Grease preferred shaping pan lightly with oil. Set the pan aside.
In a bowl, whisk together the chickpea flour, salt, granulated garlic, and turmeric. Pour in 1 cup (230g) of water into the bowl and whisk everything until you get a smooth batter. Set aside.
Pour the remaining water into a large stainless steel saucepan. I poured 1 3/4 cups (403g) water into the saucepan for a firmer tofu. Bring the water to boil and reduce the heat to medium. Give the chickpea batter a quick whisk. Then, pour the batter into the boiling water, making sure to whisk the contents in the saucepan as you pour the batter.
Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper. Slice an eggplant in half lengthwise and set one half aside for another use. Then cut the remaining eggplant in half lengthwise. Use a mandolin to slice into long, thin strips approximately 1/8th inch thick. Set aside.
Make sauce by adding avocado oil, tamari, Worcestershire sauce, maple syrup, Kitchen Bouquet, smoked paprika, sea salt, garlic powder, and black pepper to a small mixing bowl. Whisk to combine. Use a pastry brush to baste both sides of the eggplant slices with sauce. Arrange in a single layer on the parchment-lined baking sheet and sprinkle with more black pepper.
Bake for 25-30 minutes, then flip eggplant slices over, and bake for an additional 5-15 minutes, or until the eggplant is deep red-brown in color, appears dry, and is slightly crispy. Remove from the oven and let cool slightly. It will crisp up the more it cools.
Use immediately to replace traditional bacon in any recipe.
Once cooled, store in a sealed container in the refrigerator up to 5 days or in the freezer up to 1 month. To reheat, heat a skillet over medium heat, add a little oil of choice, then heat bacon on both sides until warmed through.
Preheat oven to 325 degrees F.
Line a sheet pan with parchment paper.
Combine vegetables with oil and toss well to coat.
Pour onto parchment lined sheet pan, season with salt and pepper.
Roast for 10-12 minutes, until vegetables are just softened and starting to caramelize.
Preheat oven to 325 degrees F. Place serranos and chopped red onion on parchment lined sheet pan and roast 10-12 minutes, until softened and fragrant.
Cover with water and bring to a quick boil. Add roasted serranos and onion to a food processor along with the garlic, oil and salt. Process until very smooth and creamy. If emulsion is too thick, thin with a tablespoon or two of water to desired consistency. Adjust for salt and serve.
To roast the pepper, place the pepper directly over fire until it develops a black char all over. Alternatively, place the pepper on a pan directly under the broiler. Use tongs to rotate every few minutes to blister the skin evenly. Remove the pepper, place in a bowl and cover to steam for 5 minutes. Use your fingers to rub away the charred skin. Discard seeds and stem. Place pepper, olive oil, salt, hot sauce, and water into a blender. Puree until completely smooth and transfer to a squeeze bottle. Refrigerate and use within 1 week.
Cut tofu to desired shape. Bread and deep fry for 1 ½-2 minutes, until golden brown and crispy. On base of plate, create a small pool of Red Pepper Coulis. Place the tofu, then a slice of eggplant bacon, and finally spoon 2 tbsp roasted vegetables atop. Drizzle with serrano emulsion and red pepper coulis. Garnish with microgreens and a few drops of olive oil.
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Ingredients
Directions
Grease preferred shaping pan lightly with oil. Set the pan aside.
In a bowl, whisk together the chickpea flour, salt, granulated garlic, and turmeric. Pour in 1 cup (230g) of water into the bowl and whisk everything until you get a smooth batter. Set aside.
Pour the remaining water into a large stainless steel saucepan. I poured 1 3/4 cups (403g) water into the saucepan for a firmer tofu. Bring the water to boil and reduce the heat to medium. Give the chickpea batter a quick whisk. Then, pour the batter into the boiling water, making sure to whisk the contents in the saucepan as you pour the batter.
Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper. Slice an eggplant in half lengthwise and set one half aside for another use. Then cut the remaining eggplant in half lengthwise. Use a mandolin to slice into long, thin strips approximately 1/8th inch thick. Set aside.
Make sauce by adding avocado oil, tamari, Worcestershire sauce, maple syrup, Kitchen Bouquet, smoked paprika, sea salt, garlic powder, and black pepper to a small mixing bowl. Whisk to combine. Use a pastry brush to baste both sides of the eggplant slices with sauce. Arrange in a single layer on the parchment-lined baking sheet and sprinkle with more black pepper.
Bake for 25-30 minutes, then flip eggplant slices over, and bake for an additional 5-15 minutes, or until the eggplant is deep red-brown in color, appears dry, and is slightly crispy. Remove from the oven and let cool slightly. It will crisp up the more it cools.
Use immediately to replace traditional bacon in any recipe.
Once cooled, store in a sealed container in the refrigerator up to 5 days or in the freezer up to 1 month. To reheat, heat a skillet over medium heat, add a little oil of choice, then heat bacon on both sides until warmed through.
Preheat oven to 325 degrees F.
Line a sheet pan with parchment paper.
Combine vegetables with oil and toss well to coat.
Pour onto parchment lined sheet pan, season with salt and pepper.
Roast for 10-12 minutes, until vegetables are just softened and starting to caramelize.
Preheat oven to 325 degrees F. Place serranos and chopped red onion on parchment lined sheet pan and roast 10-12 minutes, until softened and fragrant.
Cover with water and bring to a quick boil. Add roasted serranos and onion to a food processor along with the garlic, oil and salt. Process until very smooth and creamy. If emulsion is too thick, thin with a tablespoon or two of water to desired consistency. Adjust for salt and serve.
To roast the pepper, place the pepper directly over fire until it develops a black char all over. Alternatively, place the pepper on a pan directly under the broiler. Use tongs to rotate every few minutes to blister the skin evenly. Remove the pepper, place in a bowl and cover to steam for 5 minutes. Use your fingers to rub away the charred skin. Discard seeds and stem. Place pepper, olive oil, salt, hot sauce, and water into a blender. Puree until completely smooth and transfer to a squeeze bottle. Refrigerate and use within 1 week.
Cut tofu to desired shape. Bread and deep fry for 1 ½-2 minutes, until golden brown and crispy. On base of plate, create a small pool of Red Pepper Coulis. Place the tofu, then a slice of eggplant bacon, and finally spoon 2 tbsp roasted vegetables atop. Drizzle with serrano emulsion and red pepper coulis. Garnish with microgreens and a few drops of olive oil.