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.*
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 ⅛ 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.
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lina says
This came out very very salty. I don't know if it's because I used Braggs aminos instead of the soy sauce. Next time I will use 3 teaspoons of each nut. yeast and soy sauce instead of 3 tablespoons of each. The end flavor was good but I ended up rinsing off the tofu slices for a few seconds and put in the oven to crisp again.
Valerie says
Yes, Braggs is very salty. Use a low sodium soy sauce or low sodium tamari and you will LOVE it!