The time has come for me to share my tofu bacon recipe with all of you! Now, I can just hear some of you screaming, ‘YES!!’
I can also hear some of you saying, ‘Tofu bacon? Gross…’
Ok, look… I get it. Really. I can see why you might be skeptical. I mean, tofu on its own is quite bland (like if you eat it cold and out of the package- which would be oh so silly). But that’s not what we’re doing here so you need to relax and drop the attitude.
LET’S BREAK IT DOWN
Bacon is mainly fat and salt, usually with a smoky flavor. Sometimes with a sweetness. Always with lots of umami (savoriness). So if we take a bland and juicy protein, like tofu, cut it into thin strips, season it correctly and add lots of fat, shouldn’t it cook and taste like bacon? The answer is YES. I even gave some to my next-door neighbor (who is very skeptical of tofu) and he told me he was very impressed. Success!
Regardless if you have a prejudice against tofu or you simply don’t think you would like this recipe, I dare you to try it. I truly think you will be surprised. The best part? This recipe is cheap, easy and quick to make.
Now if you’re smart like me, you will pick you up some juicy, summer tomatoes, a crisp head of iceberg lettuce, some fresh ciabatta rolls (or a killer sourdough loaf) and some vegan mayo. Having these on hand combined with the tofu bacon, will make you my favorite recipe of all time: a classic BLT. Now let’s get back to the bacon.
RULE #1!
Remember, we are trying to recreate the experience of eating bacon. That makes me think of chewy, crispy, salty, and fatty- all at the same time. When looking for tofu, go with extra firm or high protein. You need strength so that the slices aren’t too delicate. When slicing the tofu, you want to make sure you aren’t slicing too thin. This will make the strips cook faster and they may become too crunchy or burnt. Now, these characteristics are actually quite good for bacon, but not for the whole strip. Basically, don’t worry about making them perfectly even. You want variation in thickness as this will create variation in the crunch and the chew.
Also, I suggest gently patting the tofu strips with a paper towel once cut. You don’t need to squeeze the whole block of tofu- just remove any excess water from the strips. This will help the marinade to stick better. Ok, next!
TOFU BACON MARINADE
To help this marinade become one thick mixture, I like to add a little drop of yellow mustard which helps emulsify everything. Slowly drizzling in the oil after the initial ingredients are mixed leaves you with a thick marinade full of flavor which will beautifully coat the tofu strips. If you make your marinade in advance, simply whisk vigorously before using.
One important step to remember is to flip the tofu. This will encourage browning, crisping up each side perfectly. If you ended up adding a few smaller scrap pieces to the sheet pan, this would be a good time to gobble them up so they don’t burn. It’s also important to taste test your recipe as you go, right? Enjoy.
See that bubbling? That’s what we want, people! We want those strips of tofu to FRY. I remember making bacon as a teenager and seeing those same bubbles- don’t you? It’s a glorious sign that your tofu is fatty enough to compare to its traditional counterpart. However, so much better because little squooshy piggies are not involved.
A FEW NOTES BEFORE MAKING:
For this BLT, I highly recommend using ciabatta rolls because they are soft and chewy. This allows you to hold everything in as you bite them. For the may, I recommend using ‘Vegenaise’ but you can use your favorite vegan mayo.
I ONLY recommend iceberg lettuce, but, if you must, you can use romaine hearts. But whatever you do, don’t even think about using a soft lettuce like arugula or spinach. I will report you to the police.
This recipe is best served the day it is made.
Don’t crowd the sheet pan! By that, I mean don’t overlap the strips of tofu when you’re laying them out on the baking sheet. You want them to have plenty of room to be free and to express themselves. And by that, I mean become crispy.
Towards the end of the cooking time, feel free to check every five minutes, the visual cues you are looking for are edges starting to brown and curve.
Lastly, I always recommend Colgin liquid smoke. I think the hickory would work best for this, but the mesquite or pecan flavor would be just fine! This brand is delicious and not bitter which some liquid smokes can be. (I’ve had some that are straight up bad.) If you must use another brand, make sure it is not bitter otherwise it can ruin the whole recipe. If it is in fact bitter, pull back the full tablespoon to 1.5 teaspoons.
RECIPES THAT PAIR WELL WITH THIS TOFU BACON
ENJOY!
And there you have my amazing tofu bacon. I cannot wait to hear what y’all think. If you do make this recipe, please leave a comment and a rating below as this greatly helps my recipes to be seen! Lastly, if you share it on social media, please tag me. I love to see it. Happy cooking, y’all!
–Timothy
Ingredients
One (14 ounce) block extra firm tofu (high protein is ideal)
¾ cup avocado or sunflower oil
⅓ cup nutritional yeast
½ cup tamari
1 tablespoon Colgin liquid smoke (hickory*)
½ teaspoon yellow mustard
Instructions
- Preheat oven to 375 F and line two large baking sheets with parchment paper.
- Slice tofu into thin rectangles ⅛” thick (see pictures above) and pat dry with a towel, keeping any irregular or small pieces. Combine the oil, nutritional yeast, tamari, liquid smoke and mustard in a small bowl and whisk well. Dip each strip of tofu into the marinade and transfer to the baking sheet. Pour remaining marinade over the tofu. (When placing the strips on each sheet, dedicate one pan to the smaller pieces and tidbits. These will take less time to cook so keep an eye on them!)
- Bake in the oven for 25 minutes. Remove baking sheets from the oven and gently flip each strip with a fork. (Some of the smaller tidbits and scraps may be done at this point so please enjoy!) Rotate the baking sheets in the oven (top to bottom) and bake for another 20 - 35 minutes (check any smaller strips after 10 minutes) depending on your oven and how crispy you like your bacon! Definitely check the bigger strips at 20 minutes and if you think it’s done, it’s done. Or continue to bake for an additional 5-10 minutes until it’s crunchy on the edges. This will also depend on how thin or thick you slice the tofu. The thinner crisps will cook faster. Feel free to transfer to one sheet towards the end as the strips shrink in size. At this point, you should be very careful. Don’t wander too far out of the kitchen. You want to push the bacon to the point where it is about to burn but it doesn’t. The goal is to have variations of crispy, crunchy and chewy.
notes
*You can use any variety of Colgin liquid smoke for this. But please note, if you are using another brand of liquid smoke, like Wrights, it is much more bitter than Colgin so I would pull back on the amount you use.
133 comments
I’m definitely going to make this! Thank you so much!
Yes, give it a go! LMK what you think!
Looks delicious! Did you squeeze the moisture from the tofu before marinating? TIA
I did not! No need to squeeze! I would suggest patting them dry before coating and I will add that to the notes right now.
Can’t wait to try this! Thank you so much–you’re amazing and you always make our day! <3
Aww, that is so lovely to hear! Thank you and enjoy!
So we made BLTs last night, and oh. my. gosh! That bacon is AH-MAZING! Tastes just like the real thing; eating it was like stepping back into my childhood camping trips and visits to grandma’s house. You totally nailed it! Thank you so much for bringing this into the world 😀
Definitely making this this weekend! A couple questions:
No sweetener, like maple syrup or dates?
I usually use silicon baking sheets, is the parchment paper a must?
Here’s hoping my homemade tofu is firm enough to keep #plasticwastefree!
You know, I don’t use any sweetener but you could absolutely drizzle a little maple syrup in the marinade (or on after!). I find that it does not need it but you can certainly push and pull this recipe as you like. LMK if you do and what you think of the results!
And yes, silicon sheets should work just as well!
This is an old question but just an update for anyone reading… I used a silicon baking mat and it worked great!
Hey, Mr. Mississippi! Do you think tofu bacon will stand up – literally – in a Bloody Mary? What do you think? Thank you. Maia
Yes! That sounds delightful! Do it!
I have been waiting for this recipe! Planning to make it and serve on a BLT. But I think I am going to break the rules and use focaccia. I baked up Samin Nosrat’s focaccia this morning, and it is perfectly soft and chewy and salty. Practically begging for tofu bacon.
You break those rules girl! Sounds awesome!
I’m tempted to just go smoke the tofu first. This recipe sounds amazing!
Hmmm yeah, I bet that would be great! I need to get a smoker.
Yummm! And I can’t believe how easy it is!!!
Easy least!!!
Ugg EASY PEASY! * 🙂
So I made this recipe last night, and added it on avocado toast, with some freshly cracked pepper and it was DELICIOUS!!! The taste was just spot on and the crunchiness! Seriously though, it was so addicting that I ate the entire tofu-blocks worth of bacon in one sitting? This will totally be in my weekly rotation:)
Haha! I am so glad you liked it. I made a batch myself last night and ate it all. Whoops!
I just made this for dinner and it was amazing! It was so easy, and the flavor and texture were on point. I also made a BLT using homemade sourdough bread, which is also inspired by you! I just starting baking bread for the first time in my life thanks to your Instagram stories, and I’m addicted now (though I’d love to know how much dough you use for your cast-iron focaccia — I guess I’ll have to wait and see if you include it in your next cookbook). Thank you for this recipe 🙂
Yayyy love hearing this! You go girl!
OUTSTANDING!!!
I am excited to try this as I am a huge fan of your shiitake mushroom bacon. <3 Can you intermix the recipes? Or do you need a lighter oil for the tofu? You use more nooch and smoke in this recipe than in the mushroom, too… a bit heartier for tofu? I cannot wait! xoxoxx
Hi! So I had to adjust the ratios for this recipe in comparison to my shiitake bacon. Shiitakes have so much flavor on their own and the tofu absorbs oil differently so I would keep both recipes separate! Hope this helps and happy cooking!
I tried making this today and I was shocked by how amazing it was. This recipe was affordable, easy, and super tasty. The tofu marinade really mimics the salty richness of bacon. I’m trying to move towards vegan eating and recipes like this help me loads. Thanks soo much for sharing!
This makes me so happy BoOgEr!
This recipe was super easy to make and absolutely DELICIOUS. My non-vegan boyfriend ate 3 BLAT sandies in one sitting… needless to say this recipe will be on repeat!
Another tasty wonder Missippi Vegan!
ps. spelling FAIL. sorry! I can spell Mississippi 🙂
Yayyy! I am so glad you liked it!
This looks amazing! Any advice for us no oil vegans? Thanks!
Ohhhh, the problem is the oil is a very important part of making this tofu super crispy. I will say if you are trying to be oil-free, try using the same marinade ingredients (without oil) on torn pieces of young Thai coconut meat! It makes for good, chewy bacon. Just toss and bake – I can imagine it being more like jerky without the oil but it should still be good! I also have a potato bacon recipe in my book which I think you could get some good results but removing the oil (although I have not tried and it probably won’t get as crispy.) Happy Cooking!
How do I thank you for sharing your tofu bacon creation? It was well liked by my non vegan aunt and uncle!! It took a lot of babysitting, but worth it. My aunt just asked for the recipe!! My uncle is old school Eastern European and loves his meat. He wants this again. Thanks again.
Oh, head lettuce all the way bro!! Oh, homegrown tomatoes too!!
Okay, let me first start by saying my daughter HATES tofu. She hates it. So when she saw me making this recipe, she literally gagged. I told her to get over herself and proceeded to make what I am calling a LIFE-CHANGING food. I followed Timmy’s recipe to a T and while it was cooking my daughter yells at me, "MOM! Are you making BACON??!!" I told her, "YUP!" and continued to monitor the beauty in my oven. When it finished, it took everything I could do to not pick it up and shove it all in my face–it SMELLED SO GOOD. I get my fixings for my BLT and in comes in my daughter. She spies the "bacon" with scrutiny and looks at me. I decide I’ve waited long enough and needed a piece in my mouth and so I picked one up and… omg. I moaned. I almost cried. She sees my reaction and despite her hatred of tofu, branches out of her comfort zone and take a teeny tiny piece. I watch her, curious for her reaction. And then I see it. A sparkle in her eye. She smiles and yells at me about how she get to have bacon again! We are BOTH so incredibly happy and thankful. I assembled my BLT, again, following Timmy’s exact directions, and once again, I almost cried. It was incredibly wonderful. I loved it. This tofu bacon has officially changed our lives. We never thought we could have a BLT again and here we are, eating them together, smiling and bragging to everyone who knows our lifestyle that Mississippi Vegan has done it again. I have now eaten a BLT for last night’s dinner, breakfast today, and dinner again today because I am obsessed with how good it is! THANK YOU TIMMY!!! <3!
Great review! Yes it is wonderful but I have to be honest so is everything from the cookbook & blog I have tried so far. We love love love the Chickpea Avocado Salad – Firecracker Green Beans… etc. I have so many more to try too!
This. Was. Incredible. Life changing, even.
My mind is blown!! So crispy, crunchy, smoky AND so simple to make. Also, can we make a tofu bacon candle? It smelled so freaking good while cooking.
This is one of the most amazing vegan creations ever! I’ve had vegan bacon popcorn which was amazing. I can’t wait to meet you in Bali!!
Terrific recipe, as are all of yours. This was a little heavy on the oil, I thought, as the pieces we’re swimming in it (I drizzled what was left in the bowl over them, as per your instructions) and weren’t crisping up until I spooned some out of the baking pan. Really great BLT. Your cookbook is a gift to us all.
simply the best…a new family favorite!
This looks awesome! Going to try it for sure (hoping I can find liquid smoke in my remote part of the world). Quick question and apologies if I missed it in the blog but “Can I freeze this to store it?” I hate cooking but I love good food and for one or two people I like to make as much as possible and freeze for later or dehydrate or preserve etc. So, I was just wondering…
I think freezing it would change the texture to be a bit chewier (once you reheated it) but that might be a great thing! I don’t think it would ruin it. Also, if you pack it tightly in a sealed container, it will last for a good bit in the fridge, about 2 weeks? Just wrap it tightly!
Awesome, I’ll give that a try, if it even lasts that long… YOU KNOW IT WON’T! 🙂
I made these delicious strips last night for Christmas dinner, to wrap around vegan filet mignons, and they worked great! I just pulled them from the oven slightly under crisp so that they would wrap in a circle. Terrific!
I just made this and I am addicted. My new favorite Facon of all time. THANK YOU sweet Timmy for this amazing recipe. xoxo
Of course! So glad you enjoyed it!
My husband and I just made this terrific tofu bacon tonight and then made a bacon, lettuce and tomato sandwich… and while it’s hard to talk while your jaw is dropping in amazement…I just can’t say enough about how fantastic this recipe is.
We added cracked black pepper and maple sugar to the bacon while marinating. You will be in awe if you make this recipe. Terrific!
That’s what I like to hear! Thank you so much for the lovely feedback. I love this recipe, too. I make BLTs at least once a month.
I’m a big fan! I just tried this recipe and it was so good. If I do it again, I’ll make sure to cut a little thinner because those pieces were the best and most bacon-like.
Thank you, MV, for the best vegan bacon recipe.
I can’t wait to try more of your recipes.
Aww yay! I am so glad that you like the recipe. Yes to the thin sices- I love those, too!
Just made this tonight and it was fabulous!!! Such a knockout of a recipe, Timothy! Haven’t had a BLT in sooooo long and this definitely satisfied that craving.
Yay! I am so glad that you liked it!!! I think I might make it again myself. 🙂
I have made this bacon twice now. My husband ate 4 BLTs using your bacon and he loves it. He is a dedicated meat eater, who suffers from very high cholesterol, so this is huge for us.
I used the leftover marinade to veganize my cowboy beans.
I spooned 2 tablespoons of the leftover marinade into the onions, garlic, and green peppers as I was browning them., then I added the soaked beans, spices, brown sugar and water to the pot.
It imparted that great bacon flavor into the dish, and again, my husband loves them. I do too. Thank you!
Wow! I love reading this so much. So glad the hubby likes the bacon. When I make it, I do the exact same thing- I make BLT after BLT until it’s all gone! I also put some on some mac and cheese the other night, definitely try that! (I have two vegan mac recipes on the blog). So happy to hear you are finding new ways to use the marinade as well. Thank you for the review!
have you ever tried cooking it in a pan instead of the oven? asking becuase i was thinking about having some marinated and taking it with us camping and then cooking it in the skillet over the fire like i used to do with regular bacon.. not sure if it would work so i figured i’d ask before i go and ruin a batch lol.
Hmmm, I haven’t but I’m sure in an outside setting where it’s ok if the pan gets smoky you could get some good results! Be aware, the oil might act up a bit and pop out of the pan. I would definitely not recommend doing it inside. The cooking time will vary, too. Personally, I think you would be better off making it at home and then bringing the finished bacon and heating that up in a skillet when camping.
the BEST vegan bacon I have ever made!!
YayY!
This is absolutely the best vegan bacon recipe I’ve ever had. I have tried it both baking it and pan frying. Also I have added maple syrup into the marinade because I always loved maple bacon. Also I am currently cooking this and decided to drizzle maple syrup over top while on the second half of baking and I also used ground black pepper. I was obsessed with the Fogo de Chao maple and black pepper bacon so I wanted to make something similar and this really hits the spot.
I’m so glad you like the bacon! I love the idea of adding some sweetness!
Blown away! Every summer when tomatoes are in peak season I always crave a BLT. It reminds me of my grandma and her farm and how she woul always made us BLTs with thick tomato slices and heaps of bacon. Ever since we went vegan in our house I was missing these BUT now I don’t have to. Thank you!
It truly makes the best BLT!! I am so happy you like it!
This is hands down the best tofu bacon recipe out there!
I have made this recipe at least 10 times.
The only issue I have is that I end up eating it all in 24 hours. I throw this tofu bacon on a BLT, in a soup, on salads, in stirfried rice.
So if you are like me and have no self-control around Timothy’s recipes, I recommend using a little bit less oil like 1/3 to 1/2 cup. But his recipe is perfect if you want to mimic the fattiness of real bacon.
I’ve also used a little bit of this marinade on roasting Brussel sprouts or green beans.
I love this recipe. I am afraid of trying more of the Mississippi Vegan’s recipes because I will eat 8 servings at once.
If I buy this book will I automatically gain 20 lbs? I guess we are going to find out. 🙂 Thank you for the excellent Vegan recipes. Your food is only outdone by your beautiful photography!
Hahaha! You know what? I have the same problem with this tofu bacon! So I only make it when I have friends coming over so they can help me eat it all- otherwise, I will gobble it up in one sitting!
Just made this for a friend if mine who’s husband recently had a heart attacked. They went 98% plant based over night. I made a BLT w/avocado and delivered it to her with a few slices for her husband to try. I would have included more but the first tray disappeared a few minutes they came out of the oven ? This recipe ROCKS!
I am so happy to hear this! Thank you!
Finally, finally got around to making this and…it is straight up magic, foolproof even (in comparison to the “art of shiitake bacon” 🙂 ). I didn’t understand people commenting that they could eat the whole block in one sitting, and now I DO. I’ve had the “bacon” in a breakfast wrap, on top of a cobb salad, and a BLAT is next. Thank you for creating another amazing recipe!!
Haha! I am so happy you like it! I definitely can polish off a whole batch myself. : P
Made this for brunch today and Hubbie and I are SHOOK! This was AH-amazing. Amazing flavor and texture. BRAVO!
Yayy!! Thank you!
Excellent recipe and very simple to prepare! Taste and texture were spot on! Thank you!!
Amazing! Thank you!
Hi Timothy! Any suggestions for replacing the nutritional yeast? In my go-to cashew cheese recipe, I sub in chickpea miso, but I’m not sure how that would work here. Would love to hear your thoughts!
Hi Jill! Yes, I think you are smart to think of miso and I think that would be lovely! I think if you just mix that up in the marinade it would be perfect. Now I want to try that!
Thanks Timothy! Reporting back on the miso. I might cut back on the tamari or the miso next time b/c it was a touch too salty, and a little too much liquid in the pan. But we drained some of it, and overall, it turned out very good! We topped off our avo toast + heirloom tomatoes with this bacon, and it was amazing. Thank you so much for sharing and interacting with us all!
You are very welcome! I am so glad it turned out!
I usually use either this marinade recipe or the one in the Mississippi Vegan cookbook that’s slightly different – I’ve used the bacon marinade for tofu, tempeh and shitake mushrooms. I do find that the mushrooms taste the most like bacon, but the tofu & tempeh are great for sandwiches or salads. The marinade is addicting. It’s hard not to keep tasting it. Last Thanksgiving I made this delicious roasted butternut squash, pomegranate seed, walnut, kale salad and topped it with crumbled tofu bacon pieces. It was to die for. FauxBacon makes everything better.
The bacon never made it to a sandwich. I devoured the entire thing right out of the oven. Couldn’t believe how great the flavor and texture turned out. That Colgin marinade is in a league of it’s own. Another home run, MV!
Oh gosh! That has happened to me, too. I guess it’s a good sign! So happy you like the recipe. Thank you for the kind comment and for being here.
OMG! This is the first bacon substitute that actually fools me into thinking I’m eating bacon by aroma, texture and flavor. Thanks for sharing. Well done!
Hi Terri! I am so pleased that you like the recipe. I agree, I think if cooked just right this really hits the bacon button! Thanks for letting me know! Happy cooking.
Question: so I don’t want to press the tofu first?
I do not press my tofu for this recipe! You can pat dry and this will help the marinade to stick.
Made this with a few mods… I used only 1/2 cup grape seed oil and used Dijon instead of yellow mustard. I used 2 teaspoons smoke (different brand). Added maple syrup, smoked paprika, garlic powder, and black pepper. I’m one of those people who always adds to recipes. Also I pressed the tofu… this was completely unnecessary for sure. Was so tasty! Enjoyed in BLTs then eating all the rest on its own. Only thing I would change for next time is use less tamari, mine maybe was saltier than yours or pressing the tofu made it absorb the marinade excessively so it was a little bit too salty. 100% would make again though! Very easy and tasty. Thanks Timothy ?
You are very welcome!! Thanks for the review!
Just made this and WOW! So delicious. The tofu bacon was perfection, paired with a homegrown tomato that I’ve been waiting to ripen and homemade sourdough bread pan toasted in olive oil. From this vegan in Mississippi to the Mississippi Vegan… thank you.
Yayy! Love hearing this- thank you!
Amazing!! I added some maple syrup and cracked black pepper. SO good. I’m a big fan of coconut bacon too…which freezes well 🙂
I love a BLOT – gotta have my sweet onion!
Mine turned out extra salty. What did I do wrong?
Did you use tamari? If you used liquid aminos or certain brands of soy sauce- that could be it!
this is literally the epitome of vegan magic. my omnivorous husband was legitimately confused as to whether i made “real” bacon when he had some crispy pieces leftover on the tray. thank you for this super easy & satisfying & impressive recipe my GOODNESS
Ayyy! Thank you so much for the feedback, Amy. I, too, love the magic that happens here. Thanks again and happy cooking!
Okay… you really went and did something here. This hits all the notes that I want it to hit: crunchy, chewy, salty, umami, smoky… I’ve already eaten all of the little pieces and can’t wait to make a TLT- tofu lettuce tomato sandwich. Yummm! I will make this again for sure.
Thanks, Meghan! I am so happy you are liking this recipe. It’s a fave of mine. Happy summer!
Wow, delicious! Wish I made a double batch.
I love to hear it! And yes, I know what you mean, it seems to disappear quickly so a double batch is highly recommended. Thank you for being here!
I love all the recipes I have tried from the blog. This Tofu Bac’n recipe is my new favorite. Recipe was simple and easy to follow along. I love how the tofu sizzled. The taste is amazing. This will definitely become a staple of my meal planning. Thank for all the recipes😁
Jacki! Thank you so much for the review. I am so happy to hear that you like this bacon! It’s definitely a fave of mine. Happy BLTing!
Say what? So good!
Thanks, sweetie!
Well, this is the one. I’ve been messing with tempeh bacon and other options for decades but this is it. I can stop looking. Thank you, Timothy, you genius.
Hi Deb! So, so happy to hear you like this. It’s always a big hit when I show it to someone. Happy cooking!
MV just when I think you’ve outdone yourself with (my Mississippi) hometown recipe… you go and make bacon to die for!!!
I LOVE TO HEAR IT! Thank you for letting me know.
I recently became Vegan to improve my heart health but I really missed bacon. I tried several recipes but they all were missing something. The “bacon” was soggy, too sweet, too something. But your recipe even smelled good while baking. I am so very grateful for your video which I mirrored as I cooked the bacon. The bacon was crisp and when I took it out of the oven, my GSD came to the counter asking to try it. I did not share. It is not as good as what my sister makes using pig bacon. She is amazing! But it is definitely a close second and much, much healthier. I cannot thank you enough!
Thanks, Carol! Happy to hear you liked it.
Subbed mushroom dark soy sauce for the tamari and tahini for the nut. yeast. Plain old canola oil too. these are what I had on hand – it turned out amazing. The mushroom dark soy sauce adds extra umami and a touch of molasses sweet.
Glad you enjoyed it, Jerry!
GENIUS! Followed the recipe exactly (even the BLT construction tips “-)
My teen sons tried it and then proceeded to wolf down the rest. MMMMMMM! Crunchy, squishy, smoky — can’t wait to make another batch for weekend pancakes. xo
So happy to hear this!! Thank you!
Hands down the best tofu bacon I have ever made and eaten. It truly has the potential to change the world. I was looking for a recipe that didn’t have maple syrup in it. So glad I found this one. Bravo! Sheer perfection.
Matthew! Thank you so much for leaving this review. I was frustrated when I had tried tried tofu bacons in the past (they just weren’t perfect!) which is why I created this one. So happy to hear you like it!
Definitely a great replacement for bacon. It was pretty good, just really salty tasting. I also used frozen tofu, which I let thaw and it came out just fine.
You can definitely pull back on the tamari if it was too salty for you! Thanks for letting me know and happy cooking.
This is the best, most wonderful and easiest tofu bacon recipe I’ve ever made. If it looks burned, it’s just right. I made this as part of a vegan wedge salad experiment and it was the savory, smoky star of the show.
Thank you for this!! I agree, it needs to look a little burnt to be the very best that it can be. I just made some last night for a BLT! Thanks for being here.
I used smoked tofu which is already moisture free (nearly) and has a convincing texture. Omitted liquid smoke and added coconut sugar for sweetness. Baked in half time. The mustard tip is genius, used Dijon.
Glad you liked it!!
How would you adapt your recipe for an air fryer?
Hmm, I haven’t tested this with an air fryer and I actually don’t have one! But I would just make the recipe as written and then place them in the air fryer the best you can and cook them until crispy and chewy. Please let us know how turns out! I can’t imagine it being bad!
I made this yesterday (burned some of it a bit — will be more mindful of timing next time). Unlike others, I did not love the taste after I had cooked it. BUT, I included it in a BLT with gluten-free bread and HOT DAMN it was fantastic! Thanks for the recipe!
Glad to hear it worked out as a BLT!! It is my favorite sandwich, hands down. I hear you on the timing– it is a fine balance of pushing the bacon far enough without burning it. Thank you for letting me know and happy new year!
I used your recipe as a springboard; and, ever since, I’ve probably never made a batch the same way each time. Today’s variation (one given staple is the nooch, gotta have that nooch) was preminced garlic, a combo of melted Earth Balance and sesame oil, Bragg’s Aminos, TJ’s Sofrito and Herbs de Provence, onion powder, coriander, dill weed, a couple squeezes of dijon mustard, liquid smoke, a lil maple syrup, a lil BBQ sauce, and a lil red wine. Just pulled it out of the oven letting it cool–fingers crossed!
So happy to hear that you are using the recipe to have fun and play! That sounds like an interesting combo and you’ve inspired me to push and pull with this recipe, too. Thanks for being here!
Wow wow wow! This was so smoky and delicious. Will be making again and again!
So happy to hear, Ericka! Thank you for letting me know!
I see it says best eaten the day it’s made…could I leave the tofu in the marinade and then just bake as needed? Or do I have to make the sacrifice 😏 of eating it all in one day?
You can definitely keep it marinated in the fridge and bake it off when you’d like! I am sure it would keep for up to a week that way! You can also eat it after one day, it just doesn’t stay as crispy. But you can also pop it back in the oven to toast it and it will come back to its original crunch if you want to reheat leftovers.
Thank you!