Croques Blue & Bacon

INGREDIENTS
Smoked tofu bacon:
- 1 100g block of smoked tofu (square)
- ½ cooked beetroot (small)
- 3 tbsp tamari
- 1 tbsp maple syrup
- Neutral cooking oil

For the croques:
- 1 or 2 Jeanne
- 4 large slices of sandwich bread
- Organic & vegan margarine without palm oil
- Mesclun

RECIPE
Prepare the tofu bacon: slice the tofu block thinly using a mandolin.
Mix the tamari with the cooked beetroot and the maple syrup.
Brush the thin slices of tofu. Cook the slices in a drizzle of neutral oil in a frying pan over medium heat until they are golden brown around the edges. Set aside.

Spread 1 side of the slices of bread with a thin layer of margarine. Brown this side in a pan over medium heat and set aside. Assemble the croques, golden and crispy side out, alternating the tofu bacon, mesclun in the centre and slices of Jeanne. Cut in half. Serve immediately.

Depending on your taste buds and the quantity of Jeanne you have, you can use ½ Jeanne to 1 Jeanne per croque. For a lighter or more economical version, you can replace the Jeanne slices with Jeanne cream.

Photo © Marie Laforêt