I dined with a friend for lunch last week to a great vegetarian/vegan restaurant, Pure Kitchen, on Richmond Road in Ottawa, for those of you in town. And if you come and visit me from out of town, I will take you there. The food is fresh and delicious and I ordered a tasty sandwich, made with ‘tempeh’, seasoned to taste like bacon. Tempeh is made from cooked and slightly fermented soybeans and although from the same source as tofu, has a very different texture and flavour. Personally, I prefer tofu. So off I go surfing the internet looking for a tofu bacon recipe and this one was a winner. Easy Tofu Bacon has a smokiness and texture very close to the real thing. I have taste tested this facon (fake bacon) on bacon eaters and non-bacon eaters with a thumbs up from all.
With a few ingredients and a little time, you can have this facon ready for your next meal. Mix together the tomato paste, maple syrup, tamari, liquid smoke and water until well blended. Pour into a wide saucepan and bring to a low simmer.
Cut extra firm tofu cross-wise into slices as thin as you can. No need to get obsessive over this; some of my slices were thicker than others. I got about 29 slices of out the block of tofu (and a few broken pieces too).
- 350 gram package extra firm tofu (it has to be extra firm)
- 2 tablespoons tomato paste
- 2 tablespoons maple syrup
- 1/2 cup low sodium soy sauce or tamari
- 1 tablespoon liquid smoke
- 1 cup water
- Slice the tofu cross-wise as thin as you can. You should be able to get plenty of slices out of one block.
- Simmer the tofu in the marinade for 20-25 minutes over medium low heat.
- When you’re ready to cook it, preheat your oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking mat. Lay the tofu slices out in a single layer and put in the oven. Bake for 8-10 minutes.
- Take the out and flip them. Bake for about 10 minutes on the other side. Make sure you keep a close eye on them in the last few minutes because if they are VERY thin they may burn.