First and foremost, I sincerely apologize for there not being a picture to accompany this post. Epic fail, considering I made this for the first and second time this evening. Yep, it was that good.
Tofu bacon was seriously an experiment. I had the following items in my fridge that needed to be used: some iceberg lettuce, a small amount of fingerling potatoes, some extra firm tofu soaking in a bowl. Not even planning to use the tofu, I googled “potatoes and iceberg lettuce and recipe”, and was presented with an array of German potato salad recipes. Bacon.
Bacon. There had to be bacon. In my mind, I could already see the bacon coming together because our pantry had the goods to make it happen. Hickory liquid smoke. Maple syrup. I literally talked myself through making this. Bacon.
Bacon needs fat. Butter. Butter burns. Olive oil. 1 tbsp of each into the pan.
Bacon needs yummy meaty flavour. Onion. I diced half of an onion and added it to the pan (med heat) once the butter melted.
I had about half of a pkg of extra firm tofu. I drained it, patted it dry, finely diced it and added it to the pan with the onions right away. My plan was to brown, to caramelize both the onions and the tofu and let them marry in the pan. I’ve been reading about caramelizing onions lately because I have fantasies of making a vegetarian French onion soup. Apparently, the key to cooking down onions well, is to not have them too hot, and to leave them alone for the first 15 minutes. Patience. The onions don’t need you!
Because there was tofu, I stirred for the first time after about 10 minutes. I add 3 dashes of liquid smoke to the pan and a liberal amount of salt and pepper. Bacon is salty. Bacon can be peppered. Do it.
Your kitchen will now be reaking of hickory smoked bacon. Continue to cook down the mixture until the tofu has a dark golden crispy outside. About 15-20 minutes. Just when you think it’s done, drizzle 2 tbsp of maple syrup into the pan and stir frequently for another few minutes. Bacon.
It’s so good. It is so good, that I made more to add to some pasta lunches that I made.