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.

Baloney [Vegan]

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Serves

1 3/4 pound

Cooking Time

60

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Ingredients

  • 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
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Preparation

  1. Set up a steamer. Tear off a piece of parchment about 9-inches square, and a piece of foil about a foot long.
  2. 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.
  3. 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.
  4. 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.
  5. Steam for 1 hour. Cool on a rack, unwrap to let it cool completely.
  6. Serve thinly sliced, either cold, or fried in a pan.
  7. Store in the refrigerator for up to 1 week, tightly wrapped, or for up to 3 months in the freezer.

Notes

Photo Credit: David Paul Shmidt

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