Quick Tofu Bacon
I invented this tofu bacon recipe awhile ago and submitted it to Vegweb.com, where it's since gotten a horrible 1 star rating (which is kind of funny because everything else i've submitted has gotten 5 stars). I think the person who rated it must've done something wrong, because i've fed this stuff to a bunch of my meat-eating friends on multiple occasions, and they all loved it. Whenever I make it I end up eating the entire batch. Maybe it's not worthy of 5 stars but it's pretty darn good.
1 package (about 1lb.) extra-firm silken tofu
2 tablespoons soy sauce (or slightly less with a little water to make 2 tablespoons)
1 teaspoon liquid smoke
2 tablespoons nutritional yeast
1 tablespoon oil for cooking
Slice the tofu into strips just under 1/4 inch thick. Place the oil in a frying pan, and lay the tofu strips in the pan. Cook the tofu for 10 minutes on one side over low-medium heat before you try to flip the strips--this way, they won't break apart. Then flip them, and cook for another 10 minutes. The cook times are really important if you want the texture to be...bacon-y.
Mix the soy sauce and liquid smoke in a separate dish. Remove the tofu pan from the heat (after the total of 20 minutes it just cooked) and pour the soy sauce mixture over it. Shake the pan around to make sure the tofu is thoroughly coated on both sides; put pan back on burner. Immediately sprinkle the tofu with the nutritional yeast (I only coat one side of the strips, and that seems to be plenty). Let it cook a minute or so until almost all the sauce cooks off; flip the strips and give it another minute.
1 package (about 1lb.) extra-firm silken tofu
2 tablespoons soy sauce (or slightly less with a little water to make 2 tablespoons)
1 teaspoon liquid smoke
2 tablespoons nutritional yeast
1 tablespoon oil for cooking
Slice the tofu into strips just under 1/4 inch thick. Place the oil in a frying pan, and lay the tofu strips in the pan. Cook the tofu for 10 minutes on one side over low-medium heat before you try to flip the strips--this way, they won't break apart. Then flip them, and cook for another 10 minutes. The cook times are really important if you want the texture to be...bacon-y.
Mix the soy sauce and liquid smoke in a separate dish. Remove the tofu pan from the heat (after the total of 20 minutes it just cooked) and pour the soy sauce mixture over it. Shake the pan around to make sure the tofu is thoroughly coated on both sides; put pan back on burner. Immediately sprinkle the tofu with the nutritional yeast (I only coat one side of the strips, and that seems to be plenty). Let it cook a minute or so until almost all the sauce cooks off; flip the strips and give it another minute.