PW (gouda329) wrote in vegancooking,

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Tofu Bacon

Yesterday I got the book Vegan Vittles, by Joanne Stepaniak who wrote the Uncheese Cookbook, from the library.  Looking through it, there are some amazing recipes and I'm excited to have this book for the next three week.  I might even go buy it.  (I love that about the library, so I don't have a bunch of cookbooks that I like one or two recipes out of, I can test drive them out first!)

Anyway, I made a BLT yesterday using her recipe for tofu bacon and I wanted to share it with you.   I didn't take a picture as I was too excited to try it to run upstairs and grab my camera.  Included is my commentary.

- 1/2 lb regular firm tofu rinsed, patted dry, and pressed [I was just making this for me, so I just used about three     or four thin slices off of my block of tofu]
- 3 tablespoons soy sauce [I just used a couple of splashes]
- 1 tablespoon pure maple syrup
- 1 tablespoon nutritional yeast flakes [I couldn't find any yesterday at the store, so I left this out.  I've never actually bought nutritional yeast before so I couldn't tell a difference]
- 1 teaspoon canola oil [I couldn't find our vegetable oil, so I just left it out, but I'm sure it is just to make the tofu take up the marinade better]
- 1/4 to 1/2 teaspoon liquid hickory smoke [This is what made it taste so good! I only used a couple of drops for my tofu]

1. Slice the tofu into 24 to 28 1/8 inch slices, approximately 1-inch wide x 3 1/2 inch long.  Arrange the tofu strips in a single layer on two large dinner plates, and set them aside.

2. Place the marinade ingredients in a measure cup, and whisk them together until they are well combined.  [I put the ingredients in a little tupperware container that would be able to accomdate my slices and put the lid on and shook it until combined]  Spoon the marinade equally over the tofu stripes on each plate.  Turn the strips carefully, dipping each one into the marinande that remains on the plate so that all the pieces are coated well on both sides.  Cover the plates tightly with plastic wrap, and let the tofu marinate in the refrigerator for at least 1 hour or up to 24 hours.  [I put the tofu strips in the tupperware and then turned them periodically over the next hour.  It was my first time to actually take the time to press the tofu and it soaked up that marinade really quickly!]

3 "Skillet Browned Bacon"  Basically fry the pieces in a little oil over medium heat until warm, brown, and crispy.

4. "Oven Browned Bacon" Heat the oven to 400 F and put the slices on a baking sheet with non stick cooking spray.  Bake for 20 to 22 minutes, turning them over half way through.  It will crisp more as it cools.

[I used my George Forman grill to grill up the bacon, just put it on there and flipped it over after about 3 or 4 minutes since my grill cooks hotter on one side than the other.  It had beautiful grill marks and crisped up very well.  I haven't had real bacon in so long since when I ate meat I could only eat the turkey bacon that I thought this tasted pretty authentic.  My sister said that it did not taste like bacon, it tasted good, but would not fool anyone.]
Tags: breakfast foods(uncategorized), easy-recipes, substitutes-meat-bacon, tofu
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