Tofu Bacon

Bacon: The gateway meat. I’ve seen many veggies turn back after  succumbing to the sweet allure of lady bacon.  I wish I could honestly say that I know what bacon tastes like – but I can’t remember!

An omni I know recently tried to argue with me that no veg[an] form of protein could hold a candle to the taste of meat. We were specifically discussing jerky. I’ve never had jerky made from any animals, but I have had wheat jerky and I must say that it’s a tasty snack.

Perhaps my perspective is different because I’ve always had to season, marinade or otherwise flavour my tofu/tempeh/whatever before cooking and consuming. Most meats are, in fact, heavily spiced and flavoured before they are purchased. Even when purchased in it’s raw form, most consumers will then add flavour to their meat before cooking it.

Most seasonings are veg[an] anyway. If meat is just a vessel to get the flavourings in to your face, can other protiens not be used interchangeably, or, dare I say – instead?

Tofu is one of the most versatile foods available. It comes in different levels of firmness and can easily be manipulated.  I use firm or extra firm tofu for my tofu bacon. Because tofu is kept in water, it is saturated and water-logged. This keeps it moist and fresh, however – if you can drain the tofu, it will be more receptive to the flavours you are adding to it. The easiest way to drain tofu is to let it freeze and then thaw. Much of the water will drain itself in the thawing process. Squeezing the tofu gently with your hands will also rid it of a lot of it’s water.

The only problem with draining tofu is that it will lose much of it’s stability, that is -it crumbles easily. Drained tofu is great if you want to make tofu bacon bits, but for strips and slices – especially if you like them thin and crispy – it’s best to use straight-out-of-the-package, waterlogged tofu, as it will maintain it’s structure better when sliced.

And now, what you’ve been waiting for, The recipe!

• 1 block of tofu (approx 200g) sliced to your liking. (I prefer thick slices, about 0.25-0.5cm – but thin works too)
• 1 cup vegetable broth
• 1/2 cup Braggs (or 1/3 cup soy sauce)
• 1 tbsp white vinegar
• 1 1/2 tbsp liquid smoke
• 1 tsp garlic salt
• a generous sprinkling of sesame seeds, or a dash of sesame oil (optional)
• cracked black pepper (optional)

Mix merinade in a dish deep enough to cover all of the tofu. Add Tofu slices. Let sit, in the fridge, for at least 4 hours – I usually leave it overnight.  Fry slices on medium heat to desired crispness. I’m in it for the flavour, not the grease, so I only use a little bit of oil and drain the slices on paper towel but Elli uses a little more oil and loves the thin, crispy pieces. She also cooks them for longer than I do. The vegan in my life has said that frying them in Earth Balance recreates the pleasant greasyness of real bacon.

Enjoy!