I found a recipe for tofu bacon. Sounds gross, I know, but I tweaked a couple of things in it, and it’s so damn good! I’m having a BLTC (cheese) as I type this. Here goes.
You need 1 block extra firm tofu. Press & drain the tofu, really well, getting out all the water possible. You really want this as dry as possible. I pressed mine for about 8 hours.
Marinate; mix the following:
- 1.5 cups low sodium soy sauce (regular sodium might make it too salty)
- 2-3 tablespoons liquid smoke
- 1 teaspoon fresh ground black pepper
- 1/3 cup maple syrup
- 1 teaspoon Sriracha hot sauce (aka Rooster sauce)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion power (optional)
Once tofu is pressed, carefully cut into 1/8” strips. You can cut long ways, or against the short end - either way making strips. Don’t go thick on this. Even “thick cut” bacon is relatively thin. Long ways, you should get about 14 strips; against the short end, you might get more than 20.
In an air tight flat container (or a zipper storage bag), carefully put all the tofu, add marinate and seal. Be careful not to break the tofu part. You want strips, not flakes. Let marinate in fridge for a good 12 hours.
In a small amount of oil, over a medium-high heat, cook marinated strips around 2.5 minutes per side. They’ll brown quickly and crisp up. Don’t burn them. The cook time can vary depending on how thin you cooked them.
Blot dry on paper towel, then serve. I made a BLT just now with 5 strips of tofu bacon (I cut against the small end, so I used for my sandwich), tomatoes from my garden, some green leaf lettuce, Vegenaise, & GoVeggie’s Pepper Jack cheese slice. ZOMG!
You can alter this to be more spicy, or sweeter, etc., depending on your tastes.