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 (2-3 mm / 1/8 inch), t 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.
The Secret to Perfect Tofu Ham
The key to this recipe isn’t just the marinade—it’s the technique. Most people think they need to press their tofu for hours, but because we are slicing it so thin, you can skip that step entirely. The thin slices allow the marinade to penetrate every millimeter of the tofu in just one hour.
I highly recommend using a silicone pastry brush to apply the marinade. It ensures every slice is evenly coated without breaking the delicate tofu.
How to Make It (Step-by-Step)
- Slice: Using a sharp knife, slice your firm tofu into very thin slices, about 2-3 mm / 1/8 inch thick.
- The Marinade: In a small bowl, whisk together the soy sauce, tomato paste, silan (or maple syrup), wine vinegar, smoked paprika, and black pepper until you have a smooth paste.
- Layer & Marinate: Place a single layer of tofu in a shallow container. Brush with marinade. Add another layer, brush again, and repeat. Cover and refrigerate for at least 1 hour (up to 12 hours for maximum flavor).
- The Bake: Preheat your oven to 180°C / 350 F°. Arrange the slices on a lined tray (do not overlap them). Bake for 10 minutes, flip, brush with remaining marinade, and bake for another 10 minutes.
- Assemble: Let the “ham” cool slightly before building your dream sandwich.
For assembling the sandwich use any of your favorite bread (for a gluten-free version – use GF bread), or wrap it in lettuce leaves (delicious!). Apply a spread you like – pesto, vegan mayo, tahini etc. And of course – don’t forget to add vegetables.
Keep the vegan tofu “ham” in an airtight container, in the fridge, for up to a week.
Scroll down for the full, printable recipe card below.
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:
- 300 g / 10 oz firm tofu
For the marinade –
- 3 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tbsp date syrup (silan) you can sub it with maple syrup or molasses
- 1 tbsp wine vinegar
- 2 tsp smoked paprika
- ¼ tsp ground black pepper
To assemble the sandwich – your favorite bread, spread and vegetables
Instructions:
- Slice: Cut the tofu into very thin slices (2-3 mm / 1/8 inch)
- Whisk: Mix all marinade ingredients in a bowl until smooth.
- Marinate: Brush the slices in layers within a container. Cover and refrigerate for 1 hour.
- Bake: Preheat oven to 180°C / 350°F. Place slices on a lined tray (don't overlap). Bake for 10 minutes, flip, brush with more marinade, and bake for 10 more minutes.
- Serve: Let the tofu cool slightly. Build your sandwich based on your preferences: use your favorite bread or lettuce wraps, a good spread, and fresh vegetables.My favorite combination: A rustic baguette with mint-cilantro pesto, roasted peppers, and lettuce – delicious!
- Store: Keep in an airtight container in the fridge for up to a week.
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!