Wednesday, February 29, 2012

Tofu "Bacon"

What the blog sphere is not in need off are more Tofu Scramble and Fake Bacon ideas. Yet, all the same, here is my take on the latter.
It's worthy of a post since, well, it's my first time sharing a recipe!
Having read, and tried, many variations on the theme, I've come up with one that is easy, relatively fast, and IMHO, tasty.

As we all have our preferences please note that these measurements are at best an approximation. (I cook like my Grandma, by feel)

1 Block extra firm tofu (16oz) (The ones from Trader Joe's are perfect.)
* Less then extra firm tofu will need to be drained a bit first. *

2-4 Tablespoons Tamari (Soy Sauce or Brags will work as well)
1/2-1 Teaspoon Liquid Smoke
1-2 Tablespoons Maple Syrup

1-2 Tablespoons Nutritional Yeast

Start by slicing the tofu into thin (1/4 inch) UNIFORM slices. (We want these to cook evenly. A wired cheese slicer work great for this)
In a small bowel mix the liquids.
Have the Noosh at the ready.

Over on at 425. Let it preheat.
Spray a large baking sheet with oil, place the sliced tofu on the oiled sheet single file, and spray again with the oil.
Pop the baking sheet into your preheated over, and set the times to 5 min.
Once the times goes off, remove the sheet and flip the tofu slices.
Back into the over they go for another 5-8 min.
You want these ALMOST crisp, but not too much that they are no longer chewy. (This is a big YMWV. I like mine real chewy, so keep them in for a shorter time. Like 'em crispy? More time in the over for yours)

Remove from over, drizzle the liquid mixture evenly over the freshly backed slices, follow with a light shower of the nutritional yeast, toss the slices to get all parts covered, then serve, or use in your own favorite way.

The block of tofu ready to be sliced.
On the baking sheet and ready for the oven.
Having been flipped and put back into the oven, these are ready for the flavor treatment.
Coated and ready to be devoured. (Yeah, like I'd only have 4 at a time...)

1 comment:

  1. I really like this recipe! I never thought to ask you for it, but now it's mine! :)

    Thanks for sharing!