My easy Vegan Bacon Recipe is made using tofu and a homemade sweet and smoky marinade. Let sit overnight, or for just a few hours, and then crisp it up in a pan, or the oven, with oil. This plant based bacon has great taste and texture and can be substituted for regular bacon in most recipes. I love enjoying it for breakfast with scrambled eggs, adding it to sandwiches and salads or just snacking on it throughout the day.
Bacon is one of those foods that I loved so much as a kid and at times, I thought would be the reason I couldn’t go vegetarian. Fast forward many years later, and I’m finally sharing the recipe for the Smoky Tofu Vegan Bacon I’ve been making for years. It’s packed with flavor, has a crispy exterior and can be used in all the ways you would use regular bacon. I hope you enjoy this recipe as much as I do.
Why You’ll Love This Plant Based Bacon Recipe
- Easy to make – My tofu bacon recipe is really quick and easy to prepare and cook. It only takes about 5 minutes to slice up the tofu and mix it into the smoky marinade. Let the marinade do it’s work, for a few hours or overnight, and then you only need about 5-10 extra minutes to crisp it up in a pan.
- Packed with flavor – The simple marinade is made using pantry ingredients, like tamari, toasted sesame oil and smoked paprika. There are only a few ingredients needed, but each one packs tons of flavor. I like to marinate overnight for maximum flavor.
- Versatile – This vegan bacon recipe is super versatile. It can be used in almost any way you would use regular bacon. Enjoy it for breakfast, add it to sandwiches and salads, or chop it up and mix it pasta or beans.
Meat-Free Bacon Recipe Tips
- Use super firm tofu – I pretty much always use super firm tofu in my recipes these days. It comes pre-pressed which saves a lot of time and has great texture that holds up well to the marinating and cooking of this “bacon” recipe. If you can’t find super firm tofu, I would recommend using extra firm tofu and pressing as much liquid out of it as you can.
- Give the tofu time to marinate – You can just marinate the tofu for about an hour and it will have a nice smoky taste, but if you let it sit overnight, the flavors really soak into the tofu and make it taste great.
- Crisp up the bacon by dredging in cornstarch – You can pull the tofu out of the marinade and place it directly into the pan like that, or you can dredge it in some corn starch, or flour, before adding it to the oil. This will create a nice crispy crust that I love and gives me real bacon vibes.
Smoky Tofu Bacon Recipe Ingredients
- Tofu – I like to use super firm tofu for this recipe. I don’t have to press it and it has great texture, so it is usually my go-to. I get mine at Trader Joe’s, but I’ve been it at regular grocery stores too. If you can’t find super firm, I would recommend using extra firm and making sure to press as much liquid out of it as you can.
- Tamari – Tamari or soy sauce can be used in the marinade. I prefer to use tamari because it is a little thicker and has a greater depth of flavor than soy sauce. Whether I’m using soy sauce or tamari, I prefer to get the low sodium version.
- Smoked Paprika – Smoked paprika is a spice that you should be able to get at most grocery stores these days. It looks like regular paprika, but has a really great smoky taste to it. I love using it in addition to liquid smoke in this recipe.
- Maple Syrup – I use pure maple syrup for this recipe, not the pancake syrup. It adds sweetness and stickiness to the tofu bacon. Honey can also be used, but I find that it has a stronger flavor that I don’t love in this specific recipe.
- Liquid Smoke – Even though I do add smoked paprika, I also like to add a few drops of liquid smoke. It just really like how it reinforces the smoky flavor.
- Toasted Sesame Oil – I only add 1/4 teaspoon of sesame oil, but it adds a nice toasty flavor.
- Garlic + Onion – I also like to add just a little bit of garlic and onion powder for extra flavor.
- Cornstarch – This ingredient is optional, but I like to dredge the marinated tofu slices in a little bit of cornstarch before adding them to the pan. This allows for a crunchy crust to form on the outside. You could also use regular flour if you like.
How To Make Vegan Bacon At Home
- Press any extra liquid out of the tofu, if needed, and then cut it into thin slices. You can make them whatever size or shape you prefer. I usually just cut mine from the shorter side of the tofu and make the slices 1/4 inch thick. I get about 16 slices. You can make them thinner if you prefer though.
- Add all the marinade ingredients to a ziplock bag, or container, and mix together well. Then add in the sliced tofu. Carefully move the tofu around, so that each piece is covered in the marinade. Place in the refrigerator and let sit for at least an hour, or up to 48 hours. Once ready to use the tofu, remove each slice and save the rest of the marinade for cooking.
- Pour about 1/2 cup of cornstarch, or flour, into a shallow bowl. Dredge each slice of tofu in the cornstarch, just until both sides are lightly coated. You can use your finger to scrape off any extra.
- Heat a large pan over medium heat and add in 2 tablespoons of oil. I used canola oil, but olive oil will also work. Once oil is hot, carefully place each slice of tofu in the pan. You want them in a single layer, so you will probably have to cook the tofu in multiple batches. Cook tofu bacon until you can start to see the edges get crispy, about 2 minutes. Carefully flip each slice over and then on top of each slice you can drizzle a spoonful or two of the leftover marinade.
- Once both sides of the tofu are golden brown and crispy, you can transfer it to a wire rack, or a plate. Sprinkle a little salt on the top of each one (optional) and enjoy any way you would enjoy regular bacon. Store in an air-tight container in the refrigerator for 4-5 days.
Recipe Frequently Asked Questions
- This recipe is already vegan.
- Make this recipe gluten free by using a certified gluten free soy sauce, or tamari.
- Can tempeh be substituted for the tofu? Yes, you can use tempeh instead of tofu for this vegan bacon recipe. I would suggest to thinly slice it and you can even give it a quick steam before placing it in the marinade, so that it soaks up the flavor better.
- How should this tofu bacon be used? You can use this tofu bacon is almost any way you would use regular bacon. I especially enjoy eating it for breakfast with a side of scrambled eggs, or adding it to sandwiches, salads, wraps or even soups.
- How long does leftover bacon last for? If stored in the refrigerator, in an air-tight container, leftovers should last about 5 days.
- How should tofu bacon be re-heated? You can re-heat in the microwave, on a sheet pan in the oven, or on the stovetop in a pan with a little extra oil.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
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Smoky Tofu Vegan Bacon Recipe
- Total Time: 0 hours
- Yield: 4-6 1x
- Diet: Vegan
Description
My easy Vegan Bacon Recipe is made using tofu and a homemade sweet and smoky marinade. Let sit overnight, or for just a few hours, and then crisp it up in a pan, or the oven, with oil. This plant based bacon has great taste and texture and can be substituted for regular bacon in most recipes. I love enjoying it for breakfast with scrambled eggs, adding it to sandwiches and salads or just snacking on it throughout the day.
Ingredients
Scale
- 1 (14-16 ounce) package extra firm tofu, pressed to get as much water out as you can
- 2 tablespoons canola oil, or olive oil (or less if you prefer)
- 1/2 cup cornstarch, or flour
Marinade Ingredients
- 1/2 cup tamari, I use low sodium (you can also use soy sauce)
- 2 tablespoons pure maple syrup
- 1 tablespoon water
- 2 teaspoons smoked paprika
- 1/4 teaspoon toasted sesame oil
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly cracked black pepper
- A few drops of liquid smoke, I like to use the hickory flavored one
Instructions
- Press any extra liquid out of the tofu, if needed, and then cut it into thin slices. You can make them whatever size or shape you prefer. I usually just cut mine from the shorter side of the tofu and make the slices 1/4 inch thick. I get about 16 slices. You can make them thinner if you prefer though.
- Add all the marinade ingredients to a ziplock bag, or container, and mix together well. Then add in the sliced tofu. Carefully move the tofu around, so that each piece is covered in the marinade. Place in the refrigerator and let sit for at least an hour, or up to 48 hours. I like to flip the bag a few times during the time it is in the refrigerator, so it marinates evenly. Once ready to use the tofu, remove each slice and save the rest of the marinade for cooking.
- Pour about 1/2 cup of cornstarch, or flour, into a shallow bowl. Dredge each slice of tofu in the cornstarch, just until both sides are lightly coated. You can use your finger to scrape off any extra. This step is optional and you can just place the tofu right into the pan instead if you prefer.
- Heat a large pan over medium heat and add in 2 tablespoons of oil. I used canola oil, but olive oil will also work. Once oil is hot, carefully place each slice of tofu in the pan. You want them in a single layer, so you will probably have to cook the tofu in multiple batches. Cook tofu bacon until you can start to see the edges get crispy, about 2 minutes. Carefully flip each slice over and then on top of each slice you can drizzle a spoonful or two of the leftover marinade.
- Once both sides of the tofu are golden brown and crispy, you can transfer it to a wire rack, or a plate. Sprinkle a little salt on the top of each one (optional) and enjoy any way you would enjoy regular bacon. Store in an air-tight container in the refrigerator for 4-5 days.
Notes
This recipe makes about 16 pieces of “bacon”, with 2 pieces per serving
You don’t have to use as much oil as I did, you can just lightly grease the pan if you prefer.
You can bake the tofu bacon in the oven. I would recommend spraying it with cooking spray, or brushing the top with oil, just so they don’t dry out.
- Prep Time: 24 hrs
- Cook Time: 10 mins
- Category: Breakfast
- Method: Frying
- Cuisine: American
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