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Quick Vegan Tofu Deli Meat Recipe

Apr 23, 2025

Homemade Vegan Tofu Deli Meat - Ellie Likes Cooking

Introduction

  • Recipe Focus: Homemade vegan deli meat using tofu, vegetable broth, and basic seasonings.
  • Publication Date: November 13, 2024 with an update on February 26, 2025.

Why We Love This Recipe

  • Ease of Preparation: Requires just simmering tofu in a seasoned broth, no kneading or steaming.
  • Simple Ingredients: Only 4 basic ingredients needed, including water.
  • Versatility: Suitable for sandwiches, wraps, avocado toast, and salads.
  • High Protein: 12 grams of plant-based protein per serving.

Key Ingredients

  • Extra Firm Tofu: Can use super firm for more protein and a firmer texture.
  • Water + Vegetable Bouillon: Bouillon is key for flavor; using water and bouillon for a concentrated broth is recommended.
  • Thyme/Spices: Recommended for a savory flavor. Optional spices can be added for different flavor profiles.

Cooking Tips

  • Simmer Gently: Avoid boiling to prevent tofu from breaking.
  • Cook Until Liquid is Mostly Gone: Drain excess liquid to avoid soggy sandwiches.
  • Flavor Adjustments: Keep it simple with bouillon and thyme or add more spices if desired.

FAQ

  • Usage: Ideal for sandwiches and wraps with sauces or spreads.
  • Gluten-Free: Made from tofu, not seitan, making it gluten-free.
  • Storage: Lasts about 5 days in the fridge in an airtight container.

Recipe Instructions

  1. Ingredients:

    • 1 lb extra firm tofu, thinly sliced
    • 250 ml warm water
    • 2 tsp vegetable bouillon or 1-2 bouillon cubes
    • 2 tsp dried thyme
    • Optional seasonings include nutritional yeast, paprika, garlic powder, onion powder, bay leaf, nutmeg, pepper.
  2. Steps:

    • Dissolve bouillon and seasonings in warm water in a pot.
    • Add tofu, heat on medium low, and simmer until most liquid is gone (about 20-30 minutes).
    • Taste and adjust seasoning with salt/pepper if desired.
    • Store in an airtight container for up to 5 days.

Nutrition Facts

  • Per Serving: 125 kcal, 6g fat, 1g sat fat, 5g carbs, 1g fiber, 12g protein, 360mg sodium.

Additional Notes

  • Inspiration: Recipe inspired by Plantifully Based.
  • Sodium Concerns: Use low sodium bouillon or adjust the amount used.

Conclusion

  • Reader Interaction: Encourages readers to comment and share their recreations on social media.

Related Recipes

  • Easy Vegan Pasta Salad
  • Vegan Zucchini Slice
  • Mung Bean Frittata
  • Inari Sushi
  • Vegan Tuna Mayo Onigiri
  • Tahini Kale Caesar Salad with Smoky Tempeh
  • Spiced Bean Salad

Author Information

  • Ellie: A food photographer and recipe developer focusing on easy, plant-based, and Japanese-inspired dishes.