Smokey, crispy, filling and just a little greasy! This hangover saviour will tick all the bacon craving boxes.
Tofu is a humble but versatile ingredient that can be transformed into almost anything. Made from soy milk curd, it’s pressed into a solid block (similar to the way dairy cheese is produced!) and is available in varying degrees of firmness, from soft and delicate silken tofu through to dense extra firm blocks.
Like a sponge, tofu will absorb any liquid it is soaked in. It becomes especially absorbent after pressing, as the compression draws out excess water and allows it to absorb more new flavours – like this delicious salty bacon-flavoured marinade!
Tofu is also high in iron and calcium, and provides a complete source of protein, containing all nine essential amino acids. Low in saturated fat, this tofu bacon is a healthier alternative to the original meat version, plus you’re reducing your impact on animals and the environment. Everybody wins!
Vegan Tofu Bacon
- 450 g firm tofu
- 1/3 cup soy sauce
- 1 tbsp maple syrup
- 1 tbsp liquid smoke
- Press tofu for at least 20 minutes, or up to an hour.
- To do this, place the tofu on paper towel or a clean, non-fluffy tea towel and weigh it down with a chopping board and some heavy objects (a cast iron dish or pan works nicely).
- Slice the tofu into thin strips roughly 1/4 centimetre wide. The thinner the strips, the crispier the bacon (however watch out as it does tear more easily!)
- To make the marinade, combine the soy sauce, maple syrup and liquid smoke.
- Pour marinade into 2 baking trays and place the tofu strips in a single layer. Soak for 15 mins then turn onto other side. Leave the tofu for another 20 minutes or more. The longer you leave it the more flavour the tofu will absorb.
- Heat a generous lug of oil in a frypan over medium-high heat.
- Fry tofu for 2-3 minutes on each side until golden. Rest on paper towel to absorb excess oil before serving - the tofu will get crispier after cooling slightly.