Tofu Bacon Recipes

Steps:

• Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.
• Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.

Steps:

• Slice your tofu.** Lay slices on a couple of layers of paper towels. Add another paper towel on top and press gently to extract some of the moisture from the tofu.
• Place a large non-stick saucepan over medium to medium-high heat. If your burner runs hot like our high BTU burner on our gas stove, opt for lower - medium or even medium low. You know your stove best! You want to fry your tofu nicely, but you don't want your oil to burn.
• Add olive oil to the pan.
• When the oil is hot, lay the tofu slices in a single layer in the pan. The tofu will bubble, sizzle, and maybe even spit a bit so use caution, but know this will result in the easiest, most delicious tofu bacon of your life! Cook until light golden on one side, 3-4 minutes, then flip and cook the other side until light golden, 2 minutes or so.
• While the tofu cooks, mix together the soy sauce, pure maple syrup, and smoked paprika in a small bowl.
• When both sides of the tofu are golden and the slices are beginning to stiffen and look drier around the edges, reduce the heat to low. Reducing the heat is important to prevent burning! Then pour the soy sauce mixture over the tofu and toss the tofu slices until coated in the mixture. Cook, tossing gently, until the soy sauce is evaporated, about 1 more minute. Transfer to a clean plate to cool a bit and then enjoy!
• Tofu bacon keeps, refrigerated in an airtight container, for 3-4 days. But once it sits for a bit, it does lose its crispiness. Still delicious! Just not crisp anymore.

Steps:

• 1. Slice partially thawed tofu into very thin slices. In a small bowl combine nutritional yeast, oil, syrup, tamari, salt, liquid smoke, salt and garlic powder and whisk until combined as much as possible.
• 2. Pour bowl mixture into shallow baking dish. Place tofu slices in same dish so they are submerged in the liquid. Marinate for at least five minutes, but no longer than overnight. Be aware, tofu marinated too long will become delicate and easily break.
• 3.Heat sunflower oil in medium cast iron skillet and fry tofu, about three minutes per side. Drain on paper towels and serve.

Steps:

• Heat frying pan over medium high heat.
• Add butter or oil.
• Thinly slice tofu into strips. The thinner you slice these, the more flavour they will absorb and the better they will crisp up.
• Place tofu in the pan in a single layer.
• Sprinkle evenly with soy sauce (or tamari) and liquid smoke. You can give the pan a little shake to coat evenly, but it should spread well.
• Fry the tofu until browned and crispy on both sides, turning occasionally. The more you cook it, the crisper it will be, the better it will taste.
• Optional - drizzle a little maple syrup over tofu once cooked.
• Serve with pancakes, eggs or in a "B".L.T. Enjoy!