Vegan Tofu Salami
Servings:5 servings
This tofu salami is a quick, boldly flavored vegan option that's perfect for piling on sandwiches, salads, pizza, and more.
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
Ketchup sub: 1 tablespoon tomato paste plus ½ teaspoon each maple syrup and apple cider vinegar may be used instead of ketchup.
Store leftover tofu salami in the refrigerator for up to 5 days. Can also be frozen.
Nutrition
Calories: 110kcal | Carbohydrates: 5g | Protein: 10g | Fat: 7g | Cholesterol: 0mg | Fiber: 0.5g
