Crispy Tofu Bacon

This is the fourth part in our mock meat series. (In case you missed them, here is part one, part two, and part three)

Today we have another version of bacon. But it’s made from tofu. And it’s as simple as pie.

Method:

1. Using extra firm tofu, you pat with paper towels/kitchen roll to removes all the moisture you can.
2. Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
3. Cut the tofu (lengthwise) into very thin strips ~ 2-3 mm thick. You will have a lot of strips, so cook them in batches up to step 6.
4. Oil a baking tray. You can foil it first if you wish (as the tofu might stick). Make sure there is plenty of oil on, as the tofu is going to fry slightly. Then place some of your strips on the tray and bake for 20-30 mins (turning them over half way through the).
5. Put another batch in the oven.
6. Dip each rasher in soy sauce (the mushroom flavour version give the best taste, but any will give you a salty taste).
7. Turn the oven off. Put all your “bacon” back into the oven on trust and let the residual heat dry the soy sauce into the tofu, and crisp it more slightly. Level then about 30 mins to 1 hour.

Now you have crispy bacon.

NB: Experiment with different soy sauces to find the flavour that suits you.

NB: Keep them in an airtight container and use within a week. I don’t refrigerate mine, as they loose some crispness, but feel free to if you prefer.