Prep 5 mins
Cook 30 mins
I made a Food.com account just so I could post this recipe. I just became veg and was craving some bacon. Found this originally in Vegnews, changed it up a tiny bit and here it is. Try it, it tastes like REAL bacon, you will NOT be disappointed!! Credit to Allison Samson
- 10 ounces extra firm tofu, vacuum packed, frozen, then partially thawed (easier to get thinner slices, water-packed okay too but will be less crispy)
- 2 tablespoons nutritional yeast
- 3 tablespoons sunflower oil
- 2 tablespoons maple syrup
- 1 tablespoon low-sodium tamari
- 1 tablespoon sea salt
- 1 teaspoon liquid smoke
- 1 tablespoon garlic powder
- 3 tablespoons sunflower oil (for frying)
- 1. Slice partially thawed tofu into very thin slices. In a small bowl combine nutritional yeast, oil, syrup, tamari, salt, liquid smoke, salt and garlic powder and whisk until combined as much as possible.
- 2. Pour bowl mixture into shallow baking dish. Place tofu slices in same dish so they are submerged in the liquid. Marinate for at least five minutes, but no longer than overnight. Be aware, tofu marinated too long will become delicate and easily break.
- 3.Heat sunflower oil in medium cast iron skillet and fry tofu, about three minutes per side. Drain on paper towels and serve.
Amazing. I used a-little-warmer-than-room-temp-melted refined coconut oil as my neutral oil. I also did not freeze my tofu, rather I pressed the water-packed extra-firm block for about 45 minutes. I'm having a really hard time saving some for my fiancé.
Used only 2 tbps of oil for the marinate, but other than that followed the recipe exactly. And, it was absolutely delicious! Had a veggie bacon, cheese, and tomato sandwich with mayo for dinner this evening and couldn't stop eating the leftover veggie bacon.