Vegan Smoky Tofu Ham
Sometimes all you need is a good sandwich, and this one is a goooood sandwich. What makes it work is the smoky tofu: thin slices with a barbecue-style seasoning that gives it a deep, savory flavor. Call it vegan ham, call it vegan pastrami – it doesn’t really matter, as long as it’s delicious.
Why You’ll Love This Recipe
- The Texture: By slicing the tofu extra thin (⅛ inch/2-3mm), it gets that perfect “deli” texture and absorbs the marinade quickly.
- Barbecue Vibes: The combination of smoked paprika and date syrup (silan) gives it a deep, smoky flavor without needing a grill.
- Versatile: It’s great in a baguette, wrapped in lettuce leaves for a lighter option, or even added to a vegan snack board.
Key Ingredients & Substitutions:
- Firm tofu – sliced very thin, this is what gives it that deli-style texture, no pressing needed.
- Smoked paprika – the backbone of the smoky flavor here.
- Soy sauce and tomato paste – both are naturally rich in umami (glutamates), the combination is what gives this marinade its deep, savory, almost meaty flavor.
- Silan (date syrup) – balances the smokiness with a touch of sweetness. Maple syrup or molasses work as substitutes.
Pro Tips for Success:
- No need to press the tofu, since it’s sliced so thin, the marinade penetrates fully in just an hour, pressing is one step you get to skip.
- Use a silicone pastry brush to apply the marinade, it coats every slice evenly without breaking the delicate tofu.
- This marinade is meant to be brushed on, not soaked in, brush every single layer generously and evenly, this is what ensures the flavor comes through consistently in every bite, not just on the outer slices.
Serving Suggestions:
- Use your favorite bread, or a gluten-free bread for a GF version
- Wrap in lettuce leaves instead of bread for a lighter option
- Add a spread you love, pesto, vegan mayo, or tahini all work well
- My favorite combination: a rustic baguette with mint-cilantro pesto, roasted peppers, and lettuce
FAQ
- What if I don’t have enough marinade to cover all the slices? The marinade is meant to be brushed on in a thin layer, not poured or soaked. If you’re not sure it’s enough, you can stretch it by mixing in 2 tbsp of water.
- Can I use a different sweetener? Yes, maple syrup or molasses both work instead of silan.
- How long does this keep? Up to a week in an airtight container in the fridge.
- What’s the best way to serve it? In a sandwich with your favorite bread, or wrapped in lettuce leaves for a lighter option.
Looking for more delicious vegan recipes?
- Vegan white bean and almonds meatballs
- Green lentil and mushroom soup
- Vegan sweet potato shepherd’s pie
- Green curry with charred tofu, green vegetables and coconut cream
Vegan Smoky Tofu Ham
Ingredients:
- 10 oz (300g) firm tofu
For the marinade:
- 3 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tbsp date syrup (silan) or maple syrup/molasses
- 1 tbsp wine vinegar
- 2 tsp smoked paprika
- ¼ tsp freshly ground black pepper
- To assemble the sandwich: your favorite bread, a spread, and vegetables
Instructions:
- Slice: Cut the tofu into very thin slices (⅛ inch/2-3mm), no need to press it first, the thin slices absorb the marinade fully on their own.
- Whisk: Mix all the marinade ingredients in a bowl until smooth.
- Marinate: Place a single layer of tofu in a shallow container. Using a silicone pastry brush, brush a thin, even layer of marinade over every slice, don't skip any. Add another layer of tofu, brush again, and repeat until all the tofu is layered and brushed. Cover and refrigerate for at least 1 hour, up to 12 hours for maximum flavor.
- Bake: Preheat the oven to 350°F (180°C). Arrange the slices on a lined tray without overlapping. Bake for 10 minutes, flip, brush with any remaining marinade, and bake for another 10 minutes.
- Serve: Let the "ham" cool slightly before building your sandwich. Use your favorite bread (gluten-free bread for a GF version), or wrap it in lettuce leaves. Add a spread you love, pesto, vegan mayo, or tahini, and don't forget the vegetables.
- Store: Keep in an airtight container in the fridge for up to a week.
Notes:
- No need to press the tofu first, slicing it thin lets it fully absorb the marinade on its own.
- The marinade is meant to be brushed on in a thin, even layer, not poured or soaked.
- Not sure you have enough marinade to cover everything? Stretch it by mixing in 2 tbsp of water.
- Maple syrup or molasses can be used instead of silan.
- Keeps in an airtight container in the fridge for up to a week.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
It’s tasty and it’s tofu. I didn’t have enough marinade past the initial application but the flavours were all well absorbed. This was on the almost sweeter side which surprised me. Next time I’d dilute the marinade with water for milder ham like flavour throughout and less intensity on the surfaces. Love how easy and delicious this was though. A keeper, so thank you!