Tofu has been used as a meat substitute since the 1960s, but the thin‑sliced, seasoned “deli” style emerged in the 2000s as vegans sought convenient sandwich fillings that mimic classic deli meats. It reflects the broader American trend of adapting traditional comfort foods to plant‑based diets.

In Japanese cuisine, thin tofu is marinated in soy‑mirin mixtures for "abura‑age" style; in Korean cooking, seasoned tofu strips called "dubu‑jjim" are braised with gochujang. Each variation uses local spices to achieve a meat‑like texture and flavor.

It is most commonly layered on whole‑grain or gluten‑free bread with fresh veggies, mustard or vegan mayo, and sometimes toasted. It also appears in salads, wraps, and as a protein topping for grain bowls.

It is popular for quick lunches, picnics, and potlucks where a familiar sandwich filling is needed without animal products. Many vegans also pack it for work‑day meals or bring it to holiday gatherings as a healthier alternative to processed deli meats.

The combination of ultra‑thin slicing, low‑heat simmering, and a beef‑style bouillon creates a texture and savory depth that closely mimics traditional deli chicken or turkey, while adding the fiber and low‑cholesterol benefits of tofu.

Avoid over‑pressing the tofu, which can make it crumbly; keep the simmer low to prevent the slices from falling apart; and watch the liquid closely at the end so the tofu doesn’t dry out or burn.

A gentle simmer allows the tofu to absorb flavor without breaking down the delicate slices. A rapid boil creates too much agitation, causing the tofu to disintegrate and lose its meat‑like texture.

Yes. Cool the cooked slices, then store them in an airtight container in the refrigerator for up to five days or freeze for up to three months. Thaw in the fridge or reheat gently before using in sandwiches.

The slices should be dry to the touch, slightly glossy, and hold their shape without being rubbery. They will have a faint brownish hue from the seasoning and a firm, chew‑like bite similar to deli turkey.

The YouTube channel Thrive With The Tanners focuses on plant‑based, time‑saving recipes for busy families, emphasizing whole‑food ingredients, minimal cooking steps, and practical meal‑prep strategies.

Thrive With The Tanners prioritizes ultra‑quick, low‑tech methods and batch‑making techniques, often using everyday kitchen tools rather than specialized equipment, which sets it apart from channels that focus on gourmet or elaborate vegan dishes.