Easy Vegan Turkey Slices

These vegan turkey slices are a delicious alternative to deli meat. They’re made with tofu skin and have a texture and flavor that really reminds me of deli meat, especially when used in a sandwich. Give this easy recipe a try if you’re looking for plant-based dinner or lunch ideas, like this deli-style vegan roast beef, which is another one of my favorites.

Ingredients and Substitutions

Tofu skin (also called yuba or bean curd sheets) refers to thin sheets made from soy milk. You can find it at some Asian grocery stores, or it’s widely available online.

I spiced this plant-based turkey with garlic powder, onion powder, smoked paprika (optional, but recommended to give it a smoked turkey flavor), dried sage, and oregano. You can substitute poultry seasoning or any other dried herbs you like.

Soy sauce adds saltiness and umami flavor to this turkey. You can substitute tamari if you prefer.

How to Make Vegan Turkey Slices

Rehydrate the tofu skin according to the instructions on the package (or soak in boiling water until flexible). While the tofu skin is rehydrating, prepare the marinade by adding the cold water, soy sauce, garlic powder, onion powder, smoked paprika, sage, oregano, and black pepper to a sheet pan. Mix well.

Transfer the rehydrated tofu skin to the sheet pan (discard any soaking water) and toss to fully coat it in the marinade, then arrange evenly in the pan.

Cover the sheet pan with aluminum foil, then let marinate for 30 minutes at room temperature. When it’s done marinating, preheat the oven to 350 degrees Fahrenheit, then bake, covered, for 30 minutes.

Add it to sandwiches, wraps, or enjoy on its own.

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Vegan Turkey Slices Recipe

These vegan turkey slices are made with tofu skin (also called yuba or bean curd sheets). They’re a delicious plant-based alternative to deli meat in sandwiches.

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Course Dinner

Cuisine American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinating Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Calories 136.8kcal

Author Jennifer Bell

Equipment

• Sheet pan
• Aluminum foil

Ingredients

• 150 g/5.3 oz tofu skin (also called yuba or bean curd sheets)
• 3/4 cup cold water
• 2 1/2 tablespoons soy sauce (or substitute tamari)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, but recommended for a smoked turkey flavor)
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper

Instructions

• Rehydrate 150 g/5.3 oz tofu skin according to the instructions on the package (or soak in boiling water until flexible).
• While the tofu skin is rehydrating, prepare the marinade by adding 3/4 cup cold water, 2 1/2 tablespoons soy sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried sage, 1/4 teaspoon dried oregano, and 1/8 teaspoon black pepper to a sheet pan. Mix well.
• Transfer the rehydrated tofu skin to the sheet pan (discard any soaking water) and toss to fully coat it in the marinade, then arrange evenly in the pan.
• Cover the sheet pan with aluminum foil, then let marinate for 30 minutes at room temperature.
• When it’s done marinating, preheat the oven to 350 degrees Fahrenheit, then bake, covered, for 30 minutes.

Notes

• Store in an airtight container in the fridge for up to three days.
• I like to serve this on rye bread with lettuce, tomato, and mustard. It’s also delicious in wraps, or on its own.
   

Nutrition Estimates

Calories: 136.8kcal | Carbohydrates: 25.7g | Protein: 9.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 631.3mg | Potassium: 39mg | Fiber: 2.6g | Sugar: 3.6g | Vitamin A: 126IU | Vitamin C: 6.6mg | Calcium: 75.3mg | Iron: 2.4mg

Did You Try This Recipe?

Let me know how it turned out in the comments!