A versatile and tasty option, these strips of tofu are marinated in a sticky sauce that is both smoky and slightly sweet. Perfect for a veggie brunch, a breakfast sandwich, or as a creative topping on almost any dish!
Since getting a bit more settled into the new house, I’ve been enjoying a few slow weekends at home: waking up early, appreciating a good coffee, and setting myself up for the day with a tasty breakfast. This tofu “bacon” made for a perfect sandwich filling in seeded brown bread with a creamy cajun sauce.
As someone who has never seen the appeal of the real stuff, I’m somewhat loathe to call it “bacon” but it does best encapsulate the flavours and how this can be eaten. Next time, I want to serve it up as a veggie breakfast with mushrooms, baked beans, and toast, yum!
- 400g block tofu, drained and pressed for at least 30 minutes
- 2tbsp tomato purée
- 2tbsp soy sauce (or tamari for a gluten-free version)
- 1tbsp maple syrup
- 2tsp smoked paprika
- 1tbsp olive oil (or oil of your choice)
- Slice the tofu into 5mm thick strips. In a bowl mix the tomato, soy sauce, maple syrup and smoked paprika into a smooth paste. Coat the tofu in the marinade (you could leave them to marinate but it isn't necessary if you want to save time).
- In a pan, heat the oil over a medium-high heat. Add the tofu to the pan, spacing the slices evenly. Fry for around eight to ten minutes, turning occasionally, until they have crisped and browned.
- Take off the heat and remove any excess oil using kitchen roll. Serve as you please - as part of a cooked breakfast, in a sandwich, or chopped into small bits as a topping!
What would you eat this tofu bacon with?