Tofu Deli Meat (Peeled Tofu Technique)

Ingredients

• 350 g extra-firm tofu (1 block, drained; no need to press)
• 3 tbsp soy sauce (Use gluten-free soy sauce if preferred)
• 1 tbsp maple syrup (Or substitute agave or another preferred sweetener)
• 1 tsp smoked paprika
• 0.5 tsp garlic powder

Steps

1. 1

   Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.

2. 2

   Use a potato peeler to shave the drained tofu into thin strips. Turn the tofu block as needed to peel from each side. It is fine if many strips break; the different sizes create varied textures.

3. 3

   When the tofu block becomes too small for the peeler or begins to crumble, use a sharp knife to cut the remaining tofu into very thin strips, then break the smaller pieces into crumbles.

4. 4

   Spread the shaved tofu evenly across the prepared baking sheet.

5. 5

   Add the soy sauce, maple syrup, smoked paprika, and garlic powder to a measuring glass or bowl, and mix the marinade ingredients together.

6. 6

   Drizzle the marinade evenly over the tofu.

7. 7

   Use a spatula to gently flip the tofu so that the strips and crumbles are coated in the marinade.

8. 8

   Bake in the preheated oven for about 20 minutes, stopping to flip the tofu twice during cooking so it browns evenly.

9. 9

   Remove the tofu from the oven when the edges have turned dark brown or just begin to burn.

10. 10

    Enjoy the tofu deli meat hot or cold. Use it in a sandwich, grain bowl, on pasta, over a salad, or anywhere you like.

11. 11

    After cooling, store the tofu in an airtight container in the refrigerator for up to 5 days.

Notes

The recipe is oil-free. The author notes that the tofu may taste even better the next day after resting in the refrigerator overnight. The source provides storage guidance but does not specify a cooling duration before refrigeration.

Nutrition per serving

• main
• vegan
• gluten-free option
• oil-free
• baked
• meal prep
• make-ahead
• sandwich filling