Vegan Spam

This post may feature affiliate links. Please read our disclosure policy.

Try making this simple vegan Spam recipe for your next lunch or dinner. It’s high in protein, full of hickory-smoked flavor, and entirely plant-based. You won’t believe how easily it comes together!

❤️ Why you’ll love this recipe

• Healthy: High in plant protein and low in preservatives, vegetarian Spam is much healthier than its traditional counterpart!
• Versatile: Eat it by itself, add it to fried rice, or make vegan Spam musubi.
• Diet-friendly: Naturally vegan and gluten-free, you can easily make this recipe oil-free as well.
• Affordable: Made with everyday household ingredients, this recipe won’t break the bank!

If you like vegan Spam, you’ll love our pan-fried tofu, sesame ginger tofu, tofu Buddha bowl, tofu marinades, or teriyaki tofu.

🤔 What is Spam?

Spam (branded as SPAM) is a type of canned lunch meat made up of 6 ingredients — pork, water, salt, modified potato starch, sugar, and sodium nitrite.

It’s a common household ingredient in over 40 countries, and it is especially common in Hawaiian and Asian dishes like Spam musubi.

As of today, there are 15 types of Spam from Hot & Spicy to Teriyaki.

📜 History

After Hormel Foods Corporation introduced Spam to the market in 1937, it only started gaining popularity after WWII.

The long shelf life and low price allowed it to fill a void for protein, especially when times were tough. From there, its use case exploded — Spam & eggs, Spam & potatoes, Spam fried rice, and the list goes on.

It’s speculated that the name is a combination of “spice” and “ham.” However, another theory suggests it’s actually an acronym for “Scientifically Processed Animal Matter.”

Whatever the case, vegetarian Spam is a much healthier alternative to a nostalgic favorite!

🌱 What is vegan Spam?

Vegan Spam is our plant-based take on the original meat-forward recipe!

Just like regular Spam, we wanted to create ours with few ingredients, making it affordable and versatile.

Our protein of choice is tofu since it holds up well and absorbs marinade like a sponge! Each bite is smoky, savory, and slightly sweet. It’s delicious on its own or incorporated into flavorful bowls, salads, and more.

🛒 Ingredients & substitutions

• Tofu: The tofu should be extra-firm for best results. You can try firm tofu, but make sure to press it for a few more minutes so it holds up better.
• Tamari: For intense, umami-rich flavors. We prefer tamari, but liquid aminos, coconut aminos, or soy sauce all work (note: soy sauce is not gluten-free).
• Maple syrup: Balances the tamari and adds a sweet, “honey-glazed” taste. If you don’t have maple syrup, use agave, brown rice syrup, or coconut sugar instead.
• Liquid smoke: The key ingredient for hickory-smoked vegetarian Spam! We personally think 1 teaspoon is more than enough for 1 block of tofu, but you can always add more for an extra smoky flavor.
• Rice wine vinegar: To impart just the right amount of tang. If you have access, use mirin (Japanese rice wine) for a more subdued and subtle flavor. If you do use mirin, reduce the maple syrup by about a teaspoon.
• Seasonings: We add garlic powder for savoriness, smoked paprika for a hearty spice, and beetroot powder to color our vegan Spam (this is optional as it’s just for looks).
• Water: To thin the marinade.
• Sesame oil: To cook the marinated tofu slices. If you don’t have sesame oil, use avocado oil or olive oil.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 Instructions

Step 1: Press & cut the tofu

Drain the tofu, then wrap it in a towel and press for 15-20 minutes. You can use a tofu press, but a cast-iron skillet works just as well for this.

Slice it in half or thirds to make thin rectangles. Cut each one into small rectangular shapes. Round the corners, if desired, to make them look more like spam. Save the little bits for a stir-fry or salad!

Step 2: Make the marinade

In a medium mixing bowl, combine the soy sauce, maple syrup, liquid smoke, rice wine vinegar, garlic powder, smoked paprika, beetroot powder, and water.

Step 3: Marinate the tofu

Poke small holes in the tofu slices with a toothpick or a skewer, then transfer them to the bowl of marinade.

Cover the tofu, and let the slices sit in the marinade for at least 30 minutes (the longer they sit, the better the end flavor will be).

Step 4: Cook the tofu

Once the tofu has marinated, heat sesame oil in a large non-stick skillet over medium-low. Cook the tofu slices (with leftover marinade) for 3-4 minutes on each side, or until golden brown and the marinade has thickened. Happy eating!

If you have questions about making vegan Spam, check out our FAQs or leave a comment down below!

🍣 How to serve vegan Spam

Serve vegetarian Spam by itself or add it to recipes like these:

• Spam musubi: Make sushi rice balls, then layer them with pieces of Spam and wrap them all with nori.
• Spam fried rice: Sauté your vegan Spam together with veggies and leftover rice for an inexpensive, quick, and healthy meal.
• Sushi: Instead of musubi, add vegan Spam to an avocado roll for some high-protein maki sushi.
• Rice: Keep it simple and eat it with a side of perfectly cooked white rice.

🌡️ Storage & reheating

If you have leftover vegan Spam, follow these storage tips to keep it fresh:

• Fridge: Once cooked, tofu Spam will last in the fridge for about 4-5 days in an airtight container.
• Freezer: Can’t finish your Spam in time? Transfer it to a freezer-safe bag or container, and it can be kept in the freezer for up to 3 months.
• Reheating: If frozen, thaw it in the fridge overnight and cook on medium-low for 1-2 minutes per side, or until warmed all the way through.

♻️ Variations

• Spicy: Add a teaspoon of sriracha to make an extra spicy version.
• Sweet: Adjust the sweetness level up or down by using more or less maple syrup.
• Use beet juice: If you don’t have beetroot powder, use fresh beet juice for the coloring agent. Replace 1 tablespoon of water with 1 tablespoon of beet juice.
• Oil-free: If you prefer to make oil-free vegan Spam, fry it with a dash of water in a non-stick pan. You can also pop it in your oven to make a baked version.
• Other flavors: Try other flavors of Spam like hot & spicy or jalapeño.

🧑‍🍳 Top tips

• Use a non-stick pan: For the best results, use a good quality non-stick pan.
• Use extra-firm tofu: Make sure you buy extra-firm tofu, which is firm enough to cook with and has a similar texture to Spam.
• Press the tofu: Pressing the water out helps the marinade better absorb and results in crispier vegan Spam.
• Marinate: We recommend marinating for at least 30-60 minutes, but preferably overnight.

💬 FAQ

🍴 More vegan meat recipes

If you enjoyed this vegan Spam recipe, feast your eyes on some more meat-forward recipes turned plant-based:

• Vegan carnitas: Crispy, citrus-based carnitas made from jackfruit.
• Vegan chicken tenders: Breaded chicken tenders made with a tofu base.
• Vegan chorizo: Spicy Mexican chorizo made with TVP.
• Vegan ground beef: Savory ground beef made with tofu.
• Vegan fish: Crispy beer-battered vegan “fish” made with hearts of palm.