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Home » Basics » Smoky Tofu Bacon

Smoky Tofu Bacon

July 19, 2018 By Shannon @ Yup, it's Vegan 30 Comments

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If rice paper bacon isn’t your thing then I have another great vegan “bacon” option for ya! This smoky tofu bacon is made by marinating thinly sliced tofu and baking it until chewy.

Vegetarian tofu bacon stacked on a white plate with cracked black pepper flecks visible on the surface

I got the idea for tofu bacon from Baconish, a cookbook I reviewed a couple of years ago. The original recipe calls for actual smoked tofu, but I’ve adapted it to use regular tofu because I know not everyone can easily find the smoked sort. If you can find it, though, SoyBoy brand (yep, that’s the name) is pretty awesome.

I also dialed down the maple syrup a little bit from the original. We did 30 days of no added sugar for the month of June, and ever since then, I’ve noticed a change in how I feel when I add very much sweetener to things… I’m still totally indulging in treats here and there, but also feeling a little more conscious of added sugar intake, even the less refined sort.

A plateful of vegan tofu bacon on a wooden table with a pepper grinder in the background

Making tofu bacon is as easy as pressing and slicing tofu, mixing up a marinade, and sticking it in the oven. While my classic RPB is more crispy, this tofu bacon is more of the chewy variety, and it STAYS chewy when added in advance to a a sandwich (recipe coming soon!) or the like.

Not a fan of naming vegan things “bacon”? I’m unperturbed by your objection ;). I am well aware this doesn’t look or taste like the more disagreeable form of bacon that you may be familiar with. It’s chewy, savory, and smoky, and I love that. Identical resemblance was never my goal.

Slices of tofu bacon arranged on a piece of white sandwich bread with orange spicy mayo beneath them

Tofu bacon about to be featured in a pretty dope sandwich.

You are going to need liquid smoke to make this tofu bacon. I’ve gotten comments before suggesting liquid smoke is an unnatural ingredient to be avoided. I’ll leave that decision up to you – but please be advised that it is NOT a chemical flavoring but actual smoke that has been captured in vapor. The same smoke that would have been used to make the smoked paprika in your spice rack. This recipe will not be the same without it so omit it at your own peril.

Tofu Bacon | Yup, it's Vegan
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4.80 from 10 votes

Smoky Tofu Bacon

Thinly sliced tofu is dipped in a smoky marinade and baked until chewy to make a tofu "bacon" that's great for sandwiches and cooking.
Course basics, Breakfast, sides
Cuisine dairy-free, gluten-free, grain-free, refined sugar-free, vegan, vegetarian
Keyword tofu bacon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 pieces
Calories 22kcal
Author Yup, it's Vegan

Ingredients

  • 8 oz extra-firm or super-firm tofu
  • 1/4 cup low-sodium soy sauce (use tamari for gluten-free)
  • 1 tbsp maple syrup
  • 1 tbsp tomato paste
  • 1 tbsp liquid smoke
  • 1 tsp apple cider vinegar
  • 1/2 tsp ground black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 2 tsp olive oil

Instructions

  • Drain the tofu. If not using vacuum packed super-firm tofu, wrap it in a clean towel and stack a heavy object (like a cast iron pan) on top of it to press out excess liquid. (Or, use a tofu press if you've got one). Leave the tofu to press while you measure out the other ingredients.
  • Preheat the oven to 400 degrees Fahrenheit. Place a metal rack on top of a baking sheet and lightly grease it. (If desired, put a piece of parchment on the baking sheet to catch drips, for easy cleanup).
  • Whisk together the remaining ingredients in a medium sized bowl.
  • Cut the tofu into thin strips, approximately 1/8 inch thick. Take each tofu slice and dip it fully into the marinade, then place it on the prepared baking rack. Repeat until all of the tofu slices are dipped, spacing them out evenly on the rack. Set aside the excess marinade.
  • Bake for 10 minutes. Remove the baking sheet from the oven. Gently flip over each piece of tofu. Brush or dab the tops of each tofu piece with some of the remaining marinade. Return to the oven and bake for another 5 to 10 minutes, or until browning around the edges and starting to take on a firm texture - it can burn quickly so keep a close eye on it. Remove from the oven, let cool, and enjoy!

Video

Notes

SMOKED TOFU: If you can get your hands on some smoked tofu, then by all means use it. It's super amazing in this recipe!
CRISPY/CHEWY: If you want your tofu bacon to have a little more crisp around the edges versus a uniform chewiness, slice your tofu thinner and shorten the oven time a little bit since it will be more likely to burn this way.

Nutrition

Serving: 1slice | Calories: 22kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Monounsaturated Fat: 1g

Recipe adapted from Baconish.

Filed Under: Basics, Breakfast Tagged With: gluten-free, grain-free, legumes, meat analogues, refined sugar-free, soy

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Vegan Fried Green Tomato BLT »

Comments

  1. Iwoye Dol says

    July 24, 2021 at 16:34

    RIDICULOUS to call this or any other vegan food bacon. You may not wish to eat bacon but please do not insult those of us who do eat it or pigs by calling this bacon. Its is however delicious smokey slices of vegetables which I thoroughly enjoyed making and eating.

    Reply
    • Shannon @ Yup, it's Vegan says

      July 30, 2021 at 11:07

      I get these types of comments all the time, and my perspective is that people are intelligent enough to figure out on their own that tofu bacon isn’t meat. It’s crazy to me to consider this name insulting to meat eaters and I just don’t subscribe to that logic at all. I’m glad to hear you enjoyed the recipe!

      Reply
    • VEE says

      February 25, 2022 at 07:36

      5 stars
      what a strange comment. imagine getting offended over a simple food word like that. i’ve been vegan for over 8 years, surrounded by non vegans and i have never heard such a ridiculous statement in my life…

      also, lovely simple recipe, trying it this morning (:

      Reply
  2. Viola Simmons says

    May 30, 2021 at 16:25

    I’m preparing a tofu recipe that is going to include the liquid smoke. However what brand would you use to prepare your tofu?

    Reply
    • Susan Parran says

      August 14, 2021 at 12:09

      For the liquid smoke, I use Wright’s. It comes in hickory, mesquite, and applewood. Amazon and Walmart both sell it, but so do most grocery stores. It’s in the same aisle as the herbs and seasonings.

      Reply
  3. Anna says

    May 9, 2021 at 03:05

    Dear Shannon,
    i just want to thank you for your honesty- you didn’t hide the reason behind your absence on the blog. Instead, you openly admitted to struggling with mental issues. It’s bold and I am sure it took alot of courage:) My daughter has been diagnosed with depression connected with borderline so I can imagine what you are going through. I do keep my fingers crossed for you and sending you positive vibes.

    Reply
  4. Diane says

    May 4, 2021 at 17:37

    3 stars
    I loved the flavor, the marinade is perfect. I had to cook the tofu for almost 40 minutes. I did 10 and 10, then clocked a few minutes at a time to make sure I didn’t burn it. The slices were pretty thin, perhaps I did not cut them thin enough to cook in 20 minutes.

    Reply
  5. Anne says

    February 21, 2021 at 20:07

    Hi! How would you change this recipe to get fully crispy bacon strips please?
    Thanks 🙂

    Reply
    • Ana says

      April 7, 2022 at 18:33

      Look into Gordon Ramsay ‘s tofu bacon strips recipe. I think that’s what you’re looking for.

      Reply
  6. Gabrielle says

    January 1, 2021 at 15:02

    5 stars
    Made a perfect vegan BLT!

    Reply
  7. Nikki says

    May 17, 2020 at 04:24

    5 stars
    Loved this recipe! Used extra firm smoky tofu (Sainsbury’s sell this) and left out the liquid smoke. Came out perfectly.

    Reply
  8. Laura Burnham says

    April 20, 2020 at 19:16

    5 stars
    The flavor was awesome, sadly my tofu didn’t hold up and crumbled. I will keep working with it or use the mix with tempeh. Either way I now have tasty bacon bits/crumbles.

    Reply
    • Alisha Lavinia says

      July 25, 2020 at 18:31

      Try tofu skin! Holds together and is nice and thin!

      Reply
  9. Dyan says

    February 29, 2020 at 01:47

    Tablespoon of liquid smoke or teaspoon?

    Reply
    • Carolyn says

      October 17, 2020 at 08:24

      Tbsp-tablespoonful

      Reply
  10. Kristen Hobar says

    September 23, 2019 at 09:22

    5 stars
    Loved this recipe! Unfortunately, I did not have vegan mayo so I used a mashed avacado spread. They were delicious! Will definitely be making these again soon!

    Thanks for sharing!

    Reply
  11. Terri says

    August 27, 2019 at 13:03

    5 stars
    I’ve never been a fan of tofu…. till this recipe 😍 I made it exactly as per the recipe using smoked tofu….
    it was absolutely luvverly….. and when cold it was firmer and even better in my opinion…
    definitely on my list now…
    thank you 😍

    Reply
    • Kay Watson says

      January 26, 2021 at 05:12

      Yes me too. I didn’t enjoy tofu till I tried this.
      Now going to make a second batch and use it in wraps.

      Reply
  12. Kiley says

    June 8, 2019 at 11:58

    Can we please talk about how perfect and satisfying Soy Boy smoked tofu is???? I’m so sad that I can’t get it here in Chicago. It is perfect in every way!!

    Reply
    • Shannon @ Yup, it's Vegan says

      June 11, 2019 at 08:12

      Couldn’t agree more, it’s fantastic!!

      Reply
      • Linda Hoffa says

        June 29, 2020 at 15:43

        I freeze mine then it’s ready when I need some for garnish, sandwiches or with breakfast tofu scramble. It thaw super quick and holds it’s crunch.

  13. Amy says

    April 6, 2019 at 12:44

    Now to find a bacon cookie cutter…

    Reply
  14. Ranna says

    February 18, 2019 at 05:39

    How long does this keep in the fridge for?
    Thanks can’t wait to try it!

    Reply
    • Shannon @ Yup, it's Vegan says

      February 18, 2019 at 08:15

      It should keep in the fridge for a week or so, although depending on you’re using it you might want to re-crisp it in the oven or a pan.

      Reply
  15. Donna says

    January 12, 2019 at 16:24

    5 stars
    I made this today. Was good on Dave’s killer bread, power seed w/ spinach avocado, onion and tomato. Will make again. I omitted the oil and used my air fryer.

    Reply
  16. Anne says

    August 21, 2018 at 14:07

    Would you still use liquid smoke if you found smoked tofu in the recipe? Thanks 🙂

    Reply
    • Anne says

      August 22, 2018 at 17:03

      Whoops – I should have re-read my comment before sending. It’s not clear at all. Sorry. I just wanted to know if liquid smoke is still necessary if you’re using smoked tofu as suggested?
      thanks!

      Reply
      • Shannon @ Yup, it's Vegan says

        August 23, 2018 at 08:42

        Hey Anne! You can skip the liquid smoke if using smoked tofu – but I do recommend still using both for the best smokey flavor. Optional though!

  17. Kara says

    August 7, 2018 at 17:24

    5 stars
    THis was easy and great!! I used it on BLTs with fresh summer tomatoes from the garden. Yum!

    Reply
  18. Aidan says

    August 6, 2018 at 14:18

    5 stars
    Surprisingly good for tofu.

    Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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