I’ve tried a few different vegan “bacon” recipes to date using both tofu and tempeh, but was never quite satisfied with the results. With this recipe I think I hit the jackpot. In fact, this is one of those recipes where the kids exclaimed “I don’t like it, I LOVE it!”.

You definately want to plan ahead when making this as I recommend you allow the tofu to marinate for the better part of the day (if possible). Once baked, the tofu is the perfect balance of sweet and smoky. Paired with thick slices of fresh, organic tomatoes and mayonnaise this sandwich is simply awesome.

I present this recipe with a side of sweet potato fries (my personal favourite), but feel free to pair with a side of your choosing. Click here for our Home Style Fries recipe.

Enjoy~

Planning Note: If possible, let the tofu marinate for at least 1 hr — longer is better if you have time. This will yield a richer, deeper flavour. 

Preparation

1/Select a shallow baking dish that will fit your tofu slabs (you will need to place the slabs in a single layer so that they are not touching)
2/Line a baking tray with parchment paper.
3/When ready to bake tofu, preheat oven to 425F.

Ingredients- Marinade

1 block tofu, firm
1 Tbsp maple syrup
2 Tbsp tamari sauce
1 Tbsp BBQ sauce
1 tsp smoked paprika
Pinch of Himalayan crystal salt
1 Tbsp oil
Note: I would double the ingredients for a family of four.

Instructions-Marinade

1/Using a clean tea towel, press the block of tofu to release as much water as possible. Then cut the block of tofu into 1/4″ slabs (or to a preferred thickness).Place the tofu slabs in a single layer so that they are not touching.
2/Combine all ingredients in a small bowl and mix well. Transfer the marinade from   into the shallow baking dish containing your tofu slabs. You want to coat as much of the surface as possible so the tofu can soak in the flavour!
3/Refrigerate the tofu for 1 hr (longer if possible). Flip. Then refrigerate for another hour.
4/Transfer the marinaded tofu slabs to your baking tray (evenly spaced).  Spoon marinade on each slab reserving the rest for later use.  Bake 15 mins. Flip. Using reserved marinade, coat the slabs again.
5/Bake another 15 mins. Flip. Coat the slabs using the reserved marinade. Bake for a final 10-15 mins (or until the edges look a little burnt and crispy). The darker the better!

Ingredients-Mayo Spread
1/2 cup vegan mayo
1 tsp celery seed
Pinch of Himalayan crystal salt

Instructions-Mayo Spread

Combine ingredients in a small mixing bowl; add additional seasoning to your liking.

Ingredients-Bacon Tofu-Tomato Sandwich
Tofu-style bacon (See recipe above)
Mayo spread (See recipe above)
Bread, sliced LINK TO OUR HARVEST BREAD RECIPE
Ripened tomatoes, sliced
Pinch of Himalayan crystal salt

Instructions-Bacon Tofu-Tomato Sandwich

Prepare sandwich as desired.

Product Recommendations

Amano Foods® Tamari Soy Sauce
Village Farms® Sinfully Sweet® Compari Tomatoes
Follow Your Heart®/Earth Island® Organic Vegenaise®
Simply Natural® Original Barbecue Sauce (Smoky Flavour)

Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.

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