Easy Vegan Spam (10 Ingredients) (2024)

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. You won’t believe how easily it comes together.

Utilizing easily accessible and affordable ingredients, this recipe transforms regular old tofu into a surprisingly convincing vegan version of classic Spam. Just like my pan-fried tofu, it’s the ideal choice for busy home cooks in need of a quick yet flavorful dinner.

Why I love this recipe

I appreciate fuss-free recipes packed with flavor, which is why vegan Spam is one of my favorite plant-based proteins to make. Using just extra-firm tofu and pantry staples like tamari, maple syrup, and a few spices, it’s both budget-friendly and easy to whip up.

All it requires is a quick marinade and a simple pan-fry, meaning this one-pan dish is perfect for busy weeknights when you’re short on time. The tofu takes on a beautifully caramelized exterior with a tender inside packed with smoky, savory flavors.

And since it’s high in plant protein and low in preservatives, this vegan and gluten-free recipe is much healthier than its meat-based counterpart!

Ingredient notes

This vegan Spam requires just a handful of ingredients, most of which you likely already have in your pantry. Find a breakdown and suitable substitutes below.

Tofu
Extra-firm tofu has a dense and chewy texture, ideal for absorbing flavors. It emulates the texture of traditional Spam, soaking up the savory marinade and holding its shape once cooked.

Substitute: You can try firm tofu, but it might not hold its shape as well. Make sure to press it for a few more minutes so it holds up better.

Tamari
Tamari is a byproduct of miso paste production, so it provides an intense, umami-rich flavor that mimics the savory depth of traditional Spam. Since it isn’t made from wheat, this sauce is considered gluten-free.

Substitute: You can also use a 1:1 ratio of liquid aminos, coconut aminos, or soy sauce. Note that soy sauce is not gluten-free.

Liquid smoke
The key ingredient for hickory-smoked vegan Spam! I personally think a teaspoon is more than enough for one block of tofu, but you can always add more for an extra smoky flavor.

Substitute: Smoked paprika can be used for a smoky flavor, but it’s less intense. Start with a ½ teaspoon and adjust to taste.

Maple syrup
I prefer maple syrup to balance the tamari and add a sweet, “honey-glazed” taste. Use 100% pure maple syrup, not pancake syrup, which contains high-fructose corn syrup and artificial flavorings.

Substitute: If you don’t have maple syrup, try an equivalent amount of agave, brown rice syrup, coconut nectar, or coconut sugar instead.

Rice wine vinegar
Imparts just the right amount of tang with sweet undertones. 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.

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

How to make

Learn the best way to make vegan Spam with my straightforward, easy-to-follow instructions. Find tips in green throughout this section for consistent and successful results!

Preparation

Begin by draining the tofu and wrapping it in a clean towel. Place a heavy object like a cast-iron skillet on top to press it for 15-20 minutes. This process removes excess moisture, allowing the tofu to better absorb the marinade.

Cooking

Step 1
Once it’s pressed, slice the tofu in half or thirds lengthwise to make thin rectangles, then cut each rectangle into smaller rectangular pieces, resembling the shape of Spam. You can round the corners for a more authentic look.

Step 2
In a medium mixing bowl, combine the tamari, maple syrup, liquid smoke, rice wine vinegar, garlic powder, smoked paprika, beetroot powder, and water. Whisk them together until well combined.

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.

Step 3
Using a toothpick or skewer, poke small holes in the tofu slices, which allows the marinade to penetrate more deeply. Place the tofu in the marinade, ensuring all pieces are covered, and let them sit for 30-60 minutes.

The longer the slices sit in the marinade, the better the flavor absorption. You can even let them sit in the fridge overnight.

Step 4
Heat some sesame oil in a large non-stick skillet over medium-low heat. Add the marinated tofu slices and any leftover marinade. Cook for 3-4 minutes on each side, or until they’re golden brown and the marinade has thickened. Happy eating!

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.

Serving suggestions

With how versatile vegan Spam is, the serving options are endless! You can enjoy it as a snack by itself, make Spam avocado rolls, try vegan Spam musubi, or incorporate it into a vegan breakfast casserole.

For a complete and well-balanced dinner, serve it on a bed of steamed white rice or sushi rice with air fryer Brussels sprouts or air fryer green beans.

Cooking tips

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.

Frequently asked questions

Storing & reheating

Before storing, let your vegan Spam cool to room temperature to maintain its texture and flavor. Once cooled, keep the following storing and reheating tips in mind.

Fridge
Vegan Spam can be stored in the refrigerator. Just place it in an airtight container to retain its moisture and flavor. It typically lasts up to 4-5 days when stored this way.

Freezer
Freezing is also an option for longer storage periods. Wrap individual slices in cling film or place them in a freezer-safe bag, ensuring they are well-sealed. It can be stored in the freezer for up to 2-3 months.

Reheating
Let slices thaw in the fridge overnight if they’re frozen. Reheat the slices in a skillet over medium-low heat until they are warmed to your liking. This method preserves the texture and flavor best, but you can also use the microwave.

Serving size

This vegan Spam recipe yields enough servings for 2 people, but it’s easy to scale up if you’re feeding a crowd. From my experience, it’s best to marinate the tofu in advance, which makes it perfect for meal-prepping.

Simply press, slice, and marinate the tofu up to 2 days in advance. Store the slices in an airtight container in the refrigerator, turning them every so often, until you’re ready to cook and serve.

More tofu recipes

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.