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.
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