Tuesday-Vegan BLTs with Macaroni and Cheese
This evening for dinner, I wanted to try to make tofu bacon to go on BLT sandwiches. From my experience with tofu, it seems that tofu soaks up more marinade after it has been frozen and thawed. It also absorbs more flavors after it has been pan fried and has a crispy crust. My version of tofu bacon is below. I served the BLTs on ciabatta bread spread with vegan mayonnaise.
To go along with the BLTs, I have been meaning to try Chloe Coscarelli’s macaroni and cheese recipe for quite some time. I could not wait to reminisce about my favorite macaroni and cheese from the blue box. I loved this when I was a kid as well as a grown up. I must admit, it was excellent. The hubby loved it and he still eats the stuff in the blue box. I wish I could have found the piccolini that was similar to the shape of the pasta in the blue box, but the two stores that I checked only had the piccolini in the penne shape. So that was going to have to suffice. I am sure this would be good with any shape of pasta. It is so creamy, you should give it a try.
8 oz firm tofu, frozen and then thawed
3 tbs maple syrup
3 tbs tamari
2 tsp liquid smoke
½ tsp freshly ground black pepper
Do not let the tofu thaw completely. It is easier to slice thinly when it is still slightly frozen. Slice the tofu about ¼ inch thick. Heat a non stick skillet over medium heat. Fry tofu until lightly browned and crispy. Once all of the slices of tofu are crispy, put them in a shallow container. Set aside.
Mix the rest of the ingredients in a small bowl. Pour over slices of tofu and marinate for an hour or longer. When the tofu has been marinated, heat the skillet over low heat and add sliced tofu. Watch the tofu carefully because it burns easily. Heat the tofu until crispy. Remove tofu from skillet and set aside.