This tofu salami is quick and easy to make and packs big, bold flavors. Thinly sliced tofu is coated in a salami-inspired paste and baked until perfectly chewy. Ready in 30 minutes, it's great for sandwiches, salads, and snacking on straight off the baking sheet.
I came up with this tofu salami while working on my Antipasto Bean Salad recipe. I wanted a savory, meaty addition but didn't feel like making seitan salami. Since tofu is the queen of quick, it was an easy choice.
As soon as I pulled the first batch from the oven, I knew it deserved its own recipe. Thin slices of tofu are coated in a smoky, savory, salami-inspired paste, then baked until chewy around the edges and packed with flavor.
It's delicious piled high in sandwiches, chopped into salads and pasta dishes, or added to snack boards.
And don't be afraid to experiment! You can adjust the flavors and the cut of the tofu to suit your needs. For example...
For more of a deli meat vibe, use a vegetable peeler to create even thinner slices, and adjust the consistency of the seasoning mixture so it easily coats the tofu.
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What You'll Need
Tofu - I used pressed extra-firm tofu (yep, it needs to be pressed). Super firm also works. The tofu dries out slightly in the oven, creating the perfect texture.
Dry Seasonings and Spices - The ingredient list might look long, but don't worry, it's 95% spices and seasonings! Italian seasoning adds subtle herb flavor and savoriness, while dried mushroom powder contributes a unique umami flavor. You'll also need onion powder, garlic powder, smoked paprika, salt and pepper.
Wet Ingredients For the Marinade - Soy sauce lends umami and saltiness. Ketchup and maple syrup give it some tang and sweetness.
How to Make Tofu Salami
Here's the gist, just to show you how easy this is to make. Scroll down for the full recipe.
Make the marinade and slice the tofu.
Whisk together the marinade in a bowl, and thinly slice the tofu into planks between ⅛- to ¼-inch thick.
Coat the tofu.
Prepare to get your hands dirty. Rub both sides of each piece of tofu with the flavorful paste, and arrange them in a single layer on a baking sheet.
Tip: A silicone baking mat works best here. Parchment is also fine, or you can simply place the tofu directly on a non-stick baking sheet.
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Bake.
Bake the first side for about 18 minutes (the paste mixture should look mostly dry). Flip the tofu, and bake for another 5-8 minutes or until the edges are as golden brown and chewy as you like.
Ways to Use Tofu Salami
- Slice or chop tofu salami and add it to salads and grain bowls.
- Fold it into pasta salad, and definitely make my antipasto-inspired dense bean salad!
- Pile it high in sandwiches and wraps.
- Cut tofu salami into bite-size pieces for antipasto platters and as a pizza topping!
Helpful Tips
- Use extra-firm or super-firm tofu. Extra-firm should be pressed first; super-firm doesn't need to be pressed. These types of tofu hold together best and bake up with the chewiest texture.
- Slice evenly. Thin, uniform slices ensure the tofu bakes evenly. Aim for just over ⅛-inch thick. Too thin and the tofu will crumble. Too thick and it won't firm up in the oven or be as flavorful.
- Spread the seasoning all the way to the edges. Every bite should be packed with flavor, so don't skimp on the corners!
- Customize the texture. For a thinner, deli-style tofu, use a vegetable peeler to shave long, thin slices. Also add a splash of water or broth to the seasoning mixture so it coats the tofu more easily. For a heartier bite, stick with knife-cut slices.
- The flavor gets even better. Like many marinated foods, the flavors continue to develop as the tofu cools and after a night in the refrigerator.
- Double the batch. It disappears quickly, and leftovers are fantastic in sandwiches, wraps, salads, pizzas, and pasta.
I hope you love how flavorful and easy this tofu salami is. If you make the recipe, comment below to let us know how you served it!
Recipe
Vegan Tofu Salami
Ingredients
- 1 (14 oz) block extra-firm tofu, pressed - or super firm tofu
- 2 tablespoons soy sauce - or tamari for gluten free
- 2 tablespoons ketchup - see Notes for sub
- 1 tablespoon oil - can omit for oil-free
- 1 tablespoon maple syrup
- 1 tablespoon shiitake mushroom powder - or similar
- 1½ teaspoons garlic powder
- 1¼ teaspoons onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon liquid smoke
Instructions
- Preheat the oven to 385°F (195°C), and line a large baking sheet with a silicone mat or parchment paper.
- In a medium bowl, combine all of the marinade ingredients (soy sauce - liquid smoke), and whisk until smooth. The consistency will be thick like a paste.
- Thinly slice the tofu into rectangles between ⅛- and ¼-inch thick. You should get about 25 pieces from a standard block of tofu. Gently pat dry, then coat both sides of the tofu with the flavorful paste. Arrange tofu in a single layer on the baking sheet.
- Bake for 18 minutes or until the tops looks somewhat dry. Flip each piece of tofu, and bake for another 5-8 minutes or until lightly browned and chewy at the edges. You may need to adjust the cook time depending on the thickness of the slices.
- Let cool on the baking sheet for a few minutes before serving, or cool completely before storing in the refrigerator. May be reheated or served cold.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
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