Vegan Deli Sliced Turkey Breast

86eats.com

plantbasedfamilydownunder

This is what the tofu looks like that I used. Vacuum sealed, not in a tray of water.

1 block extra firm high protein tofu (14oz -16oz block)

1 cup vital wheat gluten

½ to ¾ cups water

¼ cup nutritional yeast

2 tablespoons neutral flavored oil ( you can replace with water if you are oil free)

2 tablespoons tapioca starch or corn starch

2 teaspoons onion powder

1 to 2 teaspoons garlic powder

½ teaspoon sage

1 teaspoon rosemary

1 tablespoon No Chicken Better Than Bouillon

1 teaspoon liquid smoke

1 teaspoon salt optional if you feel like the bouillon is not salty enough

3 tablespoons hickory seasoning, or any other seasoning you like to coat the “turkey”

* I used high protein tofu in a sort of vacuum sealed package and this what I strongly advise using. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. You may need to adjust the amount of water in the recipe ads a result as well. Add the water last, adding just enough to accomplish a firm dough. Be advised that I have not made this turkey with regular firm tofu and I have gotten several comments that using it has caused the tofu to have more of bread texture with many holes in it. I am sure moisture is what is causing this issue. I really suggest only using the HIGH PROTEIN EXTRA FIRM for this recipe if you can find it. note: I used high protein tofu in a sort of vacuum sealed package and this what I strongly advise using. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. You may need to adjust the amount of water in the recipe ads a result as well. Add the water last, adding just enough to accomplish a firm dough. Be advised that I have not made this turkey with regular firm tofu and I have gotten several comments that using it has caused the tofu to have more of bread texture with many holes in it. I am sure moisture is what is causing this issue. I really suggest only using the HIGH PROTEIN EXTRA FIRM for this recipe if you can find it.

Note: Ingredients may have been altered from the original.

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