Bonus MoFo Post! Tempeh Bacon, Cheezy Sauce, and Eggy Tohu

This coming week, we’re doing a couple recipes that call for the same base ingredients, and rather than clutter up those posts with a bunch of extra recipes, I’m doing a bonus post with THREE recipes that we can just refer back to.

And yes, it’s lame that I have no photos, but my laptop is STILL having issues, and I only have the bacon on hand to photograph anyway. I’ll try to add a picture of that in later.

Let’s start with BACON.

In a shallow dish, combine:
3 T soy sauce
1 T liquid smoke
1 T brown sugar
1 T oil
1 T tomato paste
3/4 c veggie broth
1/2 tsp garlic powder

Add 8 oz thinly sliced tempeh to the marinade and allow to sit overnight.

When ready to cook, dump marinade and tempeh into a non-stick skillet. You can either leave it in strips or crumble it. Cook it at a fairly high temperature, stirring often. It will absorb the marinade and get nice and browned. If you don’t eat it all straight out of the pan, keep whatever’s left in the fridge. Obvs.

Now, on to the cheezy sauce.

In a blender, blend together:
1/4 c water
1/4 c cashews
1 1/2 T roasted red peppers from a jar
1 1/2 tsp nooch
1 1/2 tsp lemon juice
1/4 tsp salt
1/4 tsp onion powder

Blend until completely smooth. This can easily be doubled, tripled, whatever.

And now: EGGY TOHU.

You might wonder what on earth tohu even is. Well, it’s like tofu, but made with garbanzo flour. Plain, it’s an awesome replacement for silken tofu for people who can’t have soy. And it’s super easy to prepare. Thanks to Vegan Mommy Chef for sharing her recipe with us! This is my adaptation from her plain version to have an eggy flavour.

In a bowl, mix together:
1/2 tsp black salt
1/4 tsp regular salt
1 1/2 T nooch
1/2 tsp turmeric
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 c garbanzo flour
1 1/2 tsp agar powder

Gradually stir in:
5 c water

Pour into a saucepan. Stirring constantly over medium heat, bring to a boil and then reduce heat. Continue to stir for about 10 minutes. Pour into a sprayed loaf pan and put into the fridge to set.

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Categories: breakfast, brunch, recipes, substitutions, tempeh, vegan | Tags: , , , , , , , , , , , , , | 2 Comments

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2 thoughts on “Bonus MoFo Post! Tempeh Bacon, Cheezy Sauce, and Eggy Tohu

  1. Pingback: Vegan Month of Food, Day 16: Nutty Cheezy Bacun Quiche | Too Cheap for Pine Nuts

  2. Pingback: Vegan Month of Food, Day 17: Sham Ham and Cheese Sandwich | Too Cheap for Pine Nuts

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