I was cutting my super firm tofu it started breaking. I’ll try with another brand of tofu.
So glad you liked it! You can try slicing them a little thicker if that helps, I really like the Trader Joe’s brand of super firm!
I wasn’t expecting this tofu to be as good as it turned out! It’s delicious! I love sandwiches and this tofu makes a perfect filling. I can’t wait for my sandwich tomorrow! This recipe is going into the regular rotation for sure. Thanks so much!
Excellent, always happy to hear when something becomes a regular! Thank you!
DO NOT throw out the thickened sauce/fond on the bottom of the pan after you have simmered the tofu. You can add soy milk to deglaze the pan, and then use a drop of mustard to emulsify the sauce. The sauce tastes good with any food you have!
And of course, you can add Nooch to thicken the sauce, if needed.
Good point!! Thanks!
long time youtube watcher. first time recipe trier.
this is SO good. i always teeter totter between being plant based/vegan and eating meat (like 80/20) and this recipe will get me one step closer to finally making the switch. thank you! i can’t wait to try more of your recipes out
So happy to hear this can help you go plant-based! You can do it! Thank you!!
You know how so many recipe developers say a recipe will change your life? But they actually do not. For me this is something which is actually life changing. I am basically going through kilos of tofu now, because I can’t stop eating.
I use whatever vegan bouillon I have on hand (not in USA). I have also added tom yum paste and lemongrass to the bouillon for an Asian taste.
I have also definitely boiled the tofu and it does not break. I often leave extra stock in and eat the tofu with rice (like a Ochazuke/Gukbap) or noodles soup. More a rice/noodle person than a sandwich one and this works so incredibly well.
Thank you for this incredible recipe.