Tofu is sliced thin, marinated and baked to make the perfect tofu deli sandwich. Top the sandwich with your favourite veggies and spreads and you have the perfect lunch!
A note on some of the ingredients:
Extra firm tofu: I prefer extra firm tofu for this recipe as it is easier to slice. I like to press the tofu ahead of time to remove even more water. This way the tofu will be able to absorb more flavour. To slice the tofu into thin strips you can use either a sharp knife or a vegetable peeler.
Bouillon cubes:Â In this recipe I like to use McCormick All Vegetable Beef flavoured bouillon cubes but feel free to use any vegan, gluten free bouillon in this recipe. You can also substitute vegetable broth for the bouillon however the flavour will not be exactly the same. Because I am only using half a cube I wrap the other half and store in in an air tight container in the fridge for later.
Light tamari sauce: Tamari sauce adds great flavour to the tofu. I prefer light tamari sauce as it is slightly milder in flavour and has less sodium. A good substitute would also be gluten free, low sodium soy sauce.
Liquid smoke: Liquid smoke can be purchase in the condiment aisle of the grocery store. Ensure that it is gluten free if needed. The liquid smoke helps to add the smokey flavour to the tofu however if you don’t have any it can be omitted.
Onion powder & garlic powder: As the flavour is more concentrated in powder form I prefer to use onion and garlic powder in this marinade however, if you don’t have one or both on hand you can substitute the real thing. For the garlic, slice 1 clove thinly and add it to the marinade. For the onion, add 1 to 2 tablespoons of finely chopped onion to the marinade.
Fennel seeds: Fennel seeds help to mimic the flavour of salami in the tofu. I buy my fennel seeds whole and crush them with a mortar and pestle however you can use a small coffee grinder or even put them between layers of a tea towel and use a rolling pin to crush them. If you don’t like fennel seeds or don’t have any on hand you could use 1/2 teaspoon of Italian seasoning.
How the tofu deli slices are made:
Using either a tofu press or a tea towel and heavy cookbooks, press your tofu for at least 30 minutes. By pressing the tofu it will be easier to slice and be able to absorb more marinade.
Thinly slice the tofu using either a sharp knife or a vegetable peeler. I like to slice the tofu into long strips.
Add half of a bouillon cube to 1 cup of boiling water and stir to dissolve.
In a large 9 x 13 dish pour in the bouillon, tamari and the spices. Mix everything together well and then add the tofu. Cover the tofu with the marinade. Cover the dish with plastic wrap and place it in the fridge for 24 to 48 hours. The longer the tofu marinates the better it will be.
When you are ready to bake the tofu, preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper. Carefully lay each slice of tofu onto the prepared baking sheet making sure that the tofu does not overlap. Bake the tofu for 20 minutes, carefully turning it half way through. Depending on how many slices you were able to get the tofu may have to be baked in batches.
Once the tofu deli slices have cooked let it cool on a wire rack. The tofu can then be added to sandwiches. Any leftover tofu deli slices can be stored in the fridge for up to 3 days.
Enjoy!
Looking for more tofu sandwich recipes? Try my Tofu Turkey Deli Meat or my Crispy Tofu Bang Bang sandwich. For a tofu free sandwich try my Rainbow Chickpea Salad!
Tofu Deli Slices
Savory tofu, marinated, baked and perfect for sandwiches
4
servings10
minutes20
minutes98
kcal30
minutesKeep the screen of your device on
Ingredients
1 block of extra firm tofu pressed and sliced thin
1/2 vegan, gluten free, all vegetable beef bouillon cube
2 tsp light tamari sauce
2 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp liquid smoke
1/2 tsp fennel seeds, crushed
1/2 tsp red pepper flakes
Directions
- Carefully slice the tofu as thin as you can.
- Add the bouillon cube to 1 cup of boiling water and stir to dissolve.
- In an 8 x 8 dish add all of the ingredients except the tofu and mix together. Add in the sliced tofu and ensure it is all covered with the marinade. Cover the dish and refrigerate for 24 to 48 hours.
- When ready to bake the tofu, preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.
- Lay the tofu slices onto the prepared baking sheet in a single layer. Bake for 20 minutes, carefully flipping halfway through.
- Remove from the oven and let cool on cooling racks. Once cool the tofu salami can be stored in the fridge for up to 3 days.
Notes
- Nutritional information is a rough estimate.
- To make crispier tofu salami, lightly spray the tofu with oil before baking in the oven.
Nutrition Facts
- Total number of serves: 4
- Calories: 98kcal
- Carbohydrates: 4.7g
- Protein: 9g
- Fat: 4.6g
- Saturated Fat: 0.7g
- Polyunsaturated Fat: 2.7g
- Monounsaturated Fat: 1.1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 567mg
- Potassium: 307.6mg
- Fiber: 1.8g
- Sugar: 0.5g
