Tofu Deli Meat (Peeled Tofu Technique)

This homemade Tofu Deli Meat is deliciously chewy, delightfully crispy, subtly smoky, and perfectly salty. It's easy to make with just 5 ingredients, and it's also oil-free and has a gluten-free option! The key is to slice the tofu super thin using a potato peeler, then season and bake. This technique results in a texture so satisfyingly meaty and chewy, that even tofu haters will love it!

During the launch of my new cooking course, Seitan School, many people wanted to join but said they couldn't because they're gluten-free. So, I decided to make a gluten-free deli meat option just for them (and for you too). This Tofu Deli Meat is easy to make, can be made entirely gluten-free (just swap soy sauce for tamari). It is so tasty that I couldn't stop eating it straight from the pan! It's giving me bacon-y flavor vibes. Get more tofu recipes in my 80+ tofu recipe guide.

Making your own vegan lunch meat is way more budget-friendly than buying the store-bought vegan deli slices, and way less packaging too! It's also great for making ahead of time (I think it tastes even better after it rests in the fridge overnight), making it ideal for meal prep. Make a batch (or a double batch) on the weekend and then have delicious tofu all week long. Of course, you can use it in a sandwich or a wrap, but I also love it on a grain bowl, on top of pasta, to elevate a salad, or anywhere you like!

How to Make Tofu Deli Meat:

Preheat your oven to 425℉ (220℃). Lightly grease a baking sheet or line it with parchment paper.
Use a potato peeler to shave the tofu into thin strips. Many strips will break, and that is ok, this will provide a variety of textures. You can turn the tofu block as needed to peel strips from each side of the block. Once the tofu block is too small to use the peeler on or it begins to crumble, use a sharp knife to cut the remaining tofu into very thin strips, and break the smaller pieces into crumbles.

Spread the tofu out evenly across the prepared baking sheet.

Mix the marinade ingredients in a measuring glass or small bowl. Drizzle the mixture evenly over the tofu slices and use a spatula to gently flip the tofu so that it gets coated in the marinade.

Bake the tofu in the preheated oven for about 20 minutes, stopping to flip twice during the cooking process so that it evenly browns. Remove it from the oven when the edges of the tofu turn dark brown or just begin to burn.
Enjoy hot or cold. Use in a sandwich as a deli meat, on a grain bowl, on top of pasta, to elevate a salad, or really anywhere you like. Store the cooled tofu in an air-tight container in the fridge for up to 5 days, I find it gets even better the next day.

This Tofu Deli Meat Recipe is...

• delicious, meaty, chewy, smoky, and salty
• easy to make
• oil-free and gluten-free option

Make a complete sandwich with:

The Best Vegan Sandwich Bread
Homemade Vegan Bagels
Or The Best Vegan Pretzel Buns
And layer with your favorite toppings such as tomato slices, lettuce, sliced bell peppers, vegan mayo, mustard, and pickled onions!

If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.

4.86 from 42 votes

(click stars to vote)

Tofu Deli Meat (peeled tofu technique)

This homemade Tofu Deli Meat is chewy, crispy, smoky, and salty. It's easy to make with just 5 ingredients, and it's also oil-free and has a gluten-free option! Even tofu haters will love it!

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4

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Ingredients

 

½1x2x

• ▢ 1 block (350 g/ 12.3oz) extra-firm tofu, drained (no need to press it)
• ▢ 3 tablespoons soy sauce, (gluten-free if preferred)
• ▢ 1 tablespoon maple syrup, (or sub agave or preferred sweetener)
• ▢ 1 teaspoon smoked paprika
• ▢ ½ teaspoon garlic powder

US Customary - Metric

Instructions

 

OnOff

• Preheat your oven to 425℉ (220℃). Lightly grease a baking sheet or line it with parchment paper.
• Use a potato peeler to shave the tofu into thin strips. Many strips will break, and that is ok, this will provide a variety of textures. You can turn the tofu block as needed to peel strips from each side of the block. Once the tofu block is too small to use the peeler on or it begins to crumble, use a sharp knife to cut the remaining tofu into very thin strips, and break the smaller pieces into crumbles.
  
• Spread the tofu out evenly across the prepared baking sheet.
  
• Mix the marinade ingredients in a measuring glass or bowl. Drizzle evenly over the tofu and use a spatula to gently flip the tofu so that it gets coated in the marinade.
  
• Bake the tofu in the preheated oven for about 20 minutes, stopping to flip twice during the cooking process so that it evenly browns. Remove it from the oven when the edges of the tofu turn dark brown or just begin to burn.

  Enjoy hot or cold. Use in a sandwich as a deli meat, on a grain bowl, on top of pasta, to elevate a salad, or really anywhere you like. Store the cooled tofu in an air-tight container in the fridge for up to 5 days, I find it gets even better the next day.
  

Nutrition

Serving: 1 serving (recipe makes 4 servings) | Calories: 154kcal | Carbohydrates: 8g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 760mg | Potassium: 206mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 0.01mg | Calcium: 85mg | Iron: 2mg

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Author: Sam Turnbull

Cuisine: American

Course: Main Course

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