Why is everyone so crazy for Bacon? In North America and possibly Europe the obsession for bacon has gotten out of control. This recipe for veggie Bacon is truly as good if not better then the meaty version commonly known by carnivores.
We wear clothes with pictures of bacon on it. There is bacon jam, ice cream, soup and bacon covered in chocolate. We wrap bacon around Everything! Bacon wrapped cheese, asparagus, mushrooms, potatoes, pineapple even turkeys. The mere smell of bacon sizzling in a pan has been known to cause some people to start salivating.
Is the strong salty, smokey, yet meaty flavor a fad? a time worn obsession? or is it here to stay?
If your looking to add a bit of flavor to your soup or sandwich, you need to try this recipes for veggie bacon. It satisfies the craving for something salty, smokey yet sweet and works well as a snack or a condiment. The combination of these ingredients smells amazing! I almost drank the marinade straight before putting the tofu in it.
Brining the tofu for 24 hour before marinating it allows for a salty underline taste. Maple syrup, which is traditionally used in bacon, is a sweet distinct flavor that is further enhanced with Fenugeek. Fenugeek is believed to have many medicinal benefits, including slowing the absorption of sugars in the stomach and stimulate insulin. It also enhances the flavor of maple.
This recipe uses organic tofu thats been sliced thinly and soaked in salt water for 24 hours to get a salty taste. In order to get a crispy tofu I find the best way to do this is to first slice the tofu and submerge in in hot salty water. Once this is done you can marinate it prior to frying, make sure it is completely DRY. I take it out of the marinade and pat it dry with paper towels.
- 1 pkg Organic Tofu
- 1/c c Maple Syrup
- 1 Tbsp Ground Fenugeek
- 1 Tbsp Sesame Oil
- 2 Tbsp Olive Oil
- 1 Tsp Sea Salt
- 1 tbsp Liquid Hickory Smoke
- 1 tsp Gravy Browning
- 2 tbsp Coconut oil for frying
- Sea Salt and Pepper
- Remove tofu from packaging and drain. Fill a glass dish with hot water and 1 tbsp sea salt. Slice tofu thinly about 1/8" thick and add to salt water. Allow to brine for 24 hours.
- Combine remaining ingredients in glass bowl. Remove tofu from the brine and submerge it in the marinade. Make sure it is completely covered by the marinade and allow it to sit for 3 hours.
- Remove from marinade and completely dry it off using paper towels. It is important that the tofu is dry if you want it to be crispy. Add coconut oil to pan and on medium heat fry tofu until crispy on both sides. Sprinkle with additional salt and pepper to taste.