This is the only vegetarian “bacon” I have found to be really satisfying—crispy and chewy, with a smoky flavor. With no cholesterol, it’s the perfect complement to any breakfast, or make yourself a great BLT with it. Double the recipe if you wish—this goes very fast! Contributed by Miyoko Schinner, from Now and Zen Epicure. ^[1]

Serves: 2 to 4

• 8 ounces pre-pressed or firm tofu
• 1 tablespoon oil plus nonfat cooking spray, or 2 to 3 tablespoons oil
• 3 tablespoons nutritional yeast flakes
• 3 tablespoons soy sauce
• 1 teaspoon liquid smoke

Slice the tofu into pieces 1/8 inch thick and about the width of a slice of bacon.

Heat the oil in a skillet (preferably non-stick), and cook the tofu slices over a medium-low flame until golden brown and crispy on one side. (This can take up to 15 minutes, depending on the pan used.) Flip and cook the other side until browned. The tofu should be very brown and crispy.

Sprinkle with the nutritional yeast, then add the soy sauce and liquid smoke, and stir quickly to coat the tofu slices evenly. Cook for another moment, then serve.

Visit Miyoko’s Kitchen ^[2] on the web.

Click here for more vegan breakfast recipes. ^[3]