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Vegan Tocino

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This is an easy vegan recipe for the famous sweet and savory Philippine breakfast dish, tocino. It is made with soy curls and takes only a little over half an hour to make. Best served with rice.

Ingredients

Scale

Rehydrating soy curls:

  • 16 oz or 454g dried soy curls
  • 32 fl oz of Cranberry Pomegranate juice
  • Tap water for soaking (If not tap, 48 fl oz to cover the soy curls)

Tocino marinade:

For cooking the soy curls:

For optional garnish:

  • Sliced green onions
  • Everything but the bagel seasoning

Instructions

  1. In a large bowl or food storage container (at least 14 cups), add the soy curls, cranberry juice and water to cover. Soak for 10 minutes to rehydrate the curls.
  2. While the soy curls are rehydrating, gather all the marinade ingredients and combine in a medium bowl. The consistency and appearance should be that of red enchilada sauce.
  3. When soy curls are done soaking, drain using a fine mesh sieve. Return to the now-empty bowl or container they were soaking in.
  4. Combine the marinade and soy curls together and massage soy curls for five minutes with a clean hand. Your hand might get red so you do what you need to do if this is a problem.
  5. Bring a large pot or pan to medium heat and add 1 cup of vegetable oil. You will have to adjust the heat based on your pan. My intense induction stove was way too hot at medium high heat so I had to have it on medium.
  6. When oil is hot enough, carefully add the soy curls and cook for 15-20 minutes until slightly brown and sticky, stirring every few minutes
  7. Serve with rice. 

Equipment

Notes

  • To get a more charred or blackened appearance like traditional Filipino tocino, cook in one-layer batches and simply pan-fry at your discretion.

Find it online: https://bakeroise.com/vegan-tocino-recipe/