Easy Tofu Shaved “Meat” Recipe

This tofu shaved meat recipe gets all of its texture from the tofu being previously frozen. Freezing tofu is not only a great way to prolong its shelf-life, it’s also a great way to make it more meat-like. I admit that this tofu meat doesn’t taste exactly like gyro or other shaved meats but freezing the tofu makes it so much chewier!

Perfect for:
Vegan gyro, shawarma, donair
Sandwiches
And even pizza if you just slice it smaller!

Ingredients For Tofu Shaved Meat

The main ingredient for this tofu shaved meat recipe is, of course, the tofu. I love that this recipe gives you an option for a plant-based meat substitute that is quick to make and doesn’t require any seitan or vital wheat gluten. Although those versions of vegan meat look amazing, this one is so simple you might already have all of the ingredients on hand.

I use firm tofu for this recipe – not extra firm tofu. You want to use a tofu that will hold up well to being manipulated and sliced thinly but some varieties of “extra firm tofu” are really pressed of all their moisture. If the tofu is pre-pressed then I don’t find much of a difference in texture after it has been frozen and defrosted. In order for the texture to become spongey and chewy there needs to be some water that crystallizes and creates space.

To season the tofu I use:

• Tamari (or soy sauce)
• Vegan worcestershire sauce (you can use more tamari if needed)
• Liquid smoke
• Nutritional yeast for savoury depth
• Smoked paprika
• And garlic powder

Finally, once the tofu meat has been baked it is really dry and crispy. You could enjoy it like this or you can rehydrate it for just a couple of minutes in vegetable broth and another dash of tamari. That makes it nice and juicy right before you enjoy it!

How To Make This Tofu Shaved Meat Recipe

The first step is to freeze your tofu. However, you can make this recipe with tofu that has not been previously frozen. The only difference, other than the difference in texture, is that the tofu will not soak up nearly as much marinade. It won’t go to waste though. You can reserve the leftover marinade and rehydrate the shaved tofu meat in that marinade later.

Defrost your tofu overnight in the fridge or on the counter for about 4-6 hours. Use your hands to gently squeeze some of the moisture from the tofu. After being frozen, the texture is so sponge-like that you can really just squeeze it between your palms and you will not need a tofu press.

Slice the tofu as thinly as you can. Very thin pieces might tear but the thinner the pieces are the more meat-like they will seem.

Next, mix the marinade ingredients in a shallow dish and lay the pieces of tofu in the marinade to coat.

Arrange the tofu in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 350 degrees F for 30 minutes. At the 20 minute mark, flip the pieces and baste the other side with any remaining marinade.

Although you could enjoy these crispy, you can rehydrate them right before you serve them. I simmer the tofu in half a cup of vegetable broth and ½ teaspoon tamari for colour. Once the tofu has absorbed the vegetable broth it will be juicy and ready to serve!

Recipe Cost And Uses

This recipe makes 350 grams of tofu shaved meat and costs me about $5.15 Canadian. A store-bought vegan deli meat product would cost me about the same for just 156 grams.

My favourite way to enjoy this tofu shaved meat is on my Vegan Gyro. Similarly, you could make a vegan shawarma or donair! I also love to pile this onto any sandwich but I’ll be experimenting with a vegan reuben and philly cheesesteak! Finally, we even slice these thinner or into squares and use them as “pepperoni” on a pizza!

Let me know in the comments below how you enjoy this recipe and make sure to take a look at my Crispy Tempeh Bacon too!

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