Easy Vegan Tofu Pastrami Deli Slices for Sandwiches

5 from 6 votes

Perk up your sandwiches with this lip-smackingly delicious vegan tofu pastrami. Easy homemade deli slices.

Prep Time20

Cook Time15

Total Time35

Course: lunch

Cuisine: American, plant-based, Romanian, vegan

Servings: servings

Calories: 142kcal

450 g extra firm tofu (or firm tofu, pressed)
10 tablespoons beet vinegar (from a jar of pickled beetroot)
3 tablespoons water
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon olive oil
1½ tablespoons ground coriander
1 tablespoon paprika
1 tablespoon onion salt (or a mix of onion powder or granules and salt)
2 teaspoons garlic powder (or crushed fresh garlic)
2 teaspoons mustard powder (yellow American mustard or dijon mustard can be used instead)
1 pinch salt and pepper

Add all the ingredients (not the tofu) to a large airtight container with a tight-fitting lid and mix well. That's your marinade made.
Cut your tofu in half so you have two thinner pieces, then peel slices with a potato peeler or cut thin slices with a dharp knife.
Save any pieces of tofu that crumbles off or leftover bits (I call these nubbly bits) and set aside (you will cook these too).
Place the tofu slices in the marinade, add the lid and turn over a few times, allowing the tofu to be coated in the marinade, then leave to sit for 10-15 minutes.
Preheat your oven to 200c / 180c fan / 400f / gas mark 6 and line two baking trays (sheet pans) with non-stick baking paper.
Give the tofu in marinade another couple of turns, then open the tub and lift out the slices and place on the lined sheets, with a little space between the slices, don't worry if some of them break, they will still be good.
Bake in the oven for 15 - 20 minutes until crisp at the edges. My oven cooks unevenly, so I like to turn the rotate the tray so it is bake more evening (tofu facing up of course, just turn the tray).
While the tofu pastrami slices are baking toss the nubbly bits (crumbled tofu) in the remaining marinade. Bake it spread out on a lined tray once the slices are out for the same time. It's good to serve in a wrap.
Taste some (for quality control you understand), then add to a sandwich or grilled sandwich and serve.
Enjoy!

Serve as a BLT sandwich with lettuce and tomato or on a deli sandwich with mustard, salad, sliced gherkins (dill pickle) and cheese.
It's good on a deli board with cheese, pickles, olives and crackers.
If you're adding it to pizza instead of pepperoni, undercook it as it will cook on the pizza too, so 5-7 minutes will be enough.
Keep in an airtight container in the fridge for 3-4 days.