“BLT” pasta salad

For all my bacon lovers-converted-plant based, have I got a treat for you today.

I tell you hwhat, it took me a LONGass time to create a tofu bacon I was proud of. Even before FMG became FMG I experimented with various techniques of baconing, including coconut bacon, which is swell but not quite hearty enough for me.

Then this tofu bacon came to fruition, and I performed a clunky happy dance for about a week after. I want to pile it on everything (in fact, I’ve another bacon-themed treat to share soon) and I sure as shit did with any leftovers I accumulated. The BLT is a sandwich I’ve always adored, except I became deprived after giving up meat.

No more, kids. No more.

If you’re intimidated by tofu bacon, don’t be. The process is a bit more prolonged than chucking a slab of bacon in a pan, but the result is worth the effort. Smoky, sweet, hearty, and definitely more nutrient-dense than true bacon. Pack it into a giant bowl of noodles with fresh summer tomatoes, avocado, and crisp romaine lettuce, as well as a simple and bomb herb dressing – a damn good treat for summer adventures.

Bacon That’s Better Than Bacon

Well, maybe that’s doubtful if you’re a stickler…but read on if you’re interested in crafting the best tofu bacon you can. This shit could win medals.

Tip #1: Press the tofu. Always relevant regardless of what you do with it. I made a homemade press with plates, lots of paper towels, and a cast iron skillet to weigh it down. 15 minutes is good for extra firm varieties (which I recommend for this recipe). If you can go longer, do so.

Tip #2: Slice the tofu very thin. Think the size of typical bacon. Tofu is more delicate than meat so some of your pieces might break in the process, or be a bit uneven. That’s fine! We’re crumbling it at the end anyway, so a bit of breakage won’t hurt. Particularly because the ends get nice and crispy in the oven. Yum.

Tip #3: Marinate the strips in a single layer. A bit of overlap is okay, but don’t create a pile of tofu else it will all surely crackle before you really want it to. I use a big casserole dish, but a large baking sheet works too. The marinade is a simple mix of soy sauce, maple syrup, smoked paprika (key!), chili powder, and black pepper. Pour it all over the tofu, flip the strips gently to coat both sides, and let sit for at least 15 minutes. 30 is preferable.

*Tip #4: Transfer the tofu to a parchment-lined baking sheet. Again, bake it one layer. If you need to use two baking sheets, no sweat. Flip the tofu halfway through baking time and watch closely. Once the edges deepen to an umber brown, you’re good to take them out. The tofu will continue to crisp as it cools! I try to give it around 5-10 minutes to cool, so I start prepping the rest of the dish.

Yes, there’s more to the dish, but it’s far more expedited than the tofu. In fact, you can do much of it during the tofu bacon’s several downtimes.

Pawsta

Here’s my input for bombass multitasking during this dish.

While the tofu marinates, whip up the dressing. I mix the vinaigrette straight in the bottom of the mixing bowl I plan to use to toss the salad together. Fewer dishes = happier Kellie.

Boil off the pasta while the tofu bakes. As it tools, whip together the pasta in the dressing bowl along with tomatoes, fresh basil, and lettuce. When it’s cooled a touch tear up the bacon and sprinkle onto the pasta salad along with chunks of fresh avocado.

Aaaand…yep, that’s it. Covered all the bases. Grand slam. Go team.

Serve this salad warm or cold, it’s great either way. I love a hunk of grilled salmon along with a bowl, but chicken works great too if you’re so inclined.

If you like a little more heat, try using some chipotle chili powder in place of the marinade’s regular chili powder. Slightly different flavor, but wonderful, especially if you’ve some Mexican cuisine on your menu as well. Or maybe if you have leftover bacon to use on a Chipotle Shrimp Avocado and Mango Rice Bowl?

Now that I’ve cracked the vegan bacon code, be on the lookout for more ~bacon~ forward recipes throughout the seasons!

Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

“BLT” pasta salad

Smoky marinated tofu moonlights as bacon in this delectable pasta rendition of a classic favorite.

5 from 1 vote

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Prep Time 25 mins

Cook Time 25 mins

Marinating time 30 mins

Total Time 1 hr 20 mins

Course Main Course, Side Dish

Servings 6

Ingredients

  

• 1 lb short-cut pasta
• 1 block extra firm tofu, drained
• 1/3 cup soy sauce
• 2 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 2 cups romaine lettuce, chopped
• 1/2 cup fresh basil, chopped
• 1 avocado, diced
• 1/2 cup extra virgin olive oil
• 3 tbsp lemon juice
• 2 tbsp dijon mustard
• 1 tbsp red wine vinegar
• 2 tsp honey
• 3 cloves garlic, minced

Instructions

 

• Preheat oven to 425 degrees. Line a large baking sheet with parchment.
• Cover a plate with paper towels and set the tofu on top. Place another few paper towels over the tofu and cover with a second plate, then add a heavy-bottomed skillet (or a stack of books, even) to the plate. Press the tofu for 15 minutes, then slice into very thin strips. Don't worry if some of them break! Place the tofu strips in a single layer on the bottom of a large shallow baking dish, or two small sheet pans.
• In a bowl, whisk together the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour over the tofu strips, carefully flipping each to coat both sides. Marinate for 15 minutes, longer if you have time.
• After marinating, move the tofu to the prepared baking sheet (again, it's okay if they break). Bake for 20-25 minutes, flipping halfway through, until crisp. Thicker-sliced tofu might take longer, and the tofu will continue to crisp as it cools.
• While the tofu bakes, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain.
• In the bottom of a large bowl, whisk together the olive oil, lemon juice, dijon, honey, red wine vinegar, garlic, and a pinch of salt and pepper until emulsified. Dump the pasta, lettuce, basil, and tomatoes over the dressing and toss gently to coat. Arrange the avocado chunks on top of the pasta. Tear the bacon into pieces and sprinkle overtop. Garnish with additional basil, as desired.

Notes

*To store: Pasta salad keeps well in the fridge for up to 5 days. I find it may even taste better after marinating longer!

*Tofu: Do not be afraid to slice the tofu strips very thin. Think 1/8 inch, like regular bacon. Thicker tofu strips will take longer to crisp up. Still delicious, just adds a bit more prep time.

Keyword blt, main course, pasta, pasta salad, side dish, summer, tofu, vegetarian