if you are looking for a way to make yummy vegan sandwiches and want to take a try at making your own vegan lunch meat this is the way to do it! it is only 4 ingredients, high in protein, and there is no seitan involved. made solely from tofu and seasonings!
Maybe you are like me and grew up loving sandwiches. My fondest memories will always be a summertime sandwich but that is a story for a different time. While there are a lot of awesome vegan sandwich products out there, it is also very fun and easy to make them homemade. You only need a few simple ingredients and a vegetable peeler.
4 Ingredient Vegan Lunch Meat
I try to keep my recipes as simple as possible because I know we are all busy. So please feel free to play around with the recipe. Add in more seasonings or fun flavors and variations but these 4 ingredients alone make a base of a really great recipe.
- Super Firm Tofu: the base and protein for our vegan lunch meat. Super firm tofu when thinly peeled with a vegetable peeler is delightful! It just melts right into your mouth. Due to it being peeled so thin it also soaks up the flavor right away there’s no need to marinate.
- Better Than Bouillon: if you’ve seen my recipes before you should be no stranger to the fact that I love Better Than Bouillon. It is a concentrated paste that is perfect for adding delicious savory flavor to just about anything! If you don’t have BTB or don’t want to buy it you can always use vegetable stock (which is more concentrated in flavor than broth) or a bouillon cube.
- Fresh or dried rosemary: you only need a few sprigs to add a ton of flavor. I like rosemary because it reminds me of a traditional flavor one would use when roasting a poultry which the flavor of this vegan lunch meat is replicating.
- Fresh or dried thyme: again you only need a few sprigs to add in great flavor. Similar to the rosemary it is a traditional flavor and seasoning used.
And that’s it! All you need to make some amazing vegan lunch meat!
Thinly Sliced, Please
Before I went vegan my mom always got our deli meat super super thinly sliced. So, whenever I eat a sandwich now I am looking to recreate that same texture. In order to do that you can use a vegetable peeler to create super thin slices of the super firm tofu. I love that because then it makes it so great for piling on top of sandwiches. There may be some points when the tofu starts to fall apart and you have to use a knife to cut off little pieces as thinly as you can. Don’t worry! It’s vegan lunch meat it isn’t supposed to be beautiful.
Flavor Variations
Before you add anything to this recipe I highly recommend trying this recipe as it because it really is so good! However, if you are eager to add some variation and flavor into this recipe here are some ideas you can incorporate.
- Lemon & Black Pepper: if you like a little black pepper and lemony flavor this would be a great way to brighten up the flavor. You can just sprinkle in about ⅛ teaspoon black pepper in and the juice of ½ lemon while simmering. You can then taste it and add more flavor accordingly.
- “Honey” Maple Turkey: before I went vegan honey maple turkey was my go to sandwich meat. So, if you want to add 1 tablespoon of maple syrup while it simmers it will add in a bit of sweetness.
- Buffalo Sauce: if you are someone who likes a bit of kick and vinegar, add in 1 tablespoon of buffalo sauce while simmering.
More Lunch Ideas
Need some more help with vegan lunches? Check these fun ideas out!
Who Is This Vegan Lunch Meat Good For?
Anyone can enjoy this vegan lunch meat! It is great for people who like to make homemade versions of store bought things. It is also a great recipe for meal prep and can be enjoy for breakfast, lunch, and dinner. Since it is only a few ingredients and an easy recipe truly anyone can make this. If you are a gluten free vegan and can’t have the store bought deli slices these are great for you. I also like that you have full control over the flavor in here, I don’t always love the flavors from some store bought products.
Tips For Peeling Tofu
To make the thin slices you need a vegetable peeler. I have made this recipe a few times using both extra firm tofu (specifically the House Foods and Whole Foods 365) and super firm tofu (specifically Nasyoa). While it did work out well for me with the extra firm tofu not all extra firm tofus are created equally so I suggest using a super firm tofu. Make sure you are using a good vegetable peeler. If you find the tofu is getting caught after doing a few peels you may just need to clean the blade. Don’t stress if the tofu breaks up a little bit. Tofu itself is a product that has been pressed together so when peeling it you may just end up breaking apart some of the internal structure, it’s no big deal!
Simmering Tofu
You will need to simmer the tofu in the Better Than Bouillon and herbs. This will help the tofu to soak up all of the flavor. Simmer it for about 15 to 20 minutes or until all the broth as been soaked up. You want to be careful to not simmer it too high because it can cause the tofu to break apart. Again this isn’t the biggest deal but it just results in smaller pieces of the vegan lunch meat. However, when you throw it all on a sandwich it comes out delicious no matter what!
Vegan Lunch Meat FAQ
- Is this recipe soy free? No. Unfortunately, this recipe is designed around tofu. While there are soy free tofus out there I can’t speak as to how they will hold up when being peeled. If you try it with an alternative soy free tofu please let me know how it works.
- Is this recipe gluten free? Yes.
- Is this recipe nut free? Yes.
- How long does this last in the fridge? Up to 4 days.
- Can I enjoy this hot or cold? Either way! Both temperatures are delicious.
- Can I freeze this recipe? I personally wouldn’t as freezing tofu changes the texture.
- Can I just thinly slice instead of peeling it? Sure! If you want the slices to be a little thicker you definitely can.
- Can I use dried herbs instead? Yes definitely. You can use about 1 teaspoon of each.
- Can I add in other seasonings while simmering? Of course add in whatever you like.
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Vegan Lunch Meat
Ingredients
- 1 block (16 ounces/454g) super firm tofu
- 1 ½ cups (360ml) water
- 2 tablespoons (30g) Better Than Bouillon, seasoned vegetable base
- 3 sprigs rosemary
- 5 sprigs thyme
Instructions
- Use a vegetable peeler to thinly slice and peel the tofu. If you find some pieces are becoming uneven as you peel it you can use a sharp knife to thinly slice some of the tofu. If you are looking for a visual you can check out the youtube video.
- Prepare the Better Than Bouillon by adding the 2 tablespoons into warm water into a large pan. Mix around until the BTB is mostly dissolved. The rest will dissolve when it is cooked.
- Add in the tofu and seasonings.
- Bring to a simmer over medium high heat, then reduce the temperature down to medium to keep the simmer going. Stirring occasionally to make sure all the pieces of tofu are in the broth. Simmer for about 15 minutes or until all the vegetable broth has been absorbed and cooked off.
- Carefully remove the sprigs of rosemary and thyme. Allow the tofu to cool for 5 minutes before transferring into a container.
- You can enjoy immediately or if you want to put it in the fridge allow it to continue to cool to room temperature and then place in the fridge.
Video
Notes
- You can use 1 ½ cups (360ml) 0f vegetable stock instead of the Better Than Bouillon and water mixed together.
- This is a base recipe, it is delicious on its own but if you want to add in more flavors you can see the flavor variation note above.
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Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
My sister turned me on to this recipe. Simple and absolutely delicious.
Hi Colleen!! yay I am so happy to hear that thank you so much!!! thank you for leaving a comment and review!
Juicy salty goodness plus simple and fast! Thank you!
Hi Natalia! So glad you enjoyed it, thank you so much for trying it!! xo
I have been making this recipe regularly over the last few months and had to come back to thank you. I really enjoy having something to replace deli meat With that isn’t overly processed and expensive. I’ve made multiple variations and it’s all been wonderful. Thank you.
Hi oh great I am so glad to hear you like it thank you for trying it!
Omg. I cannot even state how good this tastes. I missed deli turkey so much!! I was craving a turkey reuben and found your recipe. This is delicious and tastes JUST like the turkey sandwhich meat and has the same mouth feel too. Incredible recipe!!
Hi Melly! Oh yay I am so happy to hear you enjoyed it! Thank you so much for trying it and taking the time to leave a comment!! 🙂
I used poultry seasoning in place of the sprigs of herbs and added in 1/2 tsp black pepper and 1 tbsp tamari and WOW. That’s all I can say. I will be making this for every holiday family dinner going forward. I never would have thought of such a creative way to prepare tofu.
Hi Allie! oh yay I am so so happy to hear you enjoyed it! thank you so much for trying!! I appreciate you taking the time to comment and review <3
I wonder: how much poultry seasoning? And did you grind it up real fine? Won’t it stick oddly and unevenly to the tofu slices? (Asking since the herbs in the original recipe are on a sprigs and get removed.) If Allie doesn’t see this, maybe someone else can help? I really want to try it, because tofu seems to be one of the few things that are staying affordable. Thank you!
Hi Anne, poultry seasoning is ground pretty fine already! So, you shouldn’t need to grind further. I would start with 1 teaspoon. If you feel it needs more flavor you can always add in more seasonings. This is a very simple and very forgiving recipe. I would also love for you to try it with the herbs as well 🙂
Thank you, Francesca! And thank you for this great idea!! My wife told me to strike Tofurky off our regular shopping list and instead keep making this, in all variations that Better Than Bouillon offers. The original is a big favorite, with Veggie BTB and the poultry seasoning; it worked out so well. You were right, it was so finely ground, it was no problem. (I don’t have any herbs on sprigs.) The one with no-beef BTB (and no herbs, because I can’t figure out what would be good) turned out interesting, very reminiscent of a simple beef-bones broth I grew up with. The one with no-chicken BTB is also good, especially with the added ooomph of poultry seasoning. By the way, as someone else mentioned, the original recipe was too salty for us, so cutting back some of the BTB and adding poultry seasoning seems just right.
Finally, I found messing with the thin slices too difficult, so I’m marinating the tofu in smaller blocks (it soaks it all up in about 30 minutes) and then slice those afterwards. Works great!
Again, thank you so much!!
Hi Anne, awesome I am so glad you and your wife enjoyed it yay! Awesome to hear about the way you found it working for you yay!
Am back making a second batch within a fortnight. This stuff is amazing! My little boy loves it too.
When I first went vegan 5 years ago, I wondered how I’d ever be able to enjoy tofu. Now I absolutely love the stuff! It’s so versatile. Thank you for the recipe – 10 out of 10 from us 🙂
Hi Joanne! Oh my goodness that makes me so happy to hear that the whole family loves it. I felt the same way before I went vegan I never ate tofu and now I can’t get enough! haha thank you for trying it and taking the time to leave a comment/review!!
I made this for the first time today and it is amazing! The texture, flavor, everything was fantastic and now I’m thinking about all of the ways I can use this in other recipes. Thank you!!
Hi Dea! I am so glad you enjoyed it. thank you so much for trying it and taking the time to leave a comment and review!!!
So easy and so delicious! Thanks for such a great recipe!
yay you are so welcome Sherrie! thank you for leaving a review and comment!
I just found you and these sandwich “meat” recipes are amazing! I find myself wondering if you’ve ever tried freezing the tofu before slicing and marinating? I’ve seen it gives the tofu a chewier/meatier texture).
Hi Judy! I am so glad you like it! I haven’t with this recipe. I have in the past but because it changes the texture inside the tofu if you try to peel it, it may end up falling apart. So, if you’d like to do that then I would recommend thinly slicing instead.
This was so good and so simple! I ended up simmering for about 25 minutes. I’m looking forward to trying more of your recipes.
Hi Andrea yay I am so glad you liked it! thank you for taking the time to leave a comment and review means a lot!
My first batch turned out a bit too salty, as can happen with BTB…but it’s so good! I reduced to 1.5 tablespoons this round but I have had issues both tries with it taking closer to 35 minutes to cook out the broth. Am I using too heavy a pan to cook this in? Loving having the option of healthy cold cut sandwiches and could eat these nearly everyday without getting bored.
Hi Louwana I am happy to hear you seemed to enjoy it. Hmm are you using super firm tofu? The broth shouldn’t take too long to cook off so I am not entirely sure to be honest!
I’m still relatively new to cooking with tofu. Should the tofu in this recipe be pressed before simmering in the broth?
Hi because we are using super firm tofu the tofu does not need to be pressed. That is a great question though! Usually you will press firm or extra firm tofu.
Hi Francesca – You DEFINITELY hit a home run with this recipe! I made it today and the effort / taste exceeded my expectations. The flavors were perfect and the fact that this meal came together in less than an hour, da bomb! Almost devoured the entire batch but savoring some for the next day until I make some more, which will be tomorrow. And the next day, the next day, the next day after that. Folks, you get the gist of where I’m going with all this. Make this recipe!!! Yes, it’s that darn good. Thanks for sharing and I look forward to trying out your other recipes as I’m sure if they’re anything like this one, they’ll be the bomb too.
Hi Amy, yay!!! I am so glad the review came through haha!! thank you for trying again and leaving one I truly appreciate it. Thank you so much for the kind words and I am so glad you enjoyed it. xoxoxo
Francesca,
Oh my goodness!!!! This is the most flavorful, delicious tofu I have literally ever had. My husband and I are mind blown!!! I will be making this weekly as it is a new staple in our fridge. Can’t thank you enough for this easy & epic recipe!!!
Hi Maggie! Oh yay I am so so happy you and your husband enjoyed it. Thank you so much for trying it and taking the time to leave a comment and review. It means so much 🙂
I made this with no chicken broth and the thyme and rosemary. It was delicious and my roommate loved it too. Thanks 🙏 for sharing your recipe with us and I will definitely make it again.
Hi Shannon! yay so glad you and your roommate enjoyed it!! you are so welcome thank you for trying it and taking the time to leave a comment and review!
This is such a great recipe !!! Absolutely love it . I had no fresh thyme or rosemary so just used some poultry seasoning. 10/10
Hi Cat! oh awesome I am so glad you enjoyed it. Thank you for trying it and taking the time to leave a comment!!
This recipe is so delicious! It’s my favourite thing to put in a wrap for lunches!! Thank you for sharing!!
Hi Emily! Oh yay I am so glad you enjoyed it thank you so much for taking the time to leave a comment. Means a lot 🙂
Hi, I’ve just found you and I’m so happy I have. I’ve been a vegetarian for almost 20 years, but just can’t stand tofu, so I’ve never bothered to try it again until now! I had a block of frozen firm tofu in my freezer for a couple of months and I’m doing the “eat your pantry” challenge, so I’ve finally taken it out and used it on this recipe. I’m not sure if it’s because I’m in Australia or not, but it sliced beautifully and I really enjoyed my sandwich which I’ve missed so much! Even my carnivore partner tried it and said he’d be happy to have it again. I’ll be signing up and trying more of your recipes cause unlike most vegan sites, you really put the effort in to make stuff interesting, so thank you for changing my sandwiches which I’ll be sharing as much as I can!
Hi Vyonne, aw thank you so so much for the kind words!!! I so appreciate it. I am so happy to hear how much you enjoyed and I am glad you put that block of tofu to good use! Yay, I appreciate the kind words 🙂
I used veggie broth and poultry seasoning, because as usual I like to use what is available. Made a tofurky Rueben with rye toast and it was delicious! Thank you for this easy recipe. I will be glad to never buy processed vegan meats again!
Hi Sally! Oh yay I am so happy to hear you enjoyed it. A rueben with it sounds so delicious. Thank you so much for trying it and taking the time to leave a comment/review I really appreciate it!!
amazing! made this tonight using previously frozen extra firm tofu, and it sliced perfectly! I used a little less BTB, and some Herbes de Provence, and served on a v garlic butter French roll! thank you for a great recipe, I love sandwiches!
Hi Nancy! I am so glad you enjoyed thank you so much for trying the recipe out and taking the time to leave a comment!
This recipe looks great, however Better Than Bouillon is not gluten free just FYI
I only have extra firm tofu I live in the middle of nowhere so I have to use what I can find I wanted to know if that would be okay to use.
Hi Darlene, the only problem you may have is it may be too thin to use the vegetable peeler. If you are starting to see it crumble then you can just thinly slice it
I’m so happy I finally tried this! I love having another sandwich option! Sadly I bought the wrong tofu, extra firm , thinking it was super firm. I went ahead and sliced it as well as possible, and the flavor is wonderful! I can’t wait to get the RIGHT tofu and do it again!!
Hi Marlene! yay I am so glad you enjoyed it. Yes, good call on just slicing it with the extra firm!!! So glad you enjoyed xoxoxo
This is the BEST turkey ever! I sub’d 1tsp poultry seasoning for the rosemary and thyme and literally everyone devoured it. We are all vegan but my one daughter is allergic to gluten so I’ve been searching for something she could add to her sandwiches. This was perfect! All my kids said it tastes like turkey sandwiches you buy from the deli (from before we were vegan). Thank you so much for sharing!
Hi Mary!! awww yay I am so so glad it can help you out Makes me so happy to hear!