Tofu Pastrami

I love a good sandwich. I love a good sandwich. Seriously, I could debate the merits of various ingredient combinations all day, and I think deeply about how to build a sandwich that truly makes me happy.

But the usual run-of-the-mill cold cuts are never the ingredients that inspire me. And now that I’m back to eating vegetarian/plant-based as often as possible, the idea of sliced deli meats is even less appealing than it ever was.

That’s the thing, though—protein in a sandwich doesn’t have to mean sad slices of turkey or ham.

It can be a thick spread of hummus or a chickpea-based version of chicken, tuna, or egg salad. It can be a actual eggs or a vegan egg omelet. It can be cheese!

And it can always be tofu in my world. Which is why I’ve fiddled and tinkered with spices to make homemade vegan tofu pastrami.

If you hate tofu, this may be a stretch and I totally get that.

But if you’re pro tofu (or even tofu-curious), this method of pastrami-fying a block will give you the spicy flavors that make pastrami so sensual without bringing beef into the equation at all.

How to make tofu pastrami

Creating tofu pastrami is a two-step process, but don’t worry—you won’t need to own a smoker to make it.

First, you marinate the tofu in a hot vinegar-and-spice brine overnight to really let the flavors absorb into each slice.

The next day, each slice gets rubbed with a smoky, garlicky, peppery spice blend to give it a nice pastrami-style crust when it’s it’s air-fried or oven-roasted.

While you can do this with either super firm or extra firm tofu, I actually prefer the pressed extra firm tofu in this situation.

It has a bit more bounce and retains a bit of moisture in each slice, whereas I’ve found that the super firm slices are easy to overcook if you don’t check them frequently.

Ways to use tofu pastrami

Obviously these tofu pastrami slices are tailor-made for any sandwich you want to layer them into.

A standard deli-style pastrami sandwich with mustard, kraut, Swiss or Provolone cheese, and maybe a juicy tomato slice never disappoints. (Don’t forget the kosher dill pickle on the side!)

I’m also a one-thousand-percent superfan of a reuben sandwich, and tofu pastrami slices are ideal for my kimchi Reuben recipe.

But you can also chop the pastrami slices and use them in other ways:

• add them to a breakfast hash with potatoes
• toss with sauteed cabbage and egg noodles
• use in a grain bowl with greens and a mustard dressing

The slices freeze easily and thaw quickly, so you can always have them at the ready the next time you get a sandwich (or other meal) inspiration!

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Tofu Pastrami

Yield: 4 servings

Prep Time: 35 minutes

Cook Time: 20 minutes

Additional Time: 12 hours

Total Time: 12 hours 55 minutes

Homemade tofu pastrami is a vegan substitute for the classic salty deli meat, made with a tangy overnight marinade and smoky spice rub.

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Ingredients

• 1 (14-ounce) package extra firm tofu or super firm tofu
• 2 tablespoons brown sugar (light or dark)
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground mustard
• 1/4 teaspoon ground cloves
• 1/2 cup cider vinegar
• 1 1/2 cups water

Instructions

Prep and marinate the tofu:

1. If using extra firm tofu, wrap in a clean non-terrycloth towel and press for 15 minutes between two cutting boards or sheet pans weighted down with cans or another heavy object. If using super firm tofu, no need to press.
2. Whisk the sugar, paprika, salt, pepper, coriander, mustard, garlic, and cloves together in a bowl.
3. Add 2 tablespoons of the spice blend to a small (1-quart) saucepan along with the vinegar and water. Reserve the remaining spice blend in a sealed jar.
4. Bring to a bare simmer over medium heat, stirring frequently until the spices are dissolved in the brine.
5. While the marinade heats up, slice the tofu crosswise into 2 blocks, then slice each block into thin pieces. You will get about 10 pieces total from a block of extra firm tofu, and slightly more (12-14) pieces from super firm tofu.
6. Place the slices in a shallow dish; it's ok if they overlap slightly in two layers.
7. Pour the hot marinade over the tofu.
8. Cover and allow the tofu to marinate overnight, at least 12 and up to 24 hours.

Air-fry or bake the tofu:

1. The next day, drain the tofu and place on a paper towel-lined cutting board to absorb excess moisture.
2. Preheat an air fryer, convection oven, or standard oven to 400 degrees F.
3. Place the tofu slices on a sheet pan.
4. Sprinkle the slices with half the reserved spice blend and gently rub the blend into each slice to help it penetrate.
5. Flip and sprinkle the other side with the remaining spice blend and rub in.
6. Transfer to an air fryer basket or rack, if using. Air fry for about 15-18 minutes, until the slices are crisping at the edges, flipping halfway through.
7. If baking in a convection or standard oven on a sheet pan, it will take slightly longer to cook—about 25-30 minutes, depending on your oven. Flip the slices halfway through.
8. Either way, you don't want the slices to be completely tough and crispy. They should remain slighly pliant and bendable, just like a slice of meat pastrami.
9. Cool slightly and use in sandwiches (like a reuben) or chop and add to breakfast hash, toss with sauteed cabbage and egg noodles, or any other way you like.

Notes

To freeze leftover tofu pastrami:

1. Place the cooked and cooled slices in a single layer on a waxed paper-lined sheet pan.
2. Freeze until solid, then transfer to a lidded container.
3. Thaw in the refrigerator before using.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 640mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 5g

The nutritional information above is computer-generated and only an estimate.

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