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.
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.
(click stars to vote)
Tofu Deli Meat (peeled tofu technique)
Servings:
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Ingredients
- 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
Instructions
- 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
More Vegan Recipes You Might Like:
Polly says
Wow, this is a game changer. I never write reviews but this recipe has moved me enough to say please try it. If you are a non-meat eater who enjoys 'fake meat' but are trying to avoid UPFs this is a must try. 20 minutes in the oven seems like a long time but trust me, follow the recipe to the letter and you will not be disappointed. I recommend letting it cool and chill in the fridge for a few hours before enjoying in a sandwich. Thank you so much for this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Polly, I'm so happy you enjoyed the recipe! Homemade is always better isn't it 😉
Myli says
My potato peeler was slicing way too thin, so I just used a knife and the recipe as a base - delicious! Made this for our Fall Feast Celebration and this tofu stole the show! With some thyme, rosemary, and ginger, this is better than tofurkey!
Sam Turnbull @ It Doesn't Taste Like Chicken says
wonderful! So happy you loved it Myli!
Karen says
I did not have an appropriate cutter for this so I just savagely started cutting away at tofu and flavored it as the recipe stated. Even without the recommended tools, this was delicious. I accidentally on purpose ate the entire thing. 🙂
Jess @ It Doesn't Taste Like Chicken says
Haha, that's amazing! We're happy you liked it so much. 🙂
Yulca says
We have been eating tofu for years, but never this way. It's delicious, fast, easy, yummy from the fridge and can be batched for easy supply during busy days. A new family favorite, thanks, Sam!
Suzy says
Mine fell apart and I had to bake it a lot longer than 20 minutes. I think the parchment paper was part of the problem. After 30 minutes I slid the tofu off the paper and put it back into the oven. It finally crisped and darkened after another 20 minutes. It looks a mess. I guess it'll taste ok and I can use for tacos. Not sure I'd make it again 🙁
Henry says
I bet he here was an issue with the type of tofu you used. Its happened to me with other recipes too.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes it sounds like the tofu was too soft/wet. Be sure to use extra-firm or even super firm tofu for this recipe. Some brands of extra-firm tofu are not truly extra-firm so you could also try another brand. I hope that helps!
Amanda says
One of my favorites! Love these slices on sandwiches or just to snack on - the different textures are fantastic!
JLF says
I came across this in my FB feed. Perfect timing as I had a block of very firm organic/non GMO tofu in the fridge. I am in Australia and this is the only Tofu I use from Coles and it was absolutely perfect to peel. I cut it in half sideways so the peeler perfectly fit. As it got too small I did thin strips with he knife. I coated it with low sodium soy sauce, onion powder, paprika, fresh garlic and ginger and used some sesame oil.
I literally just got it out of the oven and did not even wait for it to cool before eating. It is delicious and will be perfect with so many meals! Tonight I will have it with a small amount of rice and loads of steamed green veggies. We have also made the Teriyaki marinade so many times as well and the Seitan recipe is the best I have come across.
You are very clever Sam! Thank you.
Jess @ It Doesn't Taste Like Chicken says
Woo! We are thrilled to hear you like it!
Andy says
I liked this a lot. No problems slicing tofu with an old potato peeler even tho it was barely wider than the piece of tofu. I was overly worried about trying to keep the slices intact while flipping to coat and cook, which meant some didn’t get coated as well, but as Sam says, it doesn’t matter what size the pieces are and variation adds texture.
Leslie says
This was such a pleasant surprise! I baked it a bit longer, but the texture and flavor are fantastic!! Will definitely be a lunch prep regular.