The weather’s swung right back around to warmth, so it’s back to lightness for meals! This week’s recipe: Tofu BLT
This is a rather ingenious little Hairy Dieters idea: firm tofu marinated in a mixture of soy sauce, maple syrup, mustard and chipotle paste as a substitute for bacon. I like it 🙂 I used a cylindrical block of egg tofu, in the spirit of experimentation, rather than my usual carton of firm tofu. It worked out pretty well, actually — the egg tofu is a bit cheaper, it holds together much better than my usual stuff, it takes up the marinade much more readily (I let the tofu sit in the marinade for a few hours in the fridge, so as to be sure) and is considerably easier to remove from the packaging. Plus, it tastes a little like scrambled eggs 🙂
The tofu fried reasonably well in a very small amount of oil; there wasn’t much change in texture, apart from a sight crisping around the edges (though that might be due in part to my having sliced it rather thickly), but it didn’t stick to the pan and didn’t fall apart when nudged or turned with the spatula. The marinade which made it into the frying pan caramelised rather nicely and I was able to scrape it up and add it to the sandwich fairly easily. The maple syrup/chipotle paste combination, with its sweet/fiery flavour blend, added a very pleasant edge to the dish. I furthered the effect by drizzling the marinade remaining on the tofu plate over the slices of bread before assembling the sandwich.
In conclusion, while marinated tofu can never truly replace bacon, in either flavour or texture, the TLT is a good, light alternative suitable for lunches or light suppers on warm summer days 🙂