Recipes for Protein-Packed Snacks

Eggplant Bacon

Directions

• Preheat oven to 250 degrees F (121 C) – you can turn it to “convection bake” if you have it to speed cooking time. Line 1 large or 2 small baking sheet(s) with parchment paper (amount/size as original recipe is written // adjust if altering batch size).
• Slice an eggplant in half lengthwise. Then cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces.
• Use a mandolin to slice into very thin strips (resembling the size/shape of bacon). They should be slightly thicker than paper thin – less than 1/8th inch thick (measure with a ruler for best results). If slices are too thick, they may have trouble crisping up and/or will take longer. Set aside.
• Make sauce by adding avocado oil, tamari, Worcestershire sauce, maple syrup, liquid smoke, paprika, sea salt, garlic powder, and black pepper to a small mixing bowl and whisking to combine.
• Use a brush (or a spoon) to brush both sides of the eggplant slices with sauce. Arrange in a single layer on the parchment-lined baking sheet(s) and sprinkle with more black pepper.
• Bake for 25-30 minutes, then flip eggplant slices over, and bake for an additional 5-15 minutes (or longer if slices are thicker) or until the eggplant is deep red in color, appears dry, and is slightly crispy. If browning too much, but not crispy, reduce temperature and bake longer to dehydrate (this likely means the slices were too thick). Remove from the oven and let cool slightly. It will crisp up the more it cools.
• Once cooled, store in a sealed container in the refrigerator up to 5 days or in the freezer up to 1 month. To reheat, heat a skillet over medium heat, add a little oil of choice, then heat bacon on both sides until warmed (be careful not to burn).

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Crispy Tofu Bites

Directions

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
2. To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
3. Line a cutting board with a lint-free tea towel or a paper towel, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
4. Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so no powdery spots remain.
5. Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

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Vegan Chipotle Dipping Sauce

Directions

1. Place the cashew yogurt, adobo sauce, chipotle peppers, lime juice, garlic, and salt in a food processor. 
2. Process until the ingredients are combined.
3. Taste to see if it needs any additional salt or lime juice.