Lets Eat

Bacon from tofu, is it real? Can you actually turn a spongy block of pressed soy bean curd into the yummy crispy and greasy thing we all know as bacon. Now you can, this technique is quick, cheap, and easy. With the combination of a couple of other ideas and some time spent in the spice rack I don’t think I can improve this recipe anymore. Goes great on a BLT or can be crushed as a topping for salad. Maybe you can try it with a tofu scramble or even eggs (if your not vegan).

What you need:

16 oz package of extra firm Tofu (freeze for 24 hours, thaw then press out the liquid)
3 TBL low sodium soy sauce
2 TBL nutritional yeast flakes
3 tsp white vinegar

The Supplies

2 tsp liquid smoke
1 tsp Better than Bouillon NO chicken base
2 TBL maple syrup
1 TBL olive oil
1 tsp paprika
1 tsp kosher salt
toast
1 tomato
lettuce of choice
vegan margarine
salt and pepper

How you do it:

1. After you’ve thawed and pressed your tofu use a cheese slicer or something to evenly slice the tofu into about 1/16″ thick slices.

2. Lay the tofu slices in the bottom of a tupperware you don’t want more then 3 layers so make sure the Tupperware is big enough.

Looks kinda like Bacon

3. Now in a medium bowl whisk together the soy sauce, yeast flakes, vinegar, bouillon, maple syrup, olive oil, paprika, and kosher salt. Now pour the marinade mixture evenly over the tofu slices. Marinade for 15 minutes or you can keep this in the marinade refrigerated for up to one week so you can pull out some pieces and fry on the go.

4. Now bring 2 TBL of canola oil up to medium heat and toss your slices in, fry both sides until crispy like bacon but not burnt. If their are slices that missed out on the marinate you can brush some of the left over marinade over them as you fry.

5. Now for the hard part, coat 2 peices of toast with margarine, layer on 3 peices of bacon, two pieces of tomato, some lettuce, salt and pepper to taste.

6. Finally close the BLT and eat. If desired repeat step 5 until you reach desired fullness.