Tofu
Tofu Lunch “Meat” from the Pantry
This Tofu Lunch “Meat” is Unfussy to make and requires simply a few ingredients that you likely already have
- 4 servings
- Prep 10 minutes
- Cook 30 minutes
This Tofu Lunch “Meat” is Straightforward to make and requires only a few ingredients that you likely already have on hand. It’s reliable for speedy meals and makes for a great way to get extra protein into your diet!
If you love this dish, be sure to check out my over 80 other Tofu Recipes! This guide on marinating tofu is always a regular but we also love my Sofritas recipe, these Tofu Caprese Sandwiches as well as my Marry Me Tofu!
I teased this method on social media last year and have gotten SO MANY messages since then from people asking for the recipe! Worth keeping 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 completely love this method- 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 simply love how versatile and unfussy it is for speedy and flavorful meals. Luckily, this vegan deli meat is an standout substitute and again- SO unfussy to make!
Why You’ll Love This dish
Great Alternative: A plant-based, low-fat protein option that’s better for you and contains no animal products!
Simple & Short: Only 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: Reliable for sandwiches, salads, wraps, or even on its own! i surely do this on days where I simply need a truly speedy and nourishing meal/ snack!
Ingredients we’re working with
- Truly Firm tofu – I have tested this with several different kinds of tofu and especially firm tofu is certainly my regular. 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 regular so I aimed to mimic that in this dish by adding lots of freshly cracked black pepper.
How to cook this Vegan Deli “Meat”
This dish 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 truly 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.
The recipe
Tofu Lunch “Meat” from the Pantry
This straightforward vegan deli "meat" made with tofu is the dependable plant-based addition to sandwiches, wraps, or snack boards. Simple, customizable, and full of flavor!
- 4 servings
- Prep 10 minutes
- Cook 30 minutes
Ingredients
- 15-16 oz block Extra firm tofu or truly 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
Method
- 1
If you’re using extra firm tofu, press it to release excess moisture. Especially 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.
- 2
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.
- 3
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 simply want to maintain a thin layer for the tofu to simmer in. Add more water + bouillon as needed.
- 4
Remove the tofu from the liquid and let cool. Store leftovers in the fridge for up to a week and ENJOY!
Cook notes
Tofu: I certainly suggest truly firm to fu for this if you can find it. Trader Joe’s makes an standout one but you can also find it at other stores. If all else fails, I have made this with extra firm tofu before and it turns out great! If you are unable to find the Better than Bouillon, you can use regular veggie broth, you may only want to add some salt and extra seasoning such as soy sauce.
Per serving
- Calories91 kcal
- Carbohydrates3 g
- Protein10 g
- Fat5 g
- Saturated Fat1 g
- Polyunsaturated Fat3 g
- Monounsaturated Fat1 g
- Sodium35 mg
- Potassium9 mg
- Fiber1 g
- Sugar0.3 g
- Vitamin A36 IU
- Vitamin C1 mg
- Calcium138 mg
- Iron1 mg
