Vegan Deli Sliced Turkey Breast

Ingredients

• 8 oz super firm tofu (broken up; use high-protein super firm for best results)
• 1.5 cup vital wheat gluten
• 0.25 cup tapioca starch
• 0.25 cup nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• 0.5 tsp dried sage
• 0.5 tsp dried rosemary
• 1 tsp vegan poultry seasoning
• 1 tbsp vegan chicken bouillon paste (such as Better Than Bouillon No Chicken Base)
• 0.5 cup water (plus more if needed)
• oil (for coating foil)
• 2 tbsp hickory seasoning (or other dry rub seasoning, divided)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Break up the super firm tofu and place it into a food processor fitted with the regular metal blade. Process for about one minute until the tofu is completely broken down and smooth.

3. 3

   Add the vital wheat gluten, tapioca starch, nutritional yeast, onion powder, garlic powder, sage, rosemary, poultry seasoning, bouillon paste, and 1/2 cup of water to the food processor.

4. 4

   Run the food processor for a couple of minutes until the mixture forms a firm dough. If the dough seems too dry, add additional water one tablespoon at a time, but be careful not to add too much.

5. 5

   Remove the dough from the processor and place it on a clean counter. Knead by hand for about one minute, shaping it into an oval loaf.

6. 6

   Lay out a piece of aluminum foil approximately three times larger than the loaf. Coat the foil with spray oil or a thin layer of liquid oil.

7. 7

   Sprinkle half of the hickory seasoning (or your chosen rub) in the center of the foil. Place the loaf on the seasoning and roll it to coat. Sprinkle the remaining seasoning over the top and press it into the dough until fully coated.

8. 8

   Wrap the loaf tightly in the foil. Place on a baking sheet and bake for 60 minutes. (Note: For a softer crust, keep covered for 50 minutes and open the foil for the last 10 minutes).

9. 9

   Remove from the oven and let the loaf cool completely in the foil.

10. 10

    Place the wrapped loaf in the refrigerator and let it rest overnight. This step is critical for the seitan to firm up and achieve a sliceable deli texture.

Notes

CRITICAL: You must let the roast rest in the fridge overnight before slicing to ensure the correct firm texture. If the texture is too bread-like or has holes, your oven may be too hot; try reducing the temperature by 25 degrees. For a 'Ham' variation: add beet powder for color, sugar, and extra liquid smoke while omitting the turkey herbs and seasoning rub.

Nutrition per serving

• vegan
• vegetarian
• seitan
• deli meat
• lunch
• high-protein
• holiday
• baked