Boy, do people love their bacon. Rarely have I come across a food that inspires such raw passion in people. Just this week, while a co-worker, Devin, and I were discussing the Powerball jackpot having reached astronomical sums, he said that if he won, he would throw me a cool couple million if I, a longtime vegetarian, would eat an entire pig. I’m not sure if this was meant to be some kind of gladiatorial entertainment or if he merely wanted to share his love of pork with the world. Devin did not win Powerball, so I guess we will never find out.

But that does not mean that I am immune to bacon’s charms. I have very happy memories of childhood summer dinners that consisted entirely of big BLTs and fresh ears of boiled sweet corn. To me, bacon is the taste of summer, and a curious package that my mom sent me while I was living in Cambodia helped me to recreate that taste in vegetarian form. Along with other comforts of home, like American magazines, was a shaker of something called Bacon Salt, completely vegetarian but very bacon-y. Bribing the postman to get that package out of hock might have been some of the best money I ever spent. I sliced some tofu from the market very thinly, sprinkled it with bacon salt, popped it in the oven, and boom…it was like I was back in Ohio. The Tofu, Lettuce and Tomato sandwich was born.

Over the years I have perfected the recipe, and I think it’s much tastier than the substitute bacon that you can buy at the grocery store. I will share it below for any bacon-loving vegetarians or anyone who is craving something a little lighter than pork on a hot summer evening. Make one soon while the sweet corn is plentiful and the tomatoes are at their juiciest.

Tofu Bacon

• 1 tablespoon bacon salt (or some kind of smoked salt will also work)
• 4 tablespoons olive oil
• Freshly ground pepper to taste (I use about half a teaspoon)
• 1 16 oz. package of tofu

Can't you hear the sizzle in this photo?

Combine the first three ingredients and let it sit about twenty minutes or until the oil is infused with bacon-ness. While you are waiting, slice the tofu, as thin as you can make it while still being fairly consistent. Place in a single layer on a greased pan, and then spoon or brush the oil mixture over it. Bake at 400 degrees for about 45 minutes or until the edges start to look crispy and curl away from the pan.

This should be enough to make about three very hefty sandwiches with lettuce, tomato, multigrain bread and mayonnaise. I like to salt the tomatoes a little before I put them on the sandwiches for maximum juiciness. Goes great with sweet corn or cucumber salad.