This, while not the most attractive strip in the world, is a mighty tasty strip. We have it with breakfast a lot. It gives you a *bacon* you can have with your eggs. It gives you something to put on bread with slices of tomato, lettuce and mayo. Not a BLT, but a TLT. A tofu, lettuce & tomato sandwich. It’s a multi-tasker! A crispy, sweet, with a hint of smoky, multi-tasker. I’m pretty sure that if you give this a try, you’ll be hooked, too.
The set up –
You’ll need tofu, of course. I get Wildwood brand from my coop. According to their website, they are a non-gmo food. Some nutritional yeast, to give it the savory flavors, either Bragg liquid aminos, or a low sodium soy sauce, some liquid smoke and maple syrup. If Coombs Family Farms maple syrup is available to you, use it. So good, and organic, even.
First off, open the pack of tofu and drain it. Let it drip for a while, then place it on a couple of paper towels and pat it dry.
Tofu is a sponge. You want to remove the excess water, so it can soak up the new flavors. Now, here’s a tip from me. It’s just for you, so don’t spread it around. It’ll be our secret. Use a cheese slicer to cut the tofu into strips! Amazing! Now, shush, remember., it’s our secret. Stand the tofu up on it’s narrow end, like a little tofu tower, and run the cheese slicer down the length.
Depending on your brand of tofu, you should get a dozen slices.
Now, for the marinade. Measure out a cup of the Braggs, 2 tablespoons of nutritional yeast, 2 tablespoons of maple syrup, and 1 tablespoon of liquid smoke. This Colgin Liquid Smoke is gluten free & vegan, so you can use it to flavor so many things. Dips, sauces, vegetables – ohhh, how about a smoky, stuffed mushroom!
Pour all the marinade mixings into a container that is big enough to hold the marinade, the tofu and will give you some room to shake it around a bit.
Add the tofu slices.
Secure the lid and give it a gentle shake to distribute the slices and marinade.
Now, put it in the fridge and let it marinate for at least a day. I’ve gone as much at 3 days before, but, I had far less tofu bacon to use. Seems that this marinated tofu is just dandy over a salad or scrambled into some eggs. If you can refrain from gobbling it up, give it a gentle shake whenever you open the fridge. We want everybody in the pool to get equal marinating time.
For cooking day, get out a heavy fry pan, cast iron or a large non-stick pan will work. Heat over medium heat. Give the pan a light coating of oil.
When the oil is shimmery, add the tofu slices – after you have shaken off the excess marinade – to the pan. It’s going to crackle and spit oil all over. Fry as many as can fit easily in the pan. You have to flip these over, so no crowding the pan. After about 2 to 3 minutes, flip them over.
You want a nice browness to it. If you want it darker, it’s ok to flip it more than once. Darker is crispier. After another 3 minutes or when you want it, remove the slices to a rack and keep in a warmed oven.
Add more oil, and do the next batch. Continue until all tofu bacon is cooked. Serve with your favorite breakfast staple. This time, we had ours with polenta topped with spinach sauteed with onions, and a couple of fried eggs. Adapted from a recipe by thekitchn.com that my son shared with me. Heavenly. Delicious. Slightly naughty. This should be your next breakfast!
- 1 14 oz package of extra firm tofu or similar size
- 1 cup Bragg liquid aminos or soy sauce
- 2 Tablespoons nutritional yeast flakes
- 2 Tablespoons maple syrup
- 1 Tablespoon liquid smoke
- vegetable oil as necessary
- Open and drain the tofu. Pat off extra moisture with paper towels and transfer to cutting board. Stand the tofu up length wise. Using a cheese slicer or a steady knife hand, slice the tofu in to strips along the narrow edge. You'll get about 12 strips.
- Measure out the rest of the ingredients and pour into a lidded container. Use one that will hold all the tofu. Then, add the tofu slices, seal and give a gentle shake to distribute the marinade.
- Allow the tofu to marinate in the fridge for at least one day. Give it an occasional shake to keep all the slices covered.
- Heat a nonstick or cast iron fry pan over medium heat. Coat lightly with oil and add tofu slices. Fry the slices until they are browned and crispy, about 3 minutes per side. Remove to a rack and keep warm. Repeat with remaining slices, adding more oil to the pan as necessary.
- Note: Taste the marinade before adding the tofu. If it's too salty, add a ¼ cup of water.