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This Tofu Lunch “Meat” is SO simple to make and requires just a few ingredients that you likely already have on hand. It’s perfect for quick meals and makes for a great way to get extra protein into your diet!
If you love this recipe, be sure to check out my over 80 other Tofu Recipes! This guide on marinating tofu is always a favorite but we also love my Sofritas recipe, these Tofu Caprese Sandwiches as well as my Marry Me Tofu!
I teased this recipe on social media last year and have gotten SO MANY messages since then from people asking for the recipe! I love that y’all love tofu as much as I do :)
I’m not sure why it took me SO LONG to get it up but I’m glad that it’s finally here. I absolutely love this recipe- it’s become a staple in our house.
After going vegetarian, deli meat is one of the things that I missed the most. I grew up eating a lot and just love how versatile and easy it is for quick and tasty meals. Luckily, this vegan deli meat is an amazing substitute and again- SO easy to make!
Why You’ll Love This Recipe
Great Alternative: A plant-based, low-fat protein option that’s better for you and contains no animal products!
Simple & Quick: Just a few ingredients and 20 minutes of cooking time.
Customizable: Swap the thyme for rosemary, oregano, or any herb you love. Add spices for a kick!
Versatile: Perfect for sandwiches, salads, wraps, or even on its own! i definitely do this on days where I just need a super quick and nourishing meal/ snack!
Ingredients we’re working with
- Super Firm tofu – I have tested this with several different kinds of tofu and super firm tofu is definitely my favorite. I also love that it doesn’t need to be pressed! If all else fails, extra-firm tofu will also work.
- Better than Bouillon veggie base – this is what gives the tofu all of it’s flavor! They have several different flavors that are vegetarian and any of them will work well!
- Fresh herbs -I used thyme but you could use other fresh herbs, dried herbs, or leave it out completely.
- Freshly cracked black pepper – peppered turkey meat was always my favorite so I aimed to mimic that in this recipe by adding lots of freshly cracked black pepper.
How to make this Vegan Deli “Meat”
This recipe is surprisingly simple to make but let’s quickly walk through it!
Step 1: Using a sharp knife or a vegetable peeler, peel the tofu into thin slices. Aim to make them as thin or as thick as you typically like your deli meat.
Step 2: Simmer the tofu strips in veggie broth with herbs to infuse as much flavor as possible!
Expert Tips
- Tofu Tips: Use super firm tofu for minimal prep, or press extra firm tofu to remove excess water.
- Slicing Technique: Use a vegetable peeler for ultra-thin slices, or a sharp knife for thicker cuts.
- Liquid Maintenance: Keep an eye on the pan to ensure there’s always a thin layer of broth for simmering. Add more water and bouillon as needed.
- Herb Swaps: Experiment with different fresh herbs or even dried ones for unique flavors.
If you try this Vegan Deli “Meat” recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it. And don’t forget to tag me on Instagram @foodwithfeeling!
Tofu Lunch “Meat”
Ingredients
- 15-16 oz block Extra firm tofu or super firm tofu
- 1 cup water, plus more as needed
- 2 tablespoons Better than bouillon veggie base, or one of their other vegetarian flavors
- 3 sprigs fresh thyme, or other fresh herbs
- ½ teaspoon of freshly cracked black pepper
Instructions
- If you’re using extra firm tofu, press it to release excess moisture. Super firm tofu does not need to be pressed. Prep the tofu by thinly slicing it with a vegetable peeler. You can make the slices as thin or as thick as you would like. Repeat until the whole block of tofu is sliced.
- In a large skillet over medium heat, add in the water and the better than bouillon. Mix until dissolved and fully combined and then add in the thyme and the tofu strips in an even layer in the pan.
- Bring to a gentle simmer and let the tofu cook for 20 minutes, checking on it every few minutes to ensure there’s still enough liquid in the pan. You just want to maintain a thin layer for the tofu to simmer in. Add more water + bouillon as needed.
- Remove the tofu from the liquid and let cool. Store leftovers in the fridge for up to a week and ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used also vegetable peeler first few tries and I gave up and used mandolin, it works best and very smooth! for simmering I found that bigger pan that they’re all flat wouldn’t make it crumble. also, wipe excess water before you peel it. Hope that helps.
I had block of tofu laying around for sometime time and I was looking for recipe that my husband would try (he dislikes tofu) then I came across this recipe and he said it was one of the best dishes he ever had from me and tofu is now is his favourite.
I used a mandolin to slice which worked great. Good flavor, though the sodium content is must be high (of course it is high in deli meat too). It will make for great lunches once in a while!
I love your recipes, but this was a disaster! I tried to peel a super firm tofu with a vegetable peeler and the tofu kept falling apart. When I took it out of the container, I wiped it down to get all the excess water out! It is all crumbled after simmering for 20 minutes. I just read that another person had the same problem! It could be the product Nasoya😵! I wish Trader Joe’s was close to me, but I am going to selvage it tonight and put over potatoes. What about Freezing it first?
oh no!! So sorry to hear that. I wasn’t able to gt 100% perfect pieces, especially when I got to the end of “peeling” the tofu but it still worked well. And mine didn’t change shape whatsoever after simmering. I do wonder if it’s the brand. I haven’t used nasoya in a minute. Do you have a Fred Meyer/ kroger near you? I REALLY like their tofu as well and it’s so inexpensive.
Hi! Did you use silken firm tofu, by chance?
No I usually use super firm tofu (not silken) for this recipe.
I made this today, using vegan chicken flavored consomme powder and Trader Joe’s Everything But the Leftovers spice to make it taste more like real turkey. It was tasty, but even though I used super firm tofu, it kept ripping and crumbling and falling apart when I used my vegetable peeler. I suggest using a very sharp knife instead.
Ok, just made this again using Super Firm Tofu…much better texture!! Not soggy at all like it was with the pressed extra firm tofu. Be sure to use Super Firm Tofu and you won’t be disappointed!! Thank you again for the recipe!! It will be on my regular rotation going forward!
This worked exactly as written, thanks! SO flavorful! Would def recommend a large peeler tho haha
OMG!!!!! Thank you for this recipe! I good lunch meat sandwich has been missing from my life for so long. I’m not a tofu loving person in general but this recipe IS AMAZING. it’s so easy. The taste is incredible and I just had the best sandwich in YEARS! Love this recipe and thank you so much for sharing!
I totally enjoyed this tofu deli meat. I did pressed the tofu then I used my slicer. it worked beautifully. I will do this again, a true keeper. The tofu was flavorful. Thank you!!
The flavor is excellent on this tofu deli meat. I only had extra firm tofu, which had been frozen, thawed completely and then pressed for 30 minutes. Then I sliced the tofu because I really need a new potato peeler LOL. The slices came out very juicy/wet, but again, very tasty. Next time I will use Super Firm Tofu, as recommended and/or same process with the extra firm tofu as noted above, but then wrap it up tightly in cling wrap and put back in the fridge at least overnight before slicing and simmering.
Flavor is key and this is very tasty!! Thank you!