After I tried the amazing plant based bacon by This I thought I’d incorporate it into a recipe. So I made a vegan version of an egg and bacon sandwich filling, perfect for sandwiches, wraps, or baked potato topping. Just like my Vegan Egg Salad it uses extra firm tofu as a base, in this case Tofoo it works perfectly to mimic egg, so I’d recommend using that if possible
I won’t share how much the yield or number of serving this makes, as it could be anywhere from four to eight depending on how generous you are or what you’re using it for
You’ll need;
- 280g/10oz extra firm tofu
- 50g/1.7oz This plant based bacon
- Four tablespoons of egg free mayo,I used Hellman’s
- One teaspoon of American mustard
- One quarter of a teaspoon of turmeric
- One quarter of a teaspoon of smoked paprika
- Black pepper and black salt aka kala namak to taste
Method;
- To start with, fry the bacon in a little oil over a medium heat, until it’s beginning to crisp on the outside. Once cooked set aside
- Then move onto preparing the tofu. Drain the water away from the packet, then chop the block in half. Roughly chop one half, and then chop the other half into smaller pieces, this will resemble cooked egg white
- Add the roughly chopped tofu, mayo, mustard, turmeric and paprika into a food processor and blend until smooth
- Chop the bacon into small pieces, add them into a mixing bowl with the chopped tofu and blended tofu mixture. Season to taste with black salt and black pepper, then mix well to fully combine
Note – If the products I’ve used aren’t available where you are, just swap them. Other brands of tofu will work, and other smoked mock meats will work for this too. You may need more bacon than I used, as the This plant based bacon has quite a strong bacon flavour, so you don’t need much
Bethany's Vegan Kitchen 