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
- 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