Yield:: 4 to 6 servings (about 24 to 28 strips)
Slicing the tofu paper-thin and browning it thoroughly are the keys to achieving a crisp and crunchy vegetarian "bacon."
- ½ pound reduced-fat regular tofu (firm), rinsed and patted dry
- 3 Tablespoons soy sauce
- 1 Tablespoon pure maple syrup
- 1 Tablespoon Red Star Vegetarian Support Formula nutritional yeast flakes
- 1 teaspoon canola oil
- ¼ to ½ teaspoon liquid hickory smoke
- Slice the tofu into 24 to 28⅛-inch-thick strips, approximately -1 inch wide x 3½ inches long. Arrange the tofu strips in a single layer on two large dinner plates, and set them aside.
- Place the remaining ingredients in a measuring cup, and whisk them together until they are well combined. Spoon this marinade equally over the tofu strips on each plate. Turn the strips carefully, dipping each one into the marinade that remains on the plate so that all the pieces are coated well on both sides. Cover the plates tightly with plastic wrap, and let the tofu marinate in the refrigerator for at least 1 hour or up to 24 hours.
Skillet Browned "Bacon":
- Place a thin layer of canola oil in a large skillet, and heat it over medium-high. When the oil is hot, add several of the "bacon" strips in a single layer. Cook them until they are a deep golden brown on both sides, turning them several times with a metal spatula. Transfer the cooked strips to a plate lined with a double thickness of paper towels to blot off any excess oil and keep the "bacon" crisp. Cook the remaining "bacon" in the same fashion, adding a little more canola oil to the skillet between each batch as needed.
Oven Browned "Bacon":
- Preheat the oven to 400°F. Mist a baking sheet with nonstick cooking spray, and arrange the tofu strips on the baking sheet in a single layer. Bake the "bacon" for 20 to 22 minutes, carefully turning the strips over with a metal spatula midway in the cooking cycle. The "bacon" will crisp further as it cools.
- Store leftovers in the refrigerator.
Calories: 75 Fat: 3 gm Carbohydrates: 5 gm Protein: 7 gm