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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. :) Ingredients:
4 oz extra firm tofu |
2 t light soy sauce |
2 t maple syrup |
1 t hickory flavored liquid smoke (i made this with mesquite the first time, not the same thing) |
nutritional yeast to coat the tofu slices |
peanut (or other high temp) oil to shallow fry |
Directions:
1. Press the tofu for at least 10 minutes to remove excess water.
2. Slice thinly.
3. Mix soy sauce, syrup, and liquid smoke. Coat tofu slices with marinade. Let marinate 10-60 minutes.
4. 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!
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