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Tofu Deli Slices

Tofu Deli Slices

This makes a plenty of vegetarian cold cuts. I slice them all, refrigerating half for use within 2 weeks, and freezing the other half for later use. These deli slices make wonderful sandwiches!

Makes one (2-pound) loaf.


  • 8 oz extra firm tofu
  • 1 c vegetable broth
  • 3 Tbsp ketchup
  • 3 Tbsp mild sodium miso
  • 2 Tbsp nutritional yeast
  • 2 Tbsp dry parsley flakes
  • 1 tsp dark soy sauce
  • 2 tsp sage
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 2 tsp turmeric
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 1/2 c gluten flour (vital wheat gluten)
  • 1/2 c chickpea flour (besan)


  1. Put a large pot of water on the boil and place a steamer rack on top.
  2. Crumble or finely dice the tofu. Place it in a high speed blender or food processor.
  3. Add broth, ketchup, miso, yeast, parsley, soy sauce, sage, onion powder, paprika, turmeric, garlic powder, salt and pepper. Process until smooth.
  4. In a large bowl, add the gluten and chickpea flours. Blend well. Stir in the tofu mixture and blend well. Knead in bowl 3 minutes. (Dough will be soft, but not sticky.)
  5. On your work surface, lay out a large sheet of foil. Add a sheet of parchment paper on top. (You may need to use 2 sheets of each if your sheets are narrow.)
  6. Form a large loaf shape with the dough and place it on the prepared foil-lined parchment. Wrap it and twist the ends closed.
  7. Place the loaf in the prepared steamer and cover. Steam one hour, checking periodically to see that the water does not boil out, and preheating your oven to 350 degrees F during the last 15 minutes of the steaming process.
  8. Place the foil-covered loaf on a baking tray and bake 30 minutes. Remove and cool in foil
  9. Unwrap and slice. Refrigerate in a covered dish, and use within 2 weeks. (You may want to freeze half or more of the slices for later use.)

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