I was craving for a caeser - then made this salad.Charred romaine and mock blue cheese caeser vinaigrette, vegan bacon and croutons.
The challenge was making bacon & vinaigrette - but I will postpone to write about vinaigrette ,
the recipe today is vegan bacon.
All you need is organic firm tofu, coconut oil, salt, miso, shredded garlic, and patient.
Slice the firm tofu in 2mm thin.
Put 3-4 table spoon of coconut oil in a frying pan and heat it up with medium heat.
When it reached the heat, put tofu slices.Don't pile them, just line them nicely, let it fry for a while.Watch out the tofu slices aren't burnt with controlling the heat.
Combine 1 tea spoon of miso,shredded garlic, 3 table spoon of water in a container.
When it reached this texture, flip.
When your tofu slices reached this colour and dryness, add the miso mixture.
Basically, you are making less oil version of "usu-age" tofu.
Usu age tofu is deep fried and puffed sliced silk tofu.
Usually Japanese people don't make them at home, just buying them from stores since it would be too much work to make them at home, as well as they are cheap.Usu age tofu are thin and soft.
This tofu bacon is firm, meaty texture.
Sizzling! then leave it for a while the tofu suck oil and the sauce.
Then add salt if you needed.
Done. Cut them in cubes, you will find the texture is nearly bacons!
Why I didn't cut them before ahead?
I wanted to make inside chewie.
If you like crispy, go ahead to make them cube ahead and fry.
Recipe & idea courtesy of ©Tomoko Tahara / Cook hatter
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub