Tofu bacon

First we prepare the tofu, it is better if it is firm. It is best to cut it thinly (I make 12 slices of a block), press it with kitchen paper to remove water, freeze it and after thawing press it again between paper (it is laborious, but it is fleshy texture, not soft tofu, the difference is beastly).

We prepare the dressing: soy, salt (little!), AOVE, paprika (I'm from Murcia, so Murcian paprika) and if you have liquid smoke (photo) half a teaspoon (very powerful) is what gives the SUPER TOUCH, but it is not in the base and I can not put it in the recipe.

Brush the tofu with the dressing (what's left over keeps well for a few days in the refrigerator in a glass jar) and grill it with a drop of oil until it is toasted.

I use it a lot in sandwiches, BLT type but with this bacon. It doesn't taste like bacon, I repeat, but it's great because it gives a smoky touch.