To start off, eggplant bacon never tastes like bacon. I’ve tried several recipes, not in the hopes that it would, but in the hope that I would find it edible. In the end, I always cook better things when I let my intuition do its thing, and it was true of this eggplant bacon. Eggplant is a tricky thing, but so well worth figuring out. I’ve used all I know to create an eggplant bacon that tastes nice in a sandwich or as an accompaniment to what we consider breakfast foods.
There are endless possibilities when it comes to scrambled tofu, and nearly all are delicious, so here’s another to give a whirl.
Hearty breakfasts are a staple of the Harry Potter books. Whether it’s at Hogwarts or The Burrow, Harry is well fed for the most important meal of the save (save his time on Privet Drive, of course).
Should serve two quite comfortably.
1 small eggplant, sliced 0.25 inch thick and then into strips
1/4 cup tamari
3/4 teaspoon hickory smoke (or a couple drops liquid smoke)
splash of maple syrup
Canola oil, for greasing pan
Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper and lightly grease with canola oil. Slice off the end of the eggplant and cut into quarter inch slices. Lay flat and sprinkle both sides with salt. Let sit for a moment. Cut into strips about an inch wide. Place of on baking sheet and then flip, so both sides get oiled up. Bake at high temperature until they are browned – some bits will be white, some a little burnt – perfect. Take out, remove from baking sheet and let cool on a plate for a bit.
Turn down the oven to 325 F (165 C). In a small bowl, combine soy sauce, maple syrup, nutmeg and smoke. Quickly dip cooled eggplant slices into the liquid and put back on the baking sheet. Bake for an additional 20 minutes or so (careful not to burn!!) until the eggplant is mostly dry and crispy, though it still should be tender in some spots (like bacon).
Farmhouse Scrambled Tofu
1 tablespoon Earth Balance
350 grams firm tofu
1 small onion, diced
1 clove garlic, minced
1/2 teaspoon chervil
1/2 teaspoon tarragon
Pinch of tumeric, for colour (optional)
1 teaspoon white vinegar
2 tablespoons nutritional yeast
Splash of unsweetened non-dairy milk
Salt and pepper to taste
Heat margarine over medium high heat and add the onions. Salt and let sweat for a few moments. Crumble the tofu into the pan and mix. Salt. Add garlic, spices, vinegar and non-dairy milk and let cook for about ten minutes. Taste for seasoning and adjust accordingly.