Tofu Salami

(vegan, gluten-free)

As a follow-up to my previous recipe for Sage Tofu Sausage Links, I present my recipe for vegan, gluten-free, oat-free salami. Unlike my previous recipe, I use flattened rice or poha instead of the cooked brown rice, which works much better as an oat substitute, both for its dehydrating potential and its overall consistency. After much experimentation, I punched up the flavor to 10.5 (not quite to 11), making this a great addition to any vegan charcuterie board.

INGREDIENTS

• 14-16 ounce block extra firm tofu
• ½ cup flattened rice
• ¼ cup mung bean flour
• 1½ teaspoons methylcellulose
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon tomato paste
• 3 tablespoons olive oil
• 1 teaspoon maple syrup
• ½ teaspoon liquid smoke
• ½ teaspoon beet powder
• 1 teaspoon smoked paprika
• 1½ teaspoon onion powder
• 1½ teaspoon garlic powder
• 1½ teaspoon ground fennel seed
• 1½ teaspoon oregano
• 3/4 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• ½ teaspoon chili flakes (optional)
• 1-2 tablespoons melted vegetable shortening or solid coconut oil

INSTRUCTIONS

1. Preheat oven to 350˚F
2. Drain tofu and press out water in tofu press or under a weight for 5-10 minutes. Crumble tofu into a fine crumb and spread out onto a cooking sheet covered with parchment paper. Bake for 20 minutes, using a spatula to break up large pieces every 5-10 minutes. Remove from oven and let cool.
3. Mix together crumbled tofu, flattened rice, mung bean flour, and methylcellulose.
4. Mix in all other ingredients except for vegetable shortening. Knead by hand or spoon until completely mixed. Cover with plastic wrap and let sit at room temperature for 30 minutes to hydrate.
5. Divide mixture in half or quarters depending on desired size of logs. Press together firmly each batch of tofu separately on a sheet of aluminum foil. Roll up foil tightly into a log about 1½ inches diameter and twist ends closed.
6. Steam logs for 40 minutes. Let cool completely.
7. Using a basting brush, coat each log with a thin layer of shortening. Let cool, wrap in plastic wrap, and store in refrigerator.

Makes 16 servings

NOTES

1. When it comes to flattened rice, your mileage may vary. The brand I used for this recipe had 1.8x the calorie content as other brands I found on the interwebs, so my nutritional information is only my best estimation. Having said that, the lower calorie rice dropped the calorie count from 71 to 66 calories per serving, which is not a huge difference. In other words, if you fail at Weight Watchers or Noom, it’s not because of the poha.
2. The coating of solid fat is not absolutely necessary, but it creates a barrier that holds the salami together better and reduces crumbling. Per slice, it adds very little fat, so I strongly recommend that one do this.

NUTRITION

Per serving: 0.85 ounces, 71.2 calories, 4g fat, 0.6g fiber, 3.3g protein