REC: Vegan bacon - get out those cheese slicers!

[Guest guest]

Jesika et. al.,

 

Here's a tried and true recipe and a good way to use a cheese slicer. Since

bacon was the most difficult thing for me to give up, I was delighted to find

it. Makes a great TLT sandwich too. I've seen some vegan bacon recipes which

advise marinating the tofu in the flavoring liquid before frying, but I've found

that the flavorings will char if that is done. The slices, when crisp, will

quickly crisp up again after adding the flavorings. Just keep them in the pan

on low heat until that happens. I usually use half the amount of yeast called

for (personal preference).

 

---------- Recipe via Meal-Master v8.06

 

Title: Vegan Tofu Bacon

Categories: Breakfast, Meat analog

Yield: 1 servings

 

1 lb Firm Tofu; cut into strips shaped like bacon

2 tb Nutritional yeast

2 tb Tamari/shoyu

1 ts Wright's (or other brand) liquid smoke.

1 tb oil (something neutral; not olive or sesame)

 

Fry tofu strips on low or medium heat until they are crispy on the

outside. The best way to do this is to lay them in the pan in the oil

and let them sit for at least 10 minutes, simmering. They should turn

easily after that. Turn them and give them another 10 minutes on the

other side.

 

Mix the tamari/shoyu soy sauce with the liquid smoke first, then take

the pan off the heat. Pour the liquid smoke/tamari into the pan and stir

the tofu so all sides are coated, then sprinkle the yeast over all, stir

some more, over the heat, until the liquid is gone and the tofu is

covered with sticky yeast.

 

Try it. It tastes EXACTLY like bacon.

 

Another variation is to marinate the tofu in the tamari/liquid smoke

mixture for several hours and then fry, but it misses a little bit

without the nutritional yeast.

 

Posted to rec.food.veg by Paul Houtz 2-26-92,

originally from The Now and Zen Epicure by Miyoko Nishimoto

 

-----

[Guest guest]

Ooooh very cool recipe. Thank you for posting this. I can't wait to

take a weekend to experiment with this. I was a huge b@con fan as

well. Coincidentally I just fried up a few MSF strips for lunch a

couple of hours ago. I hadn't made them in awhile but have had the

box in the freezer for quite some time.

 

I had a salad and a flour tortilla with a slice of cheese and one

breakfast strip. I fried up 3 strips to have 2 at a future dining.

Nope they didn't last. Ate the last two strips by themselves. So

good.

 

I also did a bit of experimenting with the bit of oil that was left

from the strips. I placed in a dried arbol chile and then dropped in

a cup of dry roasted peanuts. Later I'll find out if they took on any

strip flavor and any heat from the chile.

 

Thanks again for the recipe!

Shawn

 

On 10/23/05, Nancy wrote:

> Jesika et. al.,

>

> Here's a tried and true recipe and a good way to use a cheese slicer.

> Since bacon was the most difficult thing for me to give up, I was delighted

> to find it. Makes a great TLT sandwich too. I've seen some vegan bacon

> recipes which advise marinating the tofu in the flavoring liquid before

> frying, but I've found that the flavorings will char if that is done. The

> slices, when crisp, will quickly crisp up again after adding the flavorings.

> Just keep them in the pan on low heat until that happens. I usually use

> half the amount of yeast called for (personal preference).

>

> ---------- Recipe via Meal-Master v8.06

>

> Title: Vegan Tofu Bacon

> Categories: Breakfast, Meat analog

> Yield: 1 servings

>

> 1 lb Firm Tofu; cut into strips shaped like bacon

> 2 tb Nutritional yeast

> 2 tb Tamari/shoyu

> 1 ts Wright's (or other brand) liquid smoke.

> 1 tb oil (something neutral; not olive or sesame)

>

> Fry tofu strips on low or medium heat until they are crispy on the

> outside. The best way to do this is to lay them in the pan in the oil

> and let them sit for at least 10 minutes, simmering. They should turn

> easily after that. Turn them and give them another 10 minutes on the

> other side.

>

> Mix the tamari/shoyu soy sauce with the liquid smoke first, then take

> the pan off the heat. Pour the liquid smoke/tamari into the pan and stir

> the tofu so all sides are coated, then sprinkle the yeast over all, stir

> some more, over the heat, until the liquid is gone and the tofu is

> covered with sticky yeast.

>

> Try it. It tastes EXACTLY like bacon.

>

> Another variation is to marinate the tofu in the tamari/liquid smoke

> mixture for several hours and then fry, but it misses a little bit

> without the nutritional yeast.

>

> Posted to rec.food.veg by Paul Houtz 2-26-92,

> originally from The Now and Zen Epicure by Miyoko Nishimoto

[Guest guest]

THANKS!!! I am excited to try this,maybe for dinner tomorrow

night!

 

Anyone got a good idea of a salad to accompany?

 

 

On Sun, 23 Oct 2005 11:37:45 -0700, " Nancy " <meritra said:

 

Jesika et. al.,

Here's a tried and true recipe and a good way to use a cheese

slicer. Since bacon was the most difficult thing for me to

give up, I was delighted to find it. Makes a great TLT

sandwich too. I've seen some vegan bacon recipes which

advise marinating the tofu in the flavoring liquid before

frying, but I've found that the flavorings will char if that

is done. The slices, when crisp, will quickly crisp up again

after adding the flavorings. Just keep them in the pan on

low heat until that happens. I usually use half the amount

of yeast called for (personal preference).

--

Jesika J

jesikaj

 

 

 

 

[Guest guest]

I'm seeing a nice green leafy salad with chunks of the vegan bacon and

big homemade seasoned and garlicky croutons being thrown in. Add

sunflower seeds and chunks of bleu cheese if you aren't vegan. I'd

eat it as is with no dressing - just a touch of salt, pepper and a few

red pepper flakes.

 

S.

 

On 10/23/05, Jesika J <jesikaj wrote:

>

> THANKS!!! I am excited to try this,maybe for dinner tomorrow

> night!

>

> Anyone got a good idea of a salad to accompany?