I have never, ever been a fan of bacon, even when I was nowhere near vegetarian. It's greasy and chewy and overall not nice, in my opinion. I have eaten veggie bacon about once, at university, and it was chemically-tasting and the texture was just ...odd. And I think that the veggie rashers for sale in Townsville have eggwhite in them (though I've never really checked closely). And I've never made tempeh bacon -- we rarely buy tempeh, and don't have key ingredients like liquid smoke -- so I haven't had a vegan version of the crispy pig strips in years.
However, I do miss me a good breakfast sandwich. Breakfast (or rather, brunch) has long been my favourite meal because I love the blending of sweet and savoury. Andy is a bit of a breakfast grinch, and believes that sweet and savoury should rarely meet -- particularly not in his breakfast.
So when he was in Thailand a few weeks ago, I took the opportunity to sweet'n'savoury-it-up.
I marinated a few thinly sliced pieces of tofu in a mixture of soy sauce, brown sugar, cider vinegar and olive oil. Then I cooked them in my cast iron pan until they were pretty crunchy. Layered on toast with the ripest red market tomato, and slightly obscene amount of avocado, this was the perfect combination of sweet and salty.
I have recreated this simple marinade a few times since then, and Andy loves it, too -- for dinner at least.