It’s no secret that people are obsessed with bacon. BACON BACON BACON!
So, I’m hopping on the bacon board…vegan style. This tofu bacon is smoky, crispy, flavorful, and a great addition to any meatless meal. It will definitely be a new brunch staple in this house!
It’s true, there are already quite a few meatless bacon recipes out there. I’ve tried several of them, but have found others to leave the tofu too floppy, too bland, or just generally weird-tasting. My various experiments and taste tests have lead me to create this recipe, and I’m VERY happy with it!
Ingredients (makes 6 strips)
1/2 package extra firm tofu, pressed and drained (I use a Tofu Press and leave my tofu in there overnight…it’s magical. Go buy one.)
2 tbsp maple syrup
2 tbsp nutritional yeast
2 tbsp Tamari gluten-free soy sauce
1-2 dashes liquid smoke (optional…a little goes a long way!)
1 tsp garlic powder
1/4 tsp smoked paprika (if you use regular paprika, I recommend choosing to add the liquid smoke)
2-3 tbsp water
Instructions
Once your tofu is pressed and drained, cut into 6 thin strips. Mix all other ingredients in a flat-bottomed container, and place the tofu strips in the marinade. Marinade for at least 30 minutes, turning gently to make sure all strips are coated. You can cook them 1 of 2 ways:
1. Heat 1-2 tbsp canola oil in a skillet, cast-iron or other, over medium heat. Place tofu strips in the skillet and cook, turning until both sides are browned and crispy.
2. Heat oven to 400 degrees. Place tofu strips on a greased baking sheet. Bake for 10-13 minutes, then flip and bake for another 10-13 minutes. Remove from the oven when both sides are brown and crispy. I prefer this method! I think it creates a better texture.
Enjoy the bacon on its own…
…or perhaps on a vegetarian BLT!
Pink Troll Kitchen 
Looks good, will probably make it this weekend. Have you tried doing the same with seitan? Make the dough, roll it thin and cut into the strips, give it a quick steam then to the marinade and second cooking seems that it might work with this flavor marinade.
Looks good, will probably try it this weekend =) Have you tried this with seitan? Make the dough, roll flat and cut strips, give it a quick steam and them marinade and cook for the second time. I think it would work, and might also have a good meaty mouthfeel.
Awesome, thanks for reading! I bet it would work pretty well with seitan…unfortunately I can’t try it since I have to be gluten-free, but I’d love to hear if that substitution works out!!
The tofu version is good – I’m out of the gluten flour til Saturday and while I actually know how to wash the gluten out of a standard flour ‘dough’ it is a pain in the ass … but I will give it a try when I can get to the store and replace my gluten flour =)