This recipe from my good friend Laurie, is the easiest recipe for fakin’ bacon I have ever heard of. Not only that, but it is so delicious, you won’t be able to stop eating it!

When I first posted a picture of my attempt on Facebook, there were more questions and comments about it than anything I’ve ever posted. Some were skeptical, some very excited, some just plain mad that Laurie and I were messing with their bacon or calling anything made with tofu “bacon”. I think my dad used the term “heretical sacrilege”. Trust me, we are not trying to change your mind on bacon. I actually really like bacon! I only eat it a handful of times a year on special occasion breakfasts, but I really do love it.

This recipe is not bacon, and it will never take its place if you are an omnivore, like me. However, it makes a mean (F)BLT, has got to be a whole lot healthier than eating bacon, is great packed as a protein energy booster snack for lunches or when you are travelling and is just plain delicious.

Laurie wanted to come up with a new name for it that didn’t have anything to do with bacon at all because “this whole fakin’ bacon thing is stressing people out!”. But, as a group we couldn’t come up with a good one that got the message across that it wasn’t taking the place of our precious bacon, so I stuck with Fakin’ Maple Bacon (for now).

I really like the fact that it doesn’t contain liquid smoke, which is usually added to fake meat options (especially bacon) and ends up making everything taste like playdough to me for some reason. Yes, I know what playdough tastes like.

Because the recipe makes 45-50 strips of fakin’ bacon, I cook about 12-15 at a time and just keep the rest in the fridge to marinate. But, I wouldn’t keep them in the fridge for more than 5 days because they will get overly salty from the soy sauce. You can also just make a half batch if you don’t think you can eat this much in 5 days. However, you may regret this since it’s so addictive!

Laurie’s Fakin’ Maple Bacon

For 45-50 strips:

• 1 block of extra firm organic tofu, first sliced in half to make 2 shorter blocks and then each half sliced into 22-25 thin slices lengthwise (see pictures below)
• 2 Tbsp. soy sauce

For each batch of 12-15 strips use:

• 1 tsp. coconut oil
• 1-2 tsp. maple syrup (depending on how maple-y you want them)

Place the thin strips of tofu in a container and add the 2 Tbsp. of soy sauce. With the lid securely on, flip the container over a few times to make sure the soy sauce is covering everything, but don’t shake the container or you might break the strips of tofu.

Marinate the tofu for a minimum of 1 hour or up to 5 days.

When you are ready to cook a batch, place the coconut oil in a large non-stick frying pan and heat over medium-high heat.

Take about 12-15 strips out of the marinade and place the rest back in the fridge.

Fry them in the coconut oil on one side until they are crispy (about 3-5 mins). Be careful not to crowd the pan or they may stick together. Grind a bit of pepper on each piece as they are cooking.

Carefully flip them over (two forks works well) and drizzle them with the maple syrup. Fry them until they are crispy all over (about another 5 minutes), flipping as needed.

Before serving, cool them for a minute or 2 in the pan off the heat and they will get a bit firmer.

 

Fakin’ Maple Bacon makes an amazing (F)BLT.