Tofu bacon - finally!

For months now, I have been meaning to try tofu bacon. Mel of Veganise This presented a detailed summary of how to make it, and she has used it successfully in so many dishes that I'm convinced it would improve just about any meal.

Johanna of Green Gourmet Giraffe has also discussed her approach to tofu bacon, and between the two sets of posts and recipes, tofu bacon has been right at the top of my Must Make Soon list.

One of the things that put me off making it sooner is that Mel's version includes liquid smoke in the ingredient list. I have yet to source liquid smoke, and in the end I decided to sub in paprika rather than put the recipe off any longer. Johanna had used smoked paprika and smoked salt as substitutes, and plain paprika seemed to work well here (although it may not be giving quite the same flavours).

I cooked the tofu in large-ish strips in a non-stick pan before cutting them up smaller for serving, which seemed to work well. Thinner strips would probably be crispier and more 'bacon' like, and both Mel and Johanna used grill pans rather than non-stick pans, which gave beautiful grill lines.

As for the dish? I paired the tofu bacon with a variation of the purple fried rice I made in April. This led to a very colourful and very tasty dinner that was probably quite similar to the fried rice with edamame beans that Johanna served with her tofu bacon.

Whatever way you serve it, and whatever recipe you follow, I highly recommend this form of tofu preparation!

Purple fried rice with tofu bacon

Adapted from Mel's tofu bacon and Johanna's tofu bacon variation

Similar to (but better than!) my previous version of purple fried rice 

Serves 3 - 4

Print recipe

Ingredients

For the tofu bacon

350g firm tofu, drained and pressed

1/4 cup soy sauce

1/4 cup water

1 tbsp tomato sauce

2 tbsp maple syrup

1 tbsp nutritional yeast

1 tsp paprika

Spray oil, for cooking

For the fried rice

1 cup white rice, uncooked
1 onion, diced

3 purple carrots, peeled and thinly sliced

1 capsicum, diced

1/2 cup mushrooms, peeled and sliced

Method

Slice the tofu into long slices and press using your preferred tofu pressing method (mine is between tea towels under a pile of books).

While the tofu is pressing, combine the tofu marinade ingredients in a jug or dish and whisk to combine. Transfer the tofu strips to a shallow dish and cover with the marinade. Place in the regrigerator and allow to marinate for at least 4 hours (I only managed 4 hours), or longer (as per Mel's approach).

When the tofu is ready, heat a non-stick pan with oil or oil spray and cook the tofu strips until browned and slightly crispy. Set aside while you cook the rice; they will get crispier on standing. Cut into smaller squares before using.

Cook the rice according to packet instructions, until just cooked (I used white rice and cooked it on the stove top using the absorption method).

While the rice is cooking, stir fry the onion in a large non-stick pan until lightly browned (use oil to taste). Add the carrot, capsicum and mushroom and stir fry for a further 2 - 3 minutes. Add the tofu and rice and mix through. Keep over low heat, stirring occasionally, for another 5 or so minutes.

I think one of the other reasons I didn't prioritise making tofu bacon sooner is that I didn't think it could be that much better than the tofu preparation methods I already knew and liked.

I was wrong.

It really is better.

A lot better!

I don't know how it compares to traditional, meat bacon (which I've never actually eaten), but it was a huge hit with me and I enjoyed both the flavours (which were strong and smokey, despite my lack of liquid smoke) and the texture (which was crispy but not excessively so). Even Mr Bite paid it complements, and he is not a fan of all tofu preparation methods.

Definitely something to make again, with or without liquid smoke.

What is your favourite tofu preparation method?

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