Vegan Turkey Slices Recipe

A sandwich filled with lettuce, tomato, and vegan turkey slices.

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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.

Prep Time10

Cook Time30

Marinating Time30

Total Time1 10

Course: Dinner

Cuisine: American

Diet: Vegan

Servings:

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