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.