Fakin
Fakin' It (or Bits)
Martha wanted me to use bacon for my next entree recipe, but I says to Martha, I says, “No way, Marth, we’re fakin’ it!” I’ve always wanted to cook fakin, but I never had a reason to, as I’m not a huge fan of smoked anything. Especially on its own, as in having a slice with breakfast. But I’ll be, if this stuff doesn’t taste just like the real deal. Crazy how that can happen!
I used Irreverent Vegan’s recipe and suggestion for slicing that ‘fu real thin. Problem was my tofu was crumbly, so I ended up with Fakin Bits. But they’ll work just fine in tomorrow’s recipe. Want to make some fakin of your own? Follow these extremely simple directions and fry it up in a pan.
Fakin (thanks to Irreverent Vegan)
3 Tbsp. soy sauce
1 1/2 tsp. liquid smoke
1 Tbsp. nutritional yeast
1 lb. tofu, sliced thinly using vegetable peeler
1/2 Tbsp. peanut oilIn a 6×9 inch container, add soy, liquid smoke, and nutritional yeast. Swish around to combine. Add tofu slices and swish more to coat slices. Allow to marinade for at least 10 minutes.
Heat peanut oil in skillet on the low medium setting. Add tofu slices and pan fry on each side until evenly brown and crispy.
October 21st, 2009 at 10:19 am
I’m sorry to hear that your tofu crumbled–this recipe is very finicky. I’ve been using the bulk tofu from the coop with pretty good success. The tofu will be slightly happier if it’s drained/pressed. Also, I can *never* get the whole block of tofu to comply–there’s always that bit at the end that you can’t hit with the peeler (since it’s sitting on a surface–you can’t hold it like a potato or carrot). And once you’re down to the last few slices, everything just turns into a mess. So you’ll always end up with some extra fakin crumblins either way.
Some day we need to pioneer some seitan-fakin.