Recipes
Smoky Substitutes
60 mins
60 mins
Serves 15 pieces
Serves 15 pieces
One of my favourite flavour profiles is smoky. Many people on a plant-based diet say the main thing they miss is bacon, so I like to have a few alternatives in my back pocket for satisfying this craving. Marinating some ingredients for a few hours enhances the depth of flavour, especially for the tofu and mushrooms, but it is not essential.
Print recipe
Ingredients
- 2-3 tablespoons light soy sauce, Tamari or coconut aminos
- 2-3 tablespoons oil, extra virgin olive or hemp seed oil
- 1 tablespoon liquid smoke
- 1 tablespoon maple syrup
- 1 tablespoon smoked paprika
- 1 tsp garlic powder or 1 clove garlic, crushed
- 1/2 tsp of Himalayan or flaked salt
- 1x300g block firm tofu, sliced into 12x5mm slices width-ways
or
- 1x300g block tempeh, sliced into 18x5mm slices thin slices width-ways
or
- 300g mushrooms, into 5mm slices (amount varies depending on mushroom
- 2 tablespoons coconut oil, virgin or refined, melted
Directions
- Gather your ingredients and add the soy sauce, oil, liquid smoke, maple syrup, smoked paprika, garlic and salt to a flat container or bowl.
- Stir together then add the tofu, tempeh or mushrooms and mix carefully to coat all the pieces.
- Leave to marinate if time allows, flipping once during this time.
- Preheat the oven to 150°C and line a tray with baking paper.
- Place each slice onto the paper with as much marinade stuck to it as possible with 1cm space between each and bake for 25 minutes, remove from the oven.
- Drizzle with 1 tablespoon of coconut oil, flip over, brush any remaining marinade over the top of each slice, drizzle with the other tablespoon of coconut oil and return to the oven for 25 minutes.
- Remove from the oven, slice or add whole slices to BLT’s, wraps, pasta dishes, into pies and quiches or serve with a cooked breakfast.
- Keep in a covered container in the fridge.
- Use plenty of oil and a low heat to warm up if needed.
