- 1 lb. Tofu; extra firm or firm (packaged in water)
- Olive oil
- Freshly ground black pepper, to taste
- Nutritional yeast, optional
- 1 Cup Vegetable broth
- 2 Tbsp soy sauce
- 1 Tbsp dry sherry
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper
- Freeze tofu in the packaging you purchased it in for at least 24 hours (7 days is better).
- After freezing period, thaw by placing in a container and pour boiling water over it. Let sit for about 20 minutes. If not thawed, repeat step, and allow to sit for 10 more minutes.
- Open package and gently squeeze or press out the water, until fairly dry.
- Cut into 3 or four pieces, place in small container, cover with marinade and marinate 1 hour.
- Gently squeeze out excess marinade (not too dry). Brush lightly with olive oil and sprinkle with freshly ground black pepper or other dried herbs of choice.
- Preheat smoker to 220 to 260°F. Place tofu pieces on oiled rack and smoke 1:40 to 2 hours. I used hickory bisquettes.
- Remove from smoker, slice into bacon like strips and sauté in light oil, brushing with more soy (optional) and sprinkling with nutritional yeast (if you have access to some) after first turn.
- Or cube, slice for salads, stir fry or just for snacking.