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Discussion Starter · #1 ·
I want to make tempeh bacon, and the recipe calls for liquid smoke.<br><br>
Can anybody help me out?<br><br><br><br>
Thanks =]
 

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I love liquid smoke! I can't remember how they make it, just that it's not bad for you, and pretty natural. I found it with the gravy mixes, and boullion cubes at a regular grocery. It comes in like a 4 oz jar, black in color. You only need a few drops at the most for a good flavor.<br><br><br><br>
I use it when I scramble tofu. I press out the water, crumble the firm tofu in a heated pan, with a spray of olive oil, add a little water, a teaspoon of maple syrup (or agave nectar) and a few drops of liquid smoke. Just simmer till absorbed.
 

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If you live in the US you can find it with the BBQ sauces at the grocery store. It's in a condiment bottle. If you live in Europe you may have a harder time.
 

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Discussion Starter · #4 ·
Thanks so much!<br><br><br><br>
What else would you reccommend adding to a tofu scramble?<br><br><br><br>
I'm planning a small brunch for some of my friends soon, and I'm thinking of a menu. Tofu scramble is on it =]
 

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Liquid smoke is made by collecting the condensation from burning wood. Think of cooking veggies in a covered pan - as the water boils off, it collects on the lid as it condenses. Now imagine that instead of veggies, you were cooking delicious smelling wood, and instead of plain water collecting on the lid, it was the most unbelievable flavour sensation in the world. /THAT/ is liquid smoke.
 

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I usually sautee onions and peppers a little before adding the tofu. Good in a torilla wrap with tomato.<br><br><br><br>
I haven't tried this yet, but will this weekend:<br><br>
Tofu jerky<br><br>
1/3 cup tamari (or soy sauce, or braggs amino acids)<br><br>
2 T. liquid smoke<br><br>
2 teaspoons onion powder<br><br>
1 teaspoon garlic powder<br><br>
2 teaspoons maple syrup<br><br>
1 pack (12 to 16 oz.)firm tofu, pressed and sliced thin (you should probably freeze it first for better texture)<br><br>
Combine marinade with tofu in a baking sheet. Bake at 200 degree farenheit for 5 to 6 hours.<br><br><br><br>
Thanks for the info Hobo!
 

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Liquid smoke is created by filtering smoke through a liquid medium (water) and then straining out much of the tar and particulates that occur with burning any substance (in this case it is various types of wood). Liquid smoke is often less carcinogenic than standard smoking practices.
 

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I love liquid smoke. Where I live it is sold on the spice isle. I grew up in the south which means bacon or some form of pork in virtually everything. I put liquid smoke in anything I'm used to having that taste. I use it in bean recipes, soups, sometime greens- I have a barbecue lentil recipe that would not be the same without it.
 

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Liquid smoke is one of the best things ever! I put it on roasted or sauteed veggies, bean dishes, chili, soups, burgers, tofu dishes...pretty much anything and everything.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>coffee_at_lukes</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Thanks so much!<br><br><br><br>
What else would you reccommend adding to a tofu scramble?<br><br><br><br>
I'm planning a small brunch for some of my friends soon, and I'm thinking of a menu. Tofu scramble is on it =]</div>
</div>
<br><br><br>
I like using some veggie bouillion dissolved in a couple of tablespoons of water, some nutritional yeast, fresh herbs, and pepper.<br><br><br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>silva</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I usually sautee onions and peppers a little before adding the tofu. Good in a torilla wrap with tomato.<br><br><br><br>
I haven't tried this yet, but will this weekend:<br><br>
Tofu jerky<br><br>
1/3 cup tamari (or soy sauce, or braggs amino acids)<br><br>
2 T. liquid smoke<br><br>
2 teaspoons onion powder<br><br>
1 teaspoon garlic powder<br><br>
2 teaspoons maple syrup<br><br>
1 pack (12 to 16 oz.)firm tofu, pressed and sliced thin (you should probably freeze it first for better texture)<br><br>
Combine marinade with tofu in a baking sheet. Bake at 200 degree farenheit for 5 to 6 hours.<br><br><br><br>
Thanks for the info Hobo!</div>
</div>
<br><br><br>
Silva, would you mind reporting back after you try that?
 

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Hey! I made it! 5 hours is a long time.<br><br>
I didn't freeze tofu- don't really care for that texture, i put it in () because it sounded like a good idea for this. (prob. is)<br><br>
Too much liquid smoke- came out quite salty. I think 3 or 4 teaspoons would be plenty<br><br>
I didn't have onion powder. Used a teaspoon more garlic- perfectly fine<br><br>
I should of sliced it cross ways, I sliced it down the long end and didn't get it thin enough,<br><br><br><br>
All in all pretty tasty. Came out chewy, and good flavor. I wonder how a dehydrator would work? I would not spend 5 hours of baking again, except next winter maybe.
 

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Hey beachbubbles.....want to share your BBQ lentil recipe....please????
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Photojess</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Hey beachbubbles.....want to share your BBQ lentil recipe....please????</div>
</div>
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Of course! To be honest my family doesn't think it's as great as I do but I think it's yummy and here's a copy/paste from when I shared it before.<br><br><br><br>
I used red lentils because they're higher in protein but regular green lentils might work better because they're firmer. I also cooked it longer tho thicken it more but that might vary by lentil type. To me they taste like really good baked beans.<br><br><br><br>
Barbecue Lentils Recipe<br><br><br><br>
Ingredients<br><br>
2-1/3 cups lentils, rinsed<br><br>
5 cups water<br><br>
1/2 cup molasses<br><br>
2 Tbsp brown sugar<br><br>
1 Tbsp vinegar<br><br>
1/2 cup ketchup<br><br>
1 Tsp dry mustard<br><br>
1 Tsp vegan Worcestershire sauce<br><br>
16 ounces tomato sauce<br><br>
2 Tbsp minced onions<br><br>
1/4 tsp Liquid Smoke, optional (I don't think it's optional- I used even more, lol)<br><br><br><br>
Instructions<br><br>
Add lentils to water, bring to a boil and simmer for 30 minutes or until tender but whole. Add remaining ingredients to the cooked lentils and bake at 350 degrees F for 45 minutes.<br><br><br><br>
eta: so good on toast.
 

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thanks so much. will give that one a try soon!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>rabid_child</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
. If you live in Europe you may have a harder time.</div>
</div>
<br>
Indeed. Never seen it in Germany. <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":(">
 

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Hmm this thread is interesting as I had absolutely no idea what was in liquid smoke (I couldn't even imagine what was in it, actually) or what it could be used for. Thanks for the info!
 

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I found liquid smoke both in mesquite and hickory flavors- I've only had hickory.<br><br>
Also want to add, I will be making the tofu jerky, my son is nuts over it. Says it's like the taste of bacon without the grossness!
 
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