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! Ingredients:
1 block tofu, drained and pressed for at least 30 minutes
1tbsp tomato purée
1tbsp soy sauce
1tbsp maple syrup
2tsp smoked paprika
1tbsp olive oil (or oil of your choice)
Method:
1. 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).
2. 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.
3. 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?
That looks fantastic! I will have to go find some tofu now, and marinate it in a sticky sauce. ;-)
I’d highly recommend it ;)
How creative! The options seem limitless with this tofu recipe, thanks for sharing! ☮
Thanks so much. That’s one of my favourite things about tofu in general, it is so versatile :)
This looks so good! I love smoked paprika and I bet this tofu is great in all kinds of sandwiches.
Thanks. I can’t stop using smoked paprika in everything at the moment, it makes everything taste better ;)
You’ve not used the evasive ingredient that is liquid smoke in this recipe, and it’s the first “bacon” one I’ve come across not to! I’m glad about that as I’ve wanted to try one for a while:D I’ve definitely asked someone this question before, and I apologise if it was you, but I can’t remember the answer – how do you go about draining and pressing your tofu, and what kind of tofu is it? :)
Ah yes! I forgot to mention in the post but that was part of why I wanted to experiement and create a recipe for this using more readily available ingredients. I can safely say that smoked paprika is a suitable substitute!
This is what I do to press it: gently squeeze out the excess then wrap it up in kitchen roll, put it between two plates and put something heavy on top (I use the mortar part of my pestle and mortar). Nothing too fancy :)