Recipe Wednesdays: Babe's Bocadillos

Today I'm launching a new feature: Recipe Wednesdays. Here and there I'll be posting some of my favorite recipes.

A few quick caveats...

1. I'm 100 percent vegetarian and 95+ percent vegan. This will be reflected in my recipes.
2. Most of the recipes I'll be sharing are not my own. They will usually be from one of the many cookbooks I own and enjoy. Credit will always be given, as will links to the relevant cookbook.
3. To be honest, while I am a pretty good cook, I'm still working on my food photographer skills.

Today's recipe is for Babe's Bocadillos. It comes via The 30 Minute Vegan's Taste of Europe by Mark Reinfeld. The 30 Minute Vegan series is one of my favorites, and are among the best vegan cookbooks available.

The bocadillos are a vegan version of a type of ham found in Spain.

Ready to bake!

Babe's Bocadillos
2 tablespoons tamari or other soy sauce
1 tablespoon olive oil
1 teaspoon of smoked paprika or 1/2 teaspoon of liquid smoke (I prefer the liquid smoke)
1 tablespoon fresh oregano or 1 teaspoon dried
1 teaspoon pure maple syrup
1 14 oz. pack extra firm tofu


1. Preheat oven to 400 degrees F.
2. Place all the ingredients except for the tofu on a baking sheet (I actually prefer a shallow casserole dish) and mix well.

On rye with fries.

3. Slice the tofu into cutlets. The original recipe calls for 12 thin cutlets, but I often cut the tofu into four or six big, thick slices.
4. Place the tofu on the baking sheet and let it sit a few minutes. Then flip the tofu, put the sheet in the oven, and cook for 20 minutes, flipping the tofu again midway through.

And that's it. Babe's Bocadillos are excellent on sandwiches, or as a bacon replacement for a tofu scramble. If you are of a Hawaii state of mind, they also can be used to make a veganized Spam musubi.