Recipe by HOLLY BOXRUD
"This marinated smoked tofu fries up into crisp veggie bacon! Freezing the tofu and thawing helps to improve the texture, and makes it easier to slice."
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1 (7.5 ounce) package
smoked firm tofu, frozen and thawed
liquid smoke flavoring
low-sodium soy sauce
butter or margarine
WOW! This stuff is great, I’ve been a vegetarian going on seven years and have been looking for a good side dish for an omelet. The maple syrup caramelizes to give a crispy texture (I added a little more than the recipe called for) and the liquid smoked gave it kind of a bacon flavor. Even my decidedly carnivorous boyfriend wolfed it down.
Desperation inspires all sorts of creativity! As is, this is good and tasty marinated tofu. This is going to sound strange, but do yourself a favor and make this one a little fatter (just a little!). Once you have sliced the tofu (and buy firm so that you can get it into very small slices - dry out the pieces on a clean kitchen towel for about an hour, flipping once. (Do the evening before if you prefer, then wrap and store in fridge). Next lay tofu in single layer on jelly roll pan - or any pan with sides. Brush each piece with vegetable oil, then flip the pieces over and do the same on the other side, using about 1/2 cup oil, in all. I have also used Earth Balance vegetable shortening for this step by brushing it, softened, onto each tofu piece. (Earth Balance is an all-natural, non-hydrogenated form of vegetable shortening). Let the tofu pieces soak up the fat, then continue with the other steps. For Fakin Bacon salad crumbles, bake in the oven until tofu is hard, but not yet all the way dry (about 40 minutes to 1 hour on moderate, 300 degree heat). Remove from oven and let set out for an hour. Once cool, crumble with a fork into bits and sprinkle on salad. Very good with a nice meatless Cobb salad (with avocado, radish, onion, yeast or soy cheese, etc.), and with eggs, nuts, and cheese (if your an ovo-lacto vegetarian).
This is really good as a tofu breakfast meat, but it honestly doesn't satisfy my craving for real bacon. I would recommend doubling the marinade, and marinating it overnight. When I tried frying it, the sauce went all sticky and messy and the pieces fell apart. The second time I baked them at 375 for 15 minutes on each side, and liberally sprayed the tofu sides with pam. Turned out crispy and meaty the second time around in the oven.
Delicious! I don't really know if it actually tastes like bacon because I haven't had it in a while (my roommate said it tastes more like sausage). I made this to go on a salad and it went really well. I think it would also be good as a protein base for a sandwich.
all in all, not bad. Obviously, nothing's going to be EXACTLY like bacon, but if you go in knowing that, you are going to come out with a delicious sandwich "meat" for a blt, or for a scramble. Very good overall. I love the salty smokey maple flavor, and it made our home smell like we were cooking bacon! Also, it's nice not to be a total slave to the processed, frozen, expensive meat substitutes that are sold at the market. I will make again - maybe tonight!
It did not resemble bacon in any way but was good nonetheless. I used fresh regular extra firm tofu cause I couldn't find frozen smoked and sorghum instead of maple syrup which is too sweet. Also thought the name of the recipe quite cute, but I don't get why vegetarians try to "pretend" to be meat-eaters or look for substitutes.
interesting in its own rite but not a replacment for bacon
* Percent Daily Values are based on a 2,000 calorie diet.
Faken (Veggie Bacon)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 72
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