Tofu Bac'n
From vainwi 14 years ago
- 30 to make
- Serves 4
I didn't create this recipe, but as with most things I cook, I've made modifications. I've lived with it for a while, now, and think I have the final version. It's met with rave reviews from veg*ans and meat eaters alike, and my veg friends say it's definitely a good substitute for the pork kind. Read more The original recipe was a little tedious and, I have to say, not as good. I've also made it with dicing or crumbling the tofu, and prepared the same way, for use in recipes like carbonara. Hope you enjoy. :) See less
Ingredients
- 4 oz extra firm tofu shopping list
- 2 T LIGHT soy sauce shopping list
- 2 T maple syrup shopping list
- 1 t HICKORY flavored liquid smoke (I made this with mesquite the first time, NOT the same thing) shopping list
- nutritional yeast to coat the tofu slices shopping list
- peanut (or other high temp) oil to shallow fry shopping list
How to make it
- Press the tofu for at least 10 minutes to remove excess water.
- Slice thinly.
- Mix soy sauce, syrup, and liquid smoke. Coat tofu slices with marinade. Let marinate 10-60 minutes.
- Put nutritional yeast in a shallow dish and coat both sides of the marinated tofu slices (this may be done ahead, to some extent). Heat oil in skillet over med-high heat. Add bac'n slices and saute until browned. We've tried varying shades of brown - deep gold seems to be best. Enjoy!
People Who Like This Dish 3
- ttaaccoo Buffalo, NY
- nativeprincess Magalia, CA
- vainwi Milwaukee, WI
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