Maple Hickory Tofu Strips
Enjoy a sweet and savory twist on your breakfast with these crispy Maple Hickory Tofu Strips. Perfectly paired with tofu scrambles or hotcakes!
Equipment
- Shallow dish or resealable plastic bag
- Nonstick or cast-iron skillet
- Tongs or spatula for flipping
Ingredients
- 340 g extra-firm tofu drained and pressed
- 120 ml pure maple syrup
- 60 ml orange juice
- 1 teaspoon ground black pepper
- 15 ml hickory-flavored liquid smoke
Instructions
- Cut the tofu into 14 thin strips (about ¼ inch thick).
- In a shallow dish or resealable plastic bag, combine the maple syrup, orange juice, black pepper, and liquid smoke to make the marinade.
- Place the tofu strips in the marinade, making sure they are fully coated.
- Let rest for 20 minutes to 1 hour.
- Preheat a nonstick or cast-iron skillet over very high heat.
- Remove the tofu from the marinade and panfry until dark brown and crispy on each side (about 5 minutes per side).
- Serve as a side with tofu scrambles, hotcakes, or any breakfast favorite.
- Variations:
- This marinade also works great with thin slices of tempeh or seitan.
- You could even try using the Ham Fauxsage recipe for a hearty twist!
- Yield:
- 14 strips
Notes & Wine Advice
Wine Advice:
Pair with a light white wine such as Pinot Grigio for a balanced meal.Nutrition values
Calories: 60 kcal | Carbohydrates: 9 g | Protein: 5 g | Fat: 2 g | Sugar: 6 g