See? You know I wouldn't leave you without a consolation prize. Bacon makes everything OK, doesn't it?
I love bacon. Crispy, salty, sweet and smoky bacon. And tofu makes the best fakin' bacon (though it does mean I can't enjoy it with a scramble - wish I could handle my soy like a vegan, darn it!). This is my all time favorite recipe for tofu bacon; I found it online shortly after I turned veg in 2008, and except for some experimentation with my stovetop smoker, I've mostly remained true to this formula. Darned if I can remember the exact site from which I stole this particular recipe, but I've included a link to another one at the end of the post. Before you set forth in baconness, though, I'll share with you my acquired tofu bacon wisdom:
- The recipe doesn't say thing one about pressing your 'fu. Do it anyway - preferably overnight in a Tofu Xpress (ingenious if expensive device!). The texture is so very much better with that extra step.
- There is some madness mentioned involving a cheese slicer. Nuts to that! The cheese slicer will only make a raggedy mess of your bean curd and harsh your mellow. Just use a sharp knife to slice your tofu.
- Put all the marinade ingredients in a quart-sized Ziploc, seal well, and shake to mix. The plop the sliced tofu inside, seal it while expelling as much air as possible, and marinate thusly. The good wet stuff will distribute much better this way, I promise. Turn it after about twelve hours, if you remember. Don't fret if you forget; remember, we're trying to not harsh mellows here.
- If you're low on maple syrup, you can replace it with two tablespoons of brown sugar instead and still get great results. Just make sure that stuff is dissolved really well before you dump in the tofu.
- The cast iron skillet cooking method is great. But I'm also working on a lazy gal's version where you bake everything on a very lightly greased cookie sheet instead. As soon as I perfect it, I'll be back with the details.
- These freeze well. You can reheat in a low oven, a low skillet, or the microwave. Yum!
Now, go forth and MAKE TOFU BACON!!!* (<--- recipe link!)
(And if you want to ignore my instructions, go for it! I'll never know. And even if I did, I wouldn't be insulted. It's your bacon, darn it. Do as you will.)
*Unless you have a soy allergy or intolerance. In that case, ignore this entire post.