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California Farm Tofu Bacon and Tofu Scrambled Eggs
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Chef :
Hobby HorsemanCalifornia Farm Tofu Bacon and Tofu Scrambled Eggs
Vegan bacon and vegan scrambled eggs. I use a thin layer of freshly made silken egg tofu sandwiched between marinaded rice papers or organic banana peels, cut in bacon size strips. Delicious crispy bacon. If you are a non-egg vegan, use my crumbled firm tofu instead of silken egg tofu.
Ingredient
Food ration :
2 peopleCooking time :
From scratch, half hour
2 sheets
Rice paper, or
2 ounces
1/4” thick slices of Silken egg tofu
1/2 tsp
smoked paprika
1/2 Tsp
granulated garlic
1/2 Tsp
maldon flaked seasalt
1/2 Tsp
white pepper
1 Tbs
sesame oil
Cooking instructions
* Step 1
Brush 2 rice paper sheet centers with marinade of paprika powder, black garlic powder, pepper, maldon flaked seasalt, sweet thick soy sauce and sesame oil, leave 1” rim bare. Place thin 1/4” slices of silken egg tofu on center on bottom, cover with marinade, then top with rice paper sheet, brush edges with water so they glue shut. Brush outside of rice paper sheets with marinade.
* Step 2
Fry 5 minutes one side, like you would regular bacon, flip, fry 5 more minutes till crisp. Cut in bacon strips, serve.
* Step 3
Brush 4 banana peels inside with thick sweet soy sauce, paprika powder, black garlic powder and sesame oil, 2 banana peels on bottom, cover with thin slices of silken egg tofu, 2 banana peels on top, fry in olive oil in cast iron skillet, five minutes each side, cut to bacon strip size.
* Step 4
Make scrambled turmeric tofu with black himalayan salt, it gives an egg flavor to dishes. Serve with crisped marinaded banana peels.
Note: if there is a photo you can click to enlarge it
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