Smoked Tofu Rashers & Grilled Tomatoes
Simple and quick if using smoked tofu – but we offer an easy variant using firm plain tofu also.
Not too tricky
- Half or 1 tomato per person plus olive oil and garlic
Smoked Tofu Rasher Option
- 1 pack smoked firm tofu, eg Taifun
- Oil to fry
- Soya sauce, eg shoyu or tamari
- ½ tsp smoked paprika
- ¾ tsp liquid smoke if you can get it (Tesco sell it)
To add at the end of frying
- 1 tbsp nutritional yeast flakes and black pepper to taste
Plain Tofu Rasher Option
- 250g/9oz of the firmest plain tofu you can find – drain and press overnight or for several hours if possible. (Use a plate and weights on top and a colander underneath plus a clean tea towel/kitchen roll OR a dedicated tofu press)
- 2 tbsp plain vegetable oil
- 2 tbsp good quality soya sauce (see above)
- 1 tsp brown sugar
- 1½ tsp tomato puree
- ½ tsp balsamic vinegar
- ¾ tsp liquid smoke
To add at the end of frying
If serving with grilled tomatoes, put on the grill first and heat to medium-high. Chop each tomato in half, drizzle a little olive oil and crushed garlic over each half. Stick under the grill but keep an eye on them and reduce heat if they’re starting to catch. Alternatively, fry them up in a wok. Flavour with fresh herbs, salt and pepper.
Smoked Tofu Option
- Slice the smoked tofu as thinly as you can. Set aside.
- In a small bowl, make the marinade by mixing the soya sauce with the smoked paprika and liquid smoke if using. Place the rashers in a large baking tray and drizzle with the marinade – using a pastry brush will distribute it more evenly – and let it sit for a few minutes.
- Using a good (non-stick) frying pan, heat up some oil in the pan on a high heat until it is very hot.
- Fry the tofu slices until quite crispy. Add the yeast flakes and black pepper and fry quickly so it goes a bit crispy.
- Serve hot with the tomatoes – and toast if you wish.
Plain Tofu Option
- Make sure the tofu is well pressed (see ingredients list).
- Slice it into rashers about 2-3mm (about ¼ inch).
- Place in a large tray and pour the marinade over the top, using a pastry brush to distribute evenly. Leave for as long as you can – four hours is best – but cover with a plastic bag if marinading for more than an hour. This stops the marinade from drying out.
- When it is ready, heat up a frying pan with the oil, like the Smoked Tofu option. Fry the rashers until crispy, add the nutritional yeast flakes as above and serve with the tomatoes.
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