Here you go Skippy
My vegan bacon
2 tablespoons nutritional yeast
2 tablespoons soy sauce
½ tablespoon pomegranate molasses*
¼ teaspoon chipotle
¼ teaspoon cocoa powder
Mix everything together and set aside.
* If you don't have this you can substitute vinegar (but the pomegranate molasses are gorgeous for all sorts of things!).
1 block firm tofu, cut into thin slices
or 1 aubergine, sliced thinly
You can either gently coat the slices, put them in a box in the fridge (where they'll keep for a few days) and then fry a few at a time as required - you can grill them but they do need a bit of oil.
My new favourite method, though, is something I picked up on t'internet for making the tofu bacon extra lovely. Fry the tofu, on a very low heat, before putting the coating on. It's more like gently poaching it in oil really. You can use any oil, I've done it in just olive oil, coconut oil and the blend below, which is wonderful.
Oil, to fry – 2tbsp light olive oil
1 tbsp avocado oil
1 tbsp toasted sesame oil
Lay the slices out in a single layer, in a frying pan, in the oil and fry on a very low heat for about 10 minutes - don't be tempted to touch them because they'll stick. After about 10 minutes they'll lift perfectly - turn them and fry for another 10 minutes.Then add the coating to the pan and gently coat everything evenly.
This is so tasty - and not the faff it sounds like. It's great hot or cold (confession time - it has on one or two occasions not managed to get cold before being devoured).
My gal thought all her birthdays had come at once with this recipe. We've tried for years to make her a decent bacon substitute and none of them measured up in one way or another. Of course it doesn't taste like proper bacon but it's so tasty that you just don't care.
I haven't tried this method with the aubergine - as it's like a sponge it would probably soak up all the oil so I'm not sure it would work. But it's tasty by the other method.
