Easy Vegan Spam (10 Ingredients)
Try making this quick, no-fuss vegan Spam recipe for your next lunch or dinner! It's high in protein, full of hickory-smoked flavor, and entirely plant-based.
Equipment
- Tofu press or heavy object
- Knife & cutting board
- Large container
- Non-stick skillet
Ingredients
- 1 block extra-firm tofu
- ¼ cup tamari
- 2 tablespoons maple syrup
- 1 teaspoon liquid smoke
- 2 teaspoons rice wine vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon beetroot powder
- 2 tablespoons water
- 1 tablespoon sesame oil
Instructions
Tofu
- Drain the tofu, then wrap it in a towel and press it for 15-20 minutes (a cast-iron skillet works great for this).
- Slice it in half or thirds to make thin rectangles. Cut each one into small rectangular shapes (you should get about 6-8 pieces out of this recipe).
- Round the corners, if desired, to make them look more like spam. Save the little bits for a stir-fry or salad!
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.
- Poke small holes in the tofu slices with a toothpick or skewer, then transfer them to the marinade. Cover and let them sit in the marinade for 30-60 minutes (the longer, the better).
Cook
- 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 they’re golden brown and the marinade has thickened. Happy eating!
Notes
Evenly press the tofu: Position the cast-iron skillet or other heavy object in the center of the tofu block so moisture is removed evenly. Uneven pressing can result in inconsistent texture and flavor absorption.
Slice thickness: Cut the tofu into even thicknesses so it consistently absorbs the marinade and cooks at the same rate.
Keep the slices covered: Make sure all the slices are fully submerged in the marinade. If needed, stir or flip the slices halfway through marinating.
Skillet size and material: Use a large non-stick skillet to prevent sticking and allow enough space for flipping the tofu slices. Crowded tofu won't brown as effectively.
Use leftover marinade: Don't discard any leftover marinade! Cook it with the tofu to intensify the flavor and create a honey-glazed coating.
I add beetroot powder to give the tofu slices a subtle Spam pink hue, but it's optional. If you can't find this ingredient, simply omit it.
The longer the slices sit in the marinade, the better the flavor absorption. You can even let them sit in the fridge overnight.
Keep the heat over medium-low to prevent burning the glaze. The goal is to achieve a deep brown crust while allowing the tofu to absorb the flavors.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1piece | Calories: 61kcal | Carbohydrates: 4.9g | Protein: 4.5g | Fat: 2.7g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 0.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 438.4mg | Potassium: 105.9mg | Fiber: 0.1g | Sugar: 3.6g | Vitamin A: 30.8IU | Vitamin C: 0.01mg | Calcium: 22.7mg | Iron: 0.8mg
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