Vegan Deli Slices Recipe

I am a huge fan of the Tofurky made by Turtle Island Foods, but I really enjoy making home versions of our favorite store-bought foods.  I found a good recipe online, but it wasn't quite what I wanted as far as flavor and protein goes.  So I created this recipe that is so easy that you mix up in the blender and stir in the dry ingredients.  My 9 year old son has been eating this for months and he loves it.  It's so versatile and easy!
Believe me when I say that yours will look much better than this!  See the top of mine?  To avoid that darkened spot, you really need to seal your aluminum foil packet well.  (You'll see below in the method).

Vegan Deli Slices

Ingredients:

1/3 Brick Firm Tofu (drained & dried between paper towels)
3 TBSP Nutritional Yeast (I use Red Star)
2 TBSP Soy Sauce
2 TBSP Shiitake Sauce* (optional, I use Wan Ja Shan)
2 Tsp. Vegan Worcestershire Sauce
1 1/2 Teaspoons Garlic Powder
1 1/2 Teaspoons Onion Powder
1/2 Teaspoon Poultry Seasoning (this is simply a mix of thyme, sage, marjoram, rosemary, black pepper, and nutmeg)
1 Cup Vegetable Stock (I heat mine up a bit)
1/2 Cup Garbanzo Bean Flour
1 1/2 Cups Vital Wheat Gluten (I use Arrowhead Mills)

Preheat oven 450⁰

1. Place tofu, nutritional yeast, soy sauce, shiitake sauce, garlic & onion powders, and poultry seasoning in blender and blend until it's a smooth paste.  Add in the warm vegetable stock and blend slowly until incorporated and the mixture thins out.

2. Pour mixture into a large mixing bowl and stir in the garbanzo bean flour and vital wheat gluten.  The mixture will be a rather sticky mess and that's ok!

3. Prepare a water bath by adding an inch or so of water to the bottom of a 9" x 13" pan.

4. Grease a length of aluminum foil (about 12 to 14 inches long) and place your sticky deli slice mess on the center.  Form your mess into a log or loaf shape and seal up into the aluminum foil.  Make sure that your foil is sealed well or you'll end up with a crispy outer "loaf."

5. Place your lovely aluminum-wrapped package into the water bath and bake in the oven for ~1 hour.  Make sure that you check on your water level throughout the cooking time.  If the pan goes dry, you will end up with very a very crispy bottom.  The loaf will be soft to the touch, but that's ok! It will get a bit more firm as it cools.  At this point you can either place the aluminum pack directly on the oven rack for about 10 to 15 mins or you can take it out of the oven.  Placing it back in the oven will give the outside of the loaf a more firm texture and taking it out of the oven will result in a universal, softer, but delicious consistency.

6. A good, sharp serrated knife should slice this up nice and thin, but I also cut ours into chunks and pieces for use in stir-fry's as well.

* You can easily leave the shiitake sauce out without any problems.  You can also add in liquid smoke or any other herbs or seasonings that you'd like.

Let me know how you liked the recipe and what add-in versions you created.
Happy cooking!