I used to be a Subway club sandwich girl. And I thought it was a really healthy option for me and I would stroll in weekly for my classic footlong.
But now, after 10 years of plant-based eating and working as a clinician for nearly 8, I know processed deli meat comes with real health risks, and I want to share options that are easy to say yes to. Most homemade vegan versions use seitan (which is pure wheat gluten) but I wanted mine made with tofu for convenience so everyone could make this easily at home. This Vegan Turkey Deli Meat is savory, herby, and sliced paper-thin, just like the deli counter kind.
You can make a big hearty sandwich with this or wraps, pinwheels, etc – whatever you want! It’s easy to make and keep in the fridge for whenever you need a quick lunch.
Why Make Your Own Vegan Deli Meat?
In 2015, the World Health Organization’s cancer agency classified processed meat as carcinogenic to humans (Group 1), based on strong evidence that it raises the risk of bowel cancer. Their experts found each 50 gram portion eaten daily may raise colorectal cancer risk by about 18%.
Then there’s food safety. The 2024 Boar’s Head listeria outbreak sickened 61 people in 19 states and caused 10 deaths, traced to meats sliced at deli counters. Making your own let’s you control what’s in your food: ingredients, salt content flavor, no nitrites, etc. So less risk risk overall.
I used to eat deli meat often like I mentioned above. Now that I know the research, I’m on a mission as a PA-C to share it and give you swaps that still taste amazing. This version is the one I make every time I miss a good hearty sandwich (because, honestly, sometimes a veggie sandwich just doesn’t cut it).
Ingredients
- Super firm tofu: You really want the super firm kind for this. The extra firm just falls apart more easily so you will be left with more crumbles. Also, super firm is higher in protein (woo!)
- Better than Boullion (No Chicken Base): This will really help mimic that turkey flavor (I know it says chicken, but this company doesn’t make turkey flavored yet – so this is the closest we can get!) I did not try this recipe with other types of Boullion, but they may work.
- White Miso: This adds savoriness, saltiness, and makes the broth even more rich.
- Key spices (you really need these):
- White pepper: This creates that classic deli meat flavor. I highly recommend getting it!
- Thyme (dried): Adds to the herbiness of the vegan meat
- Garlic & onion powder: not surprising – this adds more flavor
- Celery seed: helps create that “roasted turkey” taste
- Salt: deli meat is naturally a little salty, so we need to add just an extra 1/4 tsp to mimic that
How to Make Tofu Deli Meat
- Preheat oven to 400°F. Start by whisking together your broth ingredients in a small bowl: warm water, better than boullion no chicken paste, white miso paste, and spices.
Tip: If the boullion and the miso paste are not dissolving, warm your mixture in the microwave for 15-30 seconds.
2. Slice your super firm tofu thinly. You can try this with a peeler, but I found it crumbled too much. So instead use a sharp knife to carefully and slowly slice the thinnest pieces of tofu you can.
No worries if they fall apart a little – regular turkey deli meat isn’t perfect!
3. Grab a casserole dish (I used an 8×11 but you can use a slightly larger size if needed, I wouldn’t go smaller). Layer in your sliced tofu (overlap is expected).
4. Pour over your broth mixture making sure each piece of tofu has come in contact with some of the broth.
5. Place the dish in the oven for 30-35 minutes or until nearly all the broth has been absorbed & evaporated.
Tip: A little liquid is fine. When you let it cool it will continue to absorb the remaining broth.
6. Let the mixture cool before storing the slices in a glass container to chill.
Use for sandwiches, wraps, and more!
Storage Tips
Keep the slices in an airtight container in the fridge for up to 4 days. I have not frozen this recipe, so I am not sure how well it would thaw out. Tofu’s texture changes when it freezes.
Love Sandwiches & Wraps?
Try out these other popular recipes!
- Vegan BLT with Garlic Herb Aioli
- 10-Minute Tempeh Sandwich
- The Ultimate Vegan Grilled Cheese
- Buffalo Tofu Wrap with Easy Vegan Ranch
- Thai Peanut Tofu Wrap
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Vegan Turkey Deli Meat
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Equipment
Ingredients
- 16 oz super firm tofu
- 2 tsp Better than Bouillion No Chicken Base
- 1 cup warm water
- 1 tsp white miso
- 1/2 tsp dried thyme
- 1/2 tsp white pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp celery seed
- 1/2 tsp salt
For Sandwiches
- sourdough or bread of choice
- vegan mayo
- mustard
- fresh tomatoes
- fresh romaine
Instructions
- Preheat oven to 400°F. Start by whisking together your broth ingredients in a small bowl: warm water, better than boullion no chicken, white miso paste, and spices.2 tsp Better than Bouillion No Chicken Base, 1 cup warm water, 1 tsp white miso, 1/2 tsp dried thyme, 1/2 tsp white pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp celery seed, 1/2 tsp salt
- Slice your super firm tofu thinly. You can try this with a peeler, but I found it crumbled too much. So instead use a sharp knife to carefully and slowly slice the thinnest pieces of tofu you can. (This worked best for me).No worries if they fall apart a little – regular turkey deli meat isn't perfect either!16 oz super firm tofu
- Grab a casserole dish (I used an 8×11 but you can use a slightly larger size if needed, I wouldn't go smaller). Layer in your sliced tofu (overlap is expected).
- Pour over your broth mixture making sure each piece of tofu has come in contact with some of the broth.
- Place the dish in the oven for 30-35 minutes or until nearly all the broth has been absorbed & evaporated.
- Let the mixture cool before storing the slices in a glass container to chill.Use for sandwiches, wraps, and more!
