Smoky tofu bacon is one of my favorite additions for salads, pizza, pasta, sandwiches and more. I for one, love the versatility, but equally I love how easy it is to prepare. Try this in Brussels sprouts salad or sweet potato crust pizza. Oh yum!
When I first started my plant-based journey, I resisted tofu. The few times I’d tried it, I wasn’t particularly crazy about the texture and found the taste bland. I went through a deflection stage where I was relying on vegetarian/vegan prepared ‘meats’ so I wasn’t compelled to pursue tofu. When I made the commitment to be fully whole food, plant-based, I started taking a closer look at labels. What exactly was I eating? I soon realized that my reliance on the prepackaged stuff had to end if I was to embrace a diet devoid of additives including oil and extra salt. As a result, I gave tofu a second look. Enter smoky tofu bacon.
A few attempts later and I came to realize that tofu is one of the best tools to have in my plant-based belt. That said, good tofu, in my opinion, requires some fundamental steps:
1. Firm tofu needs to be pressed for at least 20 minutes. I use presser, but you can just put it between 2 plates with something heavy on top. If you slice it into quarters, it will press faster and with more consistency.
2. Tofu takes on the flavor of whatever you choose as a marinade. It’s good if you allow it to enjoy the marinade bath in the fridge for about an hour, but I have found that several hours or overnight is even better.
3. Tofu can be dry fried in a skillet, but I find that it gets crispier and firmer on the inside if you bake it at 3500 F (1900 C) for about 20 minutes depending on how thick the cubes or slices are.
Leave the past behind
Smoky tofu bacon isn’t a plant-based attempt to recreate the past. Tofu likes to ask for an appetizing buddy to hang out with. The flavor profiles for smoky tofu ‘bacon’including the tamari, maple syrup, liquid smoke, apple cider vinegar, garlic and onion powder bring a smoky, savory, slight salty taste that makes for a high level of toothsome satisfaction.
Reflecting on the past can be a gateway to a healthier today. Obsessing about the past (even what happened 5 minutes ago) can lead us down the slippery path of confirmation bias. It goes something like this “I ate that piece of cheese,I’ve blown it for the day”, “I never stick with anything anyway”, “might as well forget that workout and have another piece of cheese”, “I’ll never succeed with this change”. When I find myself about to slip down the path, I think about confirmation bias and remind myself that I can choose to jump off the slope in the moment. It isn’t dictated by tomorrow, or next time. It’s right now.Print
Smoky tofu bacon – tofu, tamari, maple syrup, liquid smoke, apple cider vinegar, onion powder, garlic powder, pepper. An easy way to add plant-based, oil and guilt-free smoky bacon to your favorite dishes.
- 8 oz. (250 gm.) tofu
- ¼ cup (60 ml) tamari or soy sauce
- 1 Tbsp. maple syrup
- 1 Tbsp. liquid smoke
- 2 tsp. apple cider vinegar
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1/2 tsp. black pepper
- Dice or cube the tofu into bite-sized pieces.
- Whisk together the remaining ingredients in a shallow dish.
- Add the tofu and allow to marinade for at least 30 minutes (longer for more flavor).
- Preheat the oven to 3500 F (1900 C).
- Line a baking sheet with parchment paper and spread the tofu.
- Bake for about 20 minutes or until the tofu is firm and crispy. Toss the pieces at least once.
Try smoky tofu bacon with brussels sprouts salad or sweet potato crust pizza.
For a more ‘chewy’ texture, freeze tofu, thaw and move on through the recipe.
Make ‘bacon’ strips by cutting long and thin and baking for 15 minutes or until crispy
- Category: On the side
- Method: press & bake
- Cuisine: plant-based