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Vegan "Spam"

This Vegan "Spam" recipe is a delightful and compassionate twist on a classic, providing all the umami and savory notes you'd expect from traditional spam, but without any animal products. We'll use tofu, vital wheat gluten, and a variety of seasonings to replicate the taste and texture of spam. Perfect for breakfasts, sandwiches, or any other dish where you'd normally use spam!
Prep Time20 minutes
Cook Time1 hour
Cool Time30 minutes
Total Time1 hour 50 minutes

Ingredients

  • 1 block of extra-firm tofu, drained and pressed
  • 1 cup of vital wheat gluten
  • 2 tbsp of nutritional yeast
  • 2 tbsp of soy sauce
  • 1 tbsp of liquid smoke
  • 2 teaspoon of smoked paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of pink salt
  • 1 cup vegetable broth
  • canola oil, for frying

Instructions

  • In a large bowl, crumble the drained tofu until it reaches a ground meat-like consistency.
  • Add the vital wheat gluten, nutritional yeast, soy sauce, liquid smoke, smoked paprika, garlic powder, and onion powder to the bowl. Mix everything together until well combined.
  • Knead the mixture in the bowl for about 5 minutes, or until it forms a firm, elastic dough.
  • Shape the dough into a loaf that's roughly the size and shape of a spam can.
  • Preheat your oven to 325°F (165°C) and prepare a baking dish by lightly oiling it.
  • Place the "spam" loaf in the dish and pour the vegetable broth over it.
  • Cover the dish with foil and bake for 1 hour, turning the loaf halfway through to ensure even cooking.
  • After baking, let the "spam" cool and firm up before slicing.
  • Once cooled, you can slice the vegan "spam" and fry it in canola oil until golden brown on each side.

Notes

  • This Vegan "Spam" is great to prepare ahead of time. It can be stored in the fridge for up to a week, or frozen for longer storage. Just slice and fry whenever you're ready to use it.
  • You can also adjust the seasonings to your taste. If you prefer a spicier "spam", add some chili powder or cayenne.
  • The pink salt is optional but gives a distinctive flavor that's similar to traditional spam. If you're avoiding sodium, feel free to omit it.
  • To press tofu, wrap it in a clean towel and set a heavy object (like a skillet or canned food) on top of it. Let it sit for at least 15 minutes to remove excess moisture.
  • Remember to serve your vegan spam with love and enjoy!