Facon and (v)eggs
If, for the rest of my life, I could only eat one meal over and over again, I might just have to choose brunch. Oh, brunch, being a breakfast buffet, isn’t “one meal” you say? Hmm, well, I’m not sure I like those rules, but at the very least I want these two things on my plate!
I have a confession to make. I broke one of my own little rules when I wrote the title to this post and recipe. Sorry, about that – sometimes it’s hard to come up with a catchy, fitting name.
I’ve lost count of the number of times that people have asked me why we use terms like “hot dogs” or “cheese” or “insert name of anything that people think we shouldn’t be able to use anymore” when making a vegan, plant-based version of a dish. While part of me can understand the confusion of calling something a “hot dog” when it contains non-traditional ingredients, part of me has to laugh, because well, do you know what’s actually in a “hot dog”?
Ok, ok, so we’re not talking about hot dogs here. Still, the problem persists when it comes to planticizing a dish and then naming it. One of the most important things, for me anyway, is to choose a recipe name that gives people a reference point – what is it that I’m re-creating? Normally, I would never use a word like “fake” or “mock” or anything similar which would indicate that this food “isn’t real”. These dishes are as real as anything else you’ll ever eat – and hopefully better than most! In this case, since the words just roll off the tongue – I made an exception. I promise (myself and you) to try avoid doing so in the future.
Regardless of what we call these breakfast delights, they are two of my favorite things to eat. They are both easy to make and taste fantastic.
I think most people just assume that bacon tastes like bacon because “that’s the way it is”. Well, no, not so much. The reason it ends up tasting the way it does is because it’s salted and smoked and then cooked a certain way. Well, I’ll let you in on a little secret – it’s not at all difficult to add salt and smoke to a whole lot of other things besides Porky and Petunia, and start makin’ bacon the plant-based way!
My favorite method of doing this is to take extra firm already smoked tofu, slice it super thin, and smoke it some more – with liquid smoke! Tamari, a great gluten-free liquid similar to soy sauce, gives us the salt we need and if you want, you can add a little sweetness with maple or agave syrup.
If you’ve been following my blog, you’ll have read my eggless quiche post where I wrote about black salt. Kala namak, aka black salt, is a wonderful, must-use ingredient when making scrambled (v)eggs. Whether or not you’re new to plant-based cooking, I can assure you that tofu scramble recipes with/without black salt are as different as night and day. And not to worry – it’s very inexpensive. So go find it in a shop, online, trade with your best friend… whatever. Just get your hands on some – and thank me later.
I’ve found a firm, organic tofu that I love, so I stick with it for most recipes. In order to get a creamier scramble, I add a little oat-based crème fraiche. However, if you prefer silken tofu, you can always use that instead. I simply find it easier to add moisture than to remove it, but the choice is up to you – only you know how you prefer your (v)eggs!
So throw on a pot of coffee, squeeze some oranges and chop chop, get to it. Whatever you want to call it: fakon and (v)eggs, or vegan bacon and tofu scramble, this dish is going to be a breakfast favorite that you’ll return to over and over again!
- 7 oz (200 g) – extra firm, smoked tofu, thinly sliced
- 2 Tbsp (30 ml) – tamari or soy sauce
- 1 Tbsp ( 15ml) – liquid smoke
- a little of your favorite sweetener: maple syrup, agave syrup or rice syrup Scramble
- 9½ oz (270 g) - firm tofu, crumbled
- 1½ tsp (7.5 ml) - black salt
- 1 tsp (5 ml) - turmeric
- 1 Tbsp (15 ml) – plant-based crème fraiche or cream
- chopped onions, tomatoes and peppers
- Add the tamari/soy sauce, liquid smoke and natural sweetener to a small bowl or deep plate and mix.
- Slice the tofu as thinly as you can. Lay the pieces in the bowl. Let the slices marinate while you prepare the scramble. Flip the pieces and/or tilt the bowl now and then to make sure the liquid covers all the slices, top and bottom.
- Heat a little oil in a frying pan, over medium high heat. Add the marinated slices and fry until crispy or until they have the desired color and texture.
- Crumble the tofu into small pieces, using your hands and fingers, into a small bowl.
- Add the black salt , turmeric plant-based crème fraiche or cream and stir. Your scramble should already have a nice yellow color.
- Chop a small tomato, about ½ an onion and some green and/or yellow pepper, add them to bowl and stir.
- Cook in a frying pan until the vegetables have softened a little. Add a little water while frying if you want a moister consistency.