Tofu "bacon"....

I've often heard that bacon is the one item vegetarians often make exceptions for. There is just no non-meat product that you can make to taste exactly like it. It might have to do with texture, as you can get a similar flavor using smoked salts and good oils. Yesterday I attempted to turn tofu into bacon (I'll call it 'facon') by thoroughly drying out the tofu slices as much as I could, and brushing them with sesame oil, mesquite salt, and a little garlic powder. The flavor was there, but the texture still wasn't even close.
Next time try this:
- slice tofu even thinner, like 1/4"
- dry for longer period of time between towels
- roast in oven at lower temp for longer period - to turn it crunchy by drying it out

Yesterday was baked at 350, but I think it would do better at 200-250. The edges did get crunchy so there was a little bit that tasted bacon-y. I really want to try this on a BLT....or FLT rather....with garlic aioli, yum!

Note: thoroughly dry tofu out and freeze prior to using - it becomes more dense.