Name: Tofu Lunch “Meat”
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 block Extra firm tofu or super firm tofu; 1 cup water; 2 tablespoons Better than bouillon veggie base; 3 sprigs fresh thyme; 0.5 tsp black pepper

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Tofu Lunch “Meat”

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Tofu Lunch “Meat”

1 block Extra firm tofu or super firm tofu

1 cup waterplus more as needed

2 tablespoons Better than bouillon veggie base

3 sprigs fresh thymeor other fresh herbs

½ tsp black pepperfreshly cracked

Instructions

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Instructions

If you’re using extra firm tofu, press it to release excess moisture. Super firm tofu does not need to be pressed. Prep the tofu by thinly slicing it with a vegetable peeler. You can make the slices as thin or as thick as you would like. Repeat until the whole block of tofu is sliced.

In a large skillet over medium heat, add in the water and the better than bouillon. Mix until dissolved and fully combined and then add in the thyme and the tofu strips in an even layer in the pan.

Bring to a gentle simmer and let the tofu cook for 20 minutes, checking on it every few minutes to ensure there’s still enough liquid in the pan. You just want to maintain a thin layer for the tofu to simmer in. Add more water + bouillon as needed.

Remove the tofu from the liquid and let cool. Store leftovers in the fridge for up to a week and ENJOY!

Notes

Tofu: I definitely suggest super firm tofu for this if you can find it. Trader Joe’s makes an amazing one but you can also find it at other stores. If all else fails, I have made this with extra firm tofu before and it turns out great!

If you are unable to find the Better than Bouillon, you can use regular veggie broth, you may just want to add some salt and extra seasoning such as soy sauce.

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Tips & Tricks (5)

Press Your Tofu Thoroughly 💧
Use a tofu press or wrap the block in clean kitchen towels and place a heavy weight on top for 15-30 minutes before cooking to remove excess moisture, allowing better browning and flavor absorption.
Cube Before Marinating 🔪
Cut your pressed tofu into bite-sized cubes and marinate them in the veggie broth mixture for at least 20 minutes so the seasoning penetrates evenly throughout the pieces rather than just coating the surface.
High Heat for Textural Contrast 🔥
Sear the tofu cubes in a hot pan with a light coating of oil to develop a golden, crispy exterior while keeping the interior tender—this mimics the texture of actual lunch meat.
Layer Your Aromatics 🌿
Add the fresh thyme to the broth at the beginning of cooking for deep infusion, then finish with additional fresh thyme in the last minute for bright, fragrant notes that elevate the dish.
Reserve Cooking Liquid for Moisture 💧
Keep some of the seasoned broth after cooking to toss with the finished tofu cubes just before serving—this prevents the tofu from drying out and ensures consistent seasoning throughout.