There’s no place like bacon heaven. And now the experience of eating bacon can be made even more heavenly since no animals were harmed in the making of this dish. I’ve not had bacon for years and given it was Sunday, my trip down memory lane took me to weekends at home when my dad would rustle up weekend brunch for the whole fam. I’m speaking the whole shebang: bacon, sausages, eggs, baked beans, grilled tomatoes, fried mushrooms, buttery toast, brown toast and maybe some hash browns if we were lucky.
The bacon rashers were predominantly of the smoked variety and for some peculiar reason, I would always rip off the rind, slurp it up and chew it until it disappeared into the depths of my gastrointestinal system. The actual delicious meaty part would be handed over either to my dad or brother. Strange- I did the same with chicken too! Why I didn’t get a heart attack during my tender teens beats me, but boi, those days when I could eat without consequences are no more, which kind of sucks, but it’s also made me a more responsible and sensible eater, which isn’t so much of a bad thing, quite the contrary actually.
Anyway, long story short, that reminiscent journey combined with my need to make informed dietary ‘grown-up’ choices led me to the path of vegan bacon, which is what I present to you today.
- 250g smoked tofu
- Salt to taste
- 1 tsp smoked paprika
- 60ml rapeseed oil
- Slice the tofu thinly into rectangles and drizzle with oil.
- Sprinkle both sides generously with salt and paprika and mix thoroughly.
- Allow the flavours to infuse for at least 4 hours.
- Heat a dash of oil in a frying pan until hot, but not smoking.
- Pan fry the tofu rashers until browned and crispy on each side.
Serve with whatever you would normally have your bacon with- mine was with extra fluffy white loaf and heaps of brown sauce.