Chipotle Maple Tofu Bacon (soy-free option)


I made Candice Hutchings – the face of The Edgy Veg’s Eggplant Bacon. The eggplant part didn't work out for me. It was totally my fault though because you need to use a dehydrator to cook the eggplant and I don’t have one. I don’t intend on getting one because I don’t have the space in my kitchen for one nor are there many recipes that I want to make using one. What did workout was the marinade...it was awesome! So much so that I decided to try something else to use the marinade on. 
 
Tofu was the natural choice. When I made it with tofu I found that once I would reheat any left overs they would lose their flavor and the texture would go too chewy and hard. So promise me you won’t try to reheat these once they are cooked. Just leave them in the marinate and then pan-fry when needed.
 
I'd like to thank Candice Hutchings for creating such an incredible marinade. If you want a soy-free option and have a dehydrator then check out her recipe. Or you can just make my soy-free chipotle maple bacon seasoned mayo (recipe below) and add it instead of the marinade tofu. You’ll get that same wonderful flavor without the soy.


1 block SUPER firm or smoked tofu, thinly sliced. Extra firm will work it's just a little more delicate to work with (doesn't stay together as well) 

Marinade

2 Tbsp olive oil
2 Tbsp soy sauce (gluten-free)
2 Tbsp maple syrup
1 1/2 Tbsp apple cider vinegar
1 1/2 tsp chipotle peppers in adobo sauce (blended together see note)*
1 1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp liquid smoke
Pinch black pepper
 
Mix marinade into a small container with a lid. Add the tofu slices to the container. Put lid on and shake to coat tofu slices. Marinade for an hour or more. Can keep in the marinade for days in the fridge till needed. 

In a frying pan, over medium heat; add tofu slices (don’t need to oil the frying pan). Once tofu has browned, gently flip and brown the other side. Keep the marinade you will still need it. Once cooked put on a plate, LET COOL.  Your tofu bacon slices will then change to a more firm texture. Before serving dip pieces back into the reserved marinade. 
 

Classic BLT

1 piece of bread, lightly toasted (gluten-free)
2 leafs of head lettuce
a sliced tomato
salt and freshly ground pepper
1 Tbsp vegenaise mayo or make your own recipe below
2 layers of chipotle maple tofu bacon
1 piece of bread, lightly toasted (gluten-free)
 
Make sandwich in the order of the ingredients listed above.
 
 
Mayo

1/2 cup firm tofu
2 tsp lemon juice
1 1/2 tsp onion powder
1 tsp sugar (Redpath brand is vegan) 
1 tsp of apple cider vinegar
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp wet mustard
Black pepper, to taste
 
1/2 cup light tasting oil (any light tasting oil)
 
Place everything in a food processor (EXCEPT THE OIL) and blend. While it’s still running very slowly pour in the oil using a very thin stream of oil. It will thicken when kept in the fridge.
 
 
Chipotle Maple Bacon Seasoned Mayo (Soy-Free)
 
1/2 cup cashew cream*
2 tsp lemon juice
1 1/2 tsp onion powder
1 tsp sugar
1 tsp of apple cider vinegar
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp wet mustard
Black pepper, to taste
 
1/4 cup light tasting oil (any light tasting oil)


Place everything in a food processor and blend. In a small bowl add 1/4 cup of the soy free mayo with 1 Tbsp of the Maple Tofu Bacon marinade.
 
*Cashew cream – place a half cup of cashews in a bowl of boiling water. Let sit for 30 minutes. Drain and put into a blender. Blend then slowly add some water, keep adding water until it turns into a thick cream.  


Make Chipotle Cubes!























*Chipotle Chilies in Adobo Sauce

Can be found in the Mexican section of your supermarket. Read the label to make sure they are gluten-free. You can get it in a bottles (with the chilies already blended) or in cans that contains whole chilies  sauce. I buy the can for 2 reasons. I bought the bottle kind once and it did not taste as good as in the can. I thought it had a slight weird taste to it. Not sure if it had to do with being kept in plastic or I bought one that had gone off for some reason. The cans are also way cheaper. I blend 2 cans in a blender or food processor. Put 1 Tbsp of sauce in each space in an ice cube tray then freezer it. Once frozen, pop the chipotle cubes out and store in a plastic container in the freezer.