The Best Ever Tofu Bacon Recipes

Steps:

• Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.
• Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.

Steps:

• 1. Slice partially thawed tofu into very thin slices. In a small bowl combine nutritional yeast, oil, syrup, tamari, salt, liquid smoke, salt and garlic powder and whisk until combined as much as possible.
• 2. Pour bowl mixture into shallow baking dish. Place tofu slices in same dish so they are submerged in the liquid. Marinate for at least five minutes, but no longer than overnight. Be aware, tofu marinated too long will become delicate and easily break.
• 3.Heat sunflower oil in medium cast iron skillet and fry tofu, about three minutes per side. Drain on paper towels and serve.

Steps:

• Heat frying pan over medium high heat.
• Add butter or oil.
• Thinly slice tofu into strips. The thinner you slice these, the more flavour they will absorb and the better they will crisp up.
• Place tofu in the pan in a single layer.
• Sprinkle evenly with soy sauce (or tamari) and liquid smoke. You can give the pan a little shake to coat evenly, but it should spread well.
• Fry the tofu until browned and crispy on both sides, turning occasionally. The more you cook it, the crisper it will be, the better it will taste.
• Optional - drizzle a little maple syrup over tofu once cooked.
• Serve with pancakes, eggs or in a "B".L.T. Enjoy!

Steps:

• Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
• Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
• Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
• Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.

Steps:

• Slice your tofu.** Lay slices on a couple of layers of paper towels. Add another paper towel on top and press gently to extract some of the moisture from the tofu.
• Place a large non-stick saucepan over medium to medium-high heat. If your burner runs hot like our high BTU burner on our gas stove, opt for lower - medium or even medium low. You know your stove best! You want to fry your tofu nicely, but you don't want your oil to burn.
• Add olive oil to the pan.
• When the oil is hot, lay the tofu slices in a single layer in the pan. The tofu will bubble, sizzle, and maybe even spit a bit so use caution, but know this will result in the easiest, most delicious tofu bacon of your life! Cook until light golden on one side, 3-4 minutes, then flip and cook the other side until light golden, 2 minutes or so.
• While the tofu cooks, mix together the soy sauce, pure maple syrup, and smoked paprika in a small bowl.
• When both sides of the tofu are golden and the slices are beginning to stiffen and look drier around the edges, reduce the heat to low. Reducing the heat is important to prevent burning! Then pour the soy sauce mixture over the tofu and toss the tofu slices until coated in the mixture. Cook, tossing gently, until the soy sauce is evaporated, about 1 more minute. Transfer to a clean plate to cool a bit and then enjoy!
• Tofu bacon keeps, refrigerated in an airtight container, for 3-4 days. But once it sits for a bit, it does lose its crispiness. Still delicious! Just not crisp anymore.

Steps:

• Place the tofu, yellow onion, green onion, red pepper, garlic, mushrooms, tomato, and bacon in the bowl of a food processor. Season with fish sauce, red wine, parsley, salt, pepper, curry powder, mustard powder, dill, and ginger; puree until smooth.
• Place an egg roll wrapper on your work surface with a corner pointing towards you. Spoon 1 to 2 tablespoons of the tofu mixture in between the center and bottom corner of the wrapper. Fold the corner closest to you over the top of the filling, then fold in the left and right sides. Moisten the top corner with a little water, and roll up tightly.
• Heat a few inches of canola oil in a large pot to 350 degrees F (175 degrees C). Fry the wraps a few at a time until the center has cooked and the outside is golden brown. Drain on paper towels and serve hot.