The Best Deli Slices are Made with...TOFU?

Ingredients

• 1 cup Vegetable Broth (beef‑style) (use a rich, low‑sodium broth for depth of flavor)
• 2 tablespoons Maple Syrup (pure maple syrup for subtle sweetness)
• 2 tablespoons Tomato Paste (adds umami and a bit of acidity)
• 1 tablespoon Dijon Mustard (smooth Dijon for tang)
• 1 tablespoon Nutritional Yeast (gives a cheesy, nutty note)
• 2 tablespoons Soy Sauce (use low‑sodium if preferred)
• 1 teaspoon Liquid Smoke (provides the smoky ham flavor)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Beet Powder (for a pink‑ham color)
• 1 teaspoon Smoked Paprika
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 block Super‑Firm Tofu (14‑oz, pressed and drained)
• 1 tablespoon Olive Oil (for skillet sauté)

Instructions

1. Prepare the Marinade

   In a mixing bowl combine the vegetable broth, maple syrup, tomato paste, Dijon mustard, nutritional yeast, soy sauce, liquid smoke, onion powder, garlic powder, beet powder, smoked paprika, and black pepper. Whisk until smooth.

   Time: PT5M

2. Slice the Tofu

   Press the tofu for at least 15 minutes to remove excess water, then slice it as thinly as possible (about 1‑2 mm). Use a sharp knife, mandolin, or vegetable peeler for uniform slices.

   Time: PT5M

3. Sauté Tofu and Simmer Marinade

   Heat olive oil in a large skillet over medium heat. Add the tofu slices in a single layer (you may need to work in batches). Pour the prepared broth mixture over the tofu, reduce heat to low, and let it simmer gently.

   Time: PT20M

   Temperature: Medium

4. Cool and Store

   After the liquid has reduced and the tofu slices are glossy, turn off the heat. Transfer the tofu and any remaining broth into an airtight container. Refrigerate for at least 1 hour before using to allow flavors to meld.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

8 g

Carbohydrates

5 g

Fat

3 g

Fiber

1 g

Ingredient Substitutions

• Instead of Vegetable Broth (beef‑style): Mushroom broth, Water with extra soy sauce
• Instead of Maple Syrup: Agave nectar, Brown rice syrup
• Instead of Tomato Paste: Ketchup (reduced amount), Sun‑dried tomato puree
• Instead of Dijon Mustard: Yellow mustard, Stoneground mustard
• Instead of Nutritional Yeast: Vegan cheese powder, Ground cashews (small amount)
• Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
• Instead of Liquid Smoke: Smoked paprika (extra), Chipotle powder
• Instead of Onion Powder: Granulated onion, Finely minced fresh onion (use less liquid)
• Instead of Garlic Powder: Fresh minced garlic (reduce other liquids), Garlic granules
• Instead of Beet Powder: Paprika (for color only), Red food coloring (vegan)
• Instead of Smoked Paprika: Regular paprika + extra liquid smoke
• Instead of Black Pepper: White pepper
• Instead of Super‑Firm Tofu: Extra‑firm tempeh (thinly sliced), Seitan (thinly sliced)
• Instead of Olive Oil: Canola oil, Avocado oil

Equipment Needed

• Large Skillet
• Sharp Knife
• Mixing Bowl
• Measuring Spoons
• Measuring Cup
• Airtight Container
• Spatula or Tongs

Critical Steps — Do Not Skip

• Whisking the broth ingredients into a uniform marinade
• Slicing the tofu extremely thin
• Simmering the tofu in the broth without over‑stirring

Chef Tips from the Video

• For extra color, increase beet powder to 1½ tsp, but keep the flavor balanced.
• Add a pinch of smoked sea salt for a deeper smoky note.
• Use a paper towel to gently blot the tofu after pressing for a drier surface.

Troubleshooting

Storage

Refrigerator: Up to 5 days in an airtight container

Freezer: Not recommended; texture changes when frozen

Room temperature: Do not store at room temperature; keep refrigerated

Make-Ahead Tips

• Prepare a larger batch and keep the slices in the fridge; they stay fresh for a week.
• The broth can be made ahead and stored separately, then combined with tofu when ready to finish.

Frequently Asked Questions