This smooth, sliceable baloney is fantastic in sandwiches, or chopped and added to salads. You can make a fried baloney sandwich and love to sear slices in a little oil before slapping them on toasted bread, and smearing on some mustard, mayo, and pickle relish.
1 3/4 pound
- 12 ounces extra firm tofu, drained and pressed
- 1/4 cup white miso paste
- 1 tablespoon beet powder
- 3 tablespoons ketchup
- 1 1/2 cups vital wheat gluten
- 1/4cup arrowroot
- 1/4cup nutritional yeast
- 2 tablespoons vegan beef-flavored broth powder
- 2 tablespoons organic granulated sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon smoked salt
- Set up a steamer. Tear off a piece of parchment about 9-inches square, and a piece of foil about a foot long.
- In the bowl of a food processor fitted with the “S” blade, crumble the tofu and puree until smooth, scraping down as needed to get a consistently smooth texture. Add the miso, beet powder, and ketchup, and puree. Scrape around the bottom of the bowl and puree again to mix well.
- In a large bowl, combine the vital wheat gluten, arrowroot, nutritional yeast, mock broth powder, sugar, onion powder, garlic powder, and smoked salt. Mix well, making sure the beet powder is incorporated.
- Scrape the tofu mixture into the gluten mixture and stir to mix well. If necessary, dump it out on the counter and knead to incorporate all the flour. Form into a 4- to 5-inch-wide log, smoothing the surface. Roll in the parchment paper and then wrap in foil, twisting the ends to secure.
- Steam for 1 hour. Cool on a rack, unwrap to let it cool completely.
- Serve thinly sliced, either cold, or fried in a pan.
- Store in the refrigerator for up to 1 week, tightly wrapped, or for up to 3 months in the freezer.
Photo Credit: David Paul Shmidt