Tofu bacon

Prep:5minCook:8min

Very simple and straight-forward. I find that freezing your block of tofu and then defrosting before you squeeze out all the water makes it literally a sponge texture ready to soak in the marinade. You can marinate for as long as you wish although I usually, carefully, press the tofu into the marinade and then use several pieces from the top in a non-stick pan with some oil to have some immediately. I love this in a BLTA sandwich with perfectly ripe chartreuse avocado, tomatoes that smell like sunshine and earth,and a greedy amount of vegan mayo - summertime perfection!

Updated at: Thu, 17 Aug 2023 11:30:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories74.6 kcal (4%)

Total Fat3.6 g (5%)

Carbs6.1 g (2%)

Sugars2.1 g (2%)

Protein5.1 g (10%)

Sodium258.1 mg (13%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

extra firm tofu

⅓ cupreduced sodium soy sauce

2 tablespoonssugar free maple syrup

1 tspground chipotle

1 tablespoononion powder

1 tablespoongarlic powder

1 tablespoonpaprika

1 Tablespoonbrown sugar Splenda

2 tablespoonsliquid smoke

1 teaspooncornstarch

1 tablespoonoil

I use truffle for umami

Instructions

Step 1

Squeeze out liquid from brick of defrosted tofu, cut into the thinnest slices you can manage. Set aside in wide container, fanned as much as possible.

Step 2

Blend all of the remaining ingredients together.

Step 3

Pour marinade over tofu, gently pressing so the tofu absorbs as much as possible.

Step 4

In a lightly oiled nonstick pan over medium heat, cook slices until crisp, turning once. You can make the tofu bacon as needed, or do a big batch under the broiler after brushing rashers with oil and flipping once.