What gives this vegan baloney its color and flavor?

Beet powder provides the classic pink hue, while white miso paste, ketchup, and a blend of onion powder, garlic powder, and smoked salt contribute to its savory depth.

Why is vital wheat gluten used in this recipe?

Vital wheat gluten is essential for creating the firm, chewy, and sliceable texture that mimics traditional baloney, binding the tofu and other ingredients together.

How should I prepare the tofu for this vegan baloney?

The recipe specifies using 12 ounces of extra firm tofu, which should be thoroughly drained and pressed before being pureed until smooth in a food processor.

What's the best way to cook this homemade vegan baloney?

After forming into a log and wrapping, the baloney is steamed for 1 hour. Once cooled, it can be served thinly sliced cold or fried in a pan.

How long can I store leftover vegan baloney?

Tightly wrapped, this vegan baloney can be stored in the refrigerator for up to 1 week, or frozen for up to 3 months.

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Baloney
[Vegan]

Name: Baloney [Vegan]
Cook time: 60 min
Yield: 1 3/4 pound
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

PA By: Plant-Based Meats by Robin Asbell

Author Bio

Robin Asbell is an author, educator, and natural foods chef who creates luscious, feel-good food.... Read More

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Thinly sliced vegan baloney, made from tofu and vital wheat gluten, arranged on a plate with fresh herbs, ready for sandwiches or frying.

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Discover more recipes with these ingredients

Tofu

Baloney [Vegan]

1 3/4 pound

Dairy Free

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.

Ingredients You Need for Baloney [Vegan]

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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How to Prepare Baloney [Vegan]

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.