Even after more than 10 years of being either vegetarian or vegan, I am not afraid to admit that I still enjoy the smell of bacon (*gasp*!). Though there are a few plant-based "bacon" substitutes on the market, most of them are very pricy, not that good, and/or full of preservatives. Thus began my quest to create my own version. Thanks to the magic of smoked paprika, liquid smoke, and maple syrup, I was able to create this satisfying, savory, sweet-smoky bacon alternative that is amazing on sandwiches, chopped up in salads, as a breakfast or brunch side, or all by itself as a high-protein snack.
Makes about 7 oz. (4 servings) Ingredients
One 14-oz. block firm or extra-firm tofu
2 tbsp. maple syrup
2 tbsp. apple cider vinegar
1/3 cup soy sauce or tamari
1 tsp. liquid smoke
1 tsp. smoked paprika
Directions
Drain and press the tofu (wrap in a clean dishtowel, place a heavy object on top, and let sit for at least 15 minutes to drain out excess liquid)
Whisk together remaining ingredients
Slice the tofu in halfway crossways and then slice as thinly as possible without the slices breaking (about 1/8th-inch thick)
Place the tofu in a wide, flat dish in an even, flat layer (if you need to stack them it's okay, but try to get them all in one layer if possible so they're all equally exposed to the marinade)
Pour the marinade over the tofu, cover and refrigerate, and let marinate for at least 1 hour (overnight or longer if possible)
Preheat the oven to 425 degrees F. Lightly grease a baking sheet.
Place the tofu on the baking sheet in an even, flat layer. Drain out excess marinade and set aside.
Bake the tofu for 10 minutes, then brush the slices with reserved marinade (if you have any left). Flip the tofu, then bake for an additional 10 minutes, or until very firm and crisp around the edges (you can adjust the time based on how crispy or chewy you like your "bacon").
Enjoy!
Fluffiest whole wheat pancakes!
Let's face it: it's hard to make whole wheat stuff that isn't at least a little bit dense and sad. That's why I was surprised at how delightfully soft, light, and pillowy these babies were considering that they're 100% whole wheat. By now, I assume you're aware of the benefits of eating whole wheat products over products using more refined grains (long story short, the part of the grain that is removed when making all-purpose flour- the germ and the bran- contains most of the iron, B vitamins, fiber, protein, and micronutrients). So it's obviously a huge deal to find a recipe for the refined carbohydrate-rich-but-amazing-and-delicious-ever-elusive pancake. And it could not be easier to make:
Whisk together 3/4 cup whole wheat flour, 2 tsp baking powder, 1/2 tsp salt, and 1 tbsp sugar in a medium bowl.
In another, whisk together 3/4 cup nondairy milk, 1/2 tsp vanilla, 1 tsp apple cider vinegar, and 2 tsp flax or chia seeds until frothy and slightly thickened.
Make a well in the center of the flour mixture and add the liquid mixture. Whisk until smooth.
Heat up a teaspoon or so of coconut oil in a skillet or griddle. Once hot, add about 1/3 cup of the pancake batter to the pan and cook for about 3 minutes on each side, or until golden and puffy.
Serve with your favorite fixins' (peanut butter, syrup, vegan butter, jam, etc... I topped 'em with thawed frozen berries and homemade granola).