'FU Bacon

"But, bacon!" is the usual argument against vegetarianism. It's not like I haven't tasted bacon before, and know that it makes all the right sensory receptors whirr in my head when it touches my tongue, and up until a couple of years ago, I always had bacon in my fridge, because even if I had very little else, I knew I had a tasty meal if there was a pack of bacon and some cabbage about.

After investigating the pork industry early on in this adventure, and pigs having always been one of my "favourite" animals, I successfully broke off my affair with bacon and honestly can not remember the last time I bought any. Instead of clinging desperately onto the taste of bacon, the world's favourite processed meat product was one of my first things to go and I don't miss it or the industry it represents, but I do miss smoky, salty flavours and crispy textures. So I thought I'd play around with some kinder representations of this.

I didn't have any liquid smoke when I tried this recipe, but I do now and think I'll add some when I next give it a go to boost the smokiness.

This is easy to knock up, tasty and comforting. I also recommend either griddling or popping in a George Foreman grill to give the tofu a more chewy, crisp texture.

Oh, do you like my new Autumn, veganised banner, by the way? Thanks to my talented Massive Munch for bashing it together.

'FU Bacon

1 block of tofu, drained and popped in the freezer for 30 minutes
2 tbsp nooch
2 tbsp tamari
1 tsp garlic powder
1 tsp smoked paprika
generous sprinkle of salt
sesame oil

  1. Preheat a griddle pan to moderate.
  2. Mix all of the ingredients, except the tofu in a bowl and adjust to taste.
  3. Slice the partially frozen tofu into thin slices, (freezing first will help the tofu stay together.)
  4. Lay the tofu in a shallow dish and cover with the marinade. Let it sit for 30 minutes but not too long, as the tofu will start to fall apart.
  5. Griddle your tofu on one side, without lifting or moving it until char lines have appeared and the tofu has darkened on the bottom side. (Roughly 8 minutes, but taste and temperature of grill pan will vary, so use your eye.)
  6. Flip the tofu and repeat cooking process with the other side.
  7. Serve with cabbage! Or in a vegan fry up! Or pop in a sandwich! Or, or, or!!!
  8. Make sure to dribble all of the extra flavoured oil over the top of the 'FU. Mmmmm....dribble...

Please don't judge my sausages. They were definitely better than they look.


  1. Hi Miss Molly. Love the blog - are you interested in some paid blog writing for our company. We like your style and it matches our brand. Are you based in Kent? Do you have a day job? So many questions! sue@breakthroughfunding.com


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