Homemade Vegan Tofu Pastrami
Ingredients
- 1 (14 or 16-ounce) block extra-firm tofu, (for meatier texture freeze and thaw), pressed and drained
- 1/2 small raw beet (optional for color)
- 1 cup vegetable broth
- 3 tablespoons apple cider vinegar
- 2 tablespoons mellow white miso
- 2 teaspoon Dijon mustard
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Olive oil for baking (optional)
Preparation
Press and drain the extra-firm tofu block. For a meatier texture, optionally freeze and thaw it first.
Slice the block of tofu thinly using a sharp knife or an extra wide peeler and place the slices in a large airtight container.
Blend the beet, vegetable broth, apple cider vinegar, miso, Dijon mustard, black pepper, coriander, paprika, garlic powder, and onion powder in a blender until a smooth liquid forms.
Transfer the blended liquid to the container with the tofu slices, gently toss to submerge, and marinate for at least 30 minutes or overnight in the refrigerator.
Preheat the oven to 425ºF. Transfer the tofu slices to a large nonstick baking sheet in a single layer and brush both sides lightly with oil.
Bake for about 25 minutes or until lightly crispy, flipping after 10 minutes and basting both sides, then baste again after 20 minutes.
Alternatively, air-fry the tofu at 400ºF for about 15 minutes or until lightly crispy, basting frequently.
Tips
Do not let the tofu get too crispy; aim for a lightly crispy texture.
This vegan pastrami is perfect for summer barbecues, picnics, or sandwiches, and pairs well with sauerkraut or coleslaw.
