I grew up on Rudy’s. I always got the brisket or turkey sandwich, piled with red onion, pickles, and soft white bread, dripping in that sauce. I already made a vegan brisket, so the turkey had to be next.
This vegan turkey is a tofu and seitan loaf rolled in a salt and cracked black pepper crust, baked in foil, then chilled overnight so it slices thin like real deli turkey. It’s high protein, nut free, and perfect for sandwiches all week. Plan ahead for the overnight chill, then pile it onto white bread with pickles, red onion, and Rudy’s sauce.
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Vegan Peppered Turkey
A high protein vegan turkey made from tofu and seitan, rolled in a salt and cracked black pepper crust, baked in foil, and chilled overnight so it slices thin like real deli turkey. My take on the Rudy’s turkey I grew up on.
Ingredients
Equipment
Method
Make the Turkey
- Preheat the oven to 350°F.
- Crumble the tofu into the food processor and process for about 1 minute until finely broken down.
- Add the remaining turkey ingredients, starting with 1/2 cup water, and let the processor run for 2-3 minutes until a smooth, firm dough forms. Only add another tablespoon or two of water if it’s too dry. You want a firm dough.
- Turn the dough out onto the counter and knead by hand for about a minute, shaping it into an oval loaf. Tear off a piece of foil about 3 times the size of the loaf.
Salt & Pepper Crust, Wrap & Bake
- Mix the cracked black pepper and kosher salt in a small bowl.
- Lightly spray the foil with cooking spray. Sprinkle half of the salt and pepper in the center of the foil, roll the loaf in it, then sprinkle the rest over the top and press it in so the whole loaf is coated.
- Fold the foil up over the loaf, pinch it closed at the top, and twist the ends to seal it tightly.
- Place the wrapped turkey on a baking sheet on the middle oven rack and bake sealed for 30 minutes. Carefully open the foil and keep baking for another 30-40 minutes.
- Let the turkey cool at room temperature, wrap it back up in the foil, and refrigerate overnight. Don’t skip this. The overnight rest is what gives it that firm, deli-style texture. Once chilled, slice it thin with a sharp knife or mandolin.
Notes
Adapted from 86 Eats’ Vegan Deli Sliced Turkey Breast. I swapped the hickory seasoning for a simple salt and cracked black pepper crust, Rudy’s style.
Plan ahead: the turkey needs to chill in the fridge overnight before slicing. Slice it thin for sandwiches, or thicker to serve warm as a main.
Tofu: vacuum-sealed high protein tofu works best because it’s firmer and drier. If you use regular extra firm tofu, press it well first and you may need less water.
Texture tip: if your turkey comes out full of little holes or bready, it was likely under-kneaded or the oven ran hot. Try dropping the oven 25°F.
Substitutions: use water instead of oil for oil-free, cornstarch instead of tapioca starch, and any chicken-less bouillon.
Nutrition (per 1/8 recipe): 201 calories, 6.1g carbs, 9.2g fat, 23.4g protein
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