Vegan Salami


Hi there! I’m back again after a while, as usual… this was a successful experiment, which me an my meat eater partner enjoyed a lot. It doesn’t properly taste of salami, but it may remind it a bit, and the texture is very pleasant. Of course you can add other spices to “personalise” it a bit, let’s say that this is a sort of basic recipe.


600 gr of firm tofu – not the silken one, or better: I didn’t use that, maybe it’s worth trying
5 heaped teaspoons of agar agar powder
5 tablespoons of umeboshi plum vinegar
1 heaped tablespoon of miso (melted in warm water)
3 heaped tablespoons of gluten flour
2 heaped tablespoons of nutritional yeast flakes
2 tablespoon of smoked paprika (but normal paprika would be fine as well)
chili, to taste (I’ve got chilli paste, used 1 teaspoon)
1 tablespoon of olive oil
vegan broth and/or spices to taste (I used marjoram, oregan, thyme, bay leaves, fennel seeds)

First of all, get your tofu and set aside say 1/4 of it. Blend all the ingredients, except for the gluten flour, very well with a hand blender. Add gluten flour and stir vigorously as it’ll tend to get sticky and form lumps. You can also try using the hand blender, I didn’t, as it’s generally tricky to wipe the gluten out afterwards. Now, take the remaining tofu and coarsely shred or chop it; add it to the misture.

Wrap the mixture in a cheese cloth using a kitchen string. Place the “salami” in the broth (made of vegan stock cube or the spices you prefer) and let it cook for about 1 hour. As soon as you remove it from the broth it’ll be very soft, so be careful or you’ll break it. Let it rest for 1 hour and it’ll set. And that’s it! Simple, isn’t it? And so good! You can add spices in the mixture, if you want to give the salami a more distinctive flavour. As you see in the photos, it can be sliced quite thinly, perfect for sandwiches and paninis.

It’s excellent both hot and warm. Try and let me know! See you soon, you take care 🙂

  1. saffron 28 September 2011 at 20:01

    This is quite impressive I have to say! Must be so good as well

  2. spaz 4 March 2014 at 14:10


    This looks fab….kinda like spam. But in a yummy vegan way.
    I have a question – What bran of gluten flour did you use?
    So many say gluten flour when it’s actually vital wheat gluten, not knowing there is a difference.
    Thank you.

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