My Vegan Pancetta Recipe is crispy, salty, smoky and sweet. It’s easy to make and crisps up quickly in the frying pan. This flavorful tofu recipe can be used in many different ways, including on pasta, salads, scrambled eggs and more. The homemade marinade includes tamari, maple syrup, rosemary and black pepper for extra flavor.
I originally developed this Crispy Vegan Pancetta recipe specifically to go with a cheesy pasta recipe, that is coming tomorrow. It was so good though, that I decided it needed its very own post. This tofu based “pancetta” is so flavorful and has great texture. You’ll want to add it to everything!
Why You’ll Love This Pancetta Tofu Recipe
- It’s packed with flavor – The marinade for this tofu “pancetta” is packed with so many delicious flavors that all go together so well. It includes: tamari, smoked paprika, liquid smoke, rosemary, maple syrup and black pepper. It’s sweet, smoky and a little peppery.
- It’s versatile – I originally developed this recipe to add to a creamy pasta in place of pancetta (coming this week!), but it can really be used in so many ways. You can snack on it like you would jerky, add it to salads, pastas or even scrambled eggs. It’s nice to have on hand to use in recipes throughout the week.
- It’s easy to make – The marinade does most of the work in this recipe, which is great. I like to dice the tofu into really tiny pieces, let it marinate for at least one hour and then crisp it up for a few minutes in a pan. It can be enjoyed immediately, or saved for later.
Why Tofu Is A Great Ingredient To Add To Your Diet
Protein – Tofu is a complete protein. It contains all nine essential amino acids that your body needs to build muscle and repair tissues. Tofu contains 10 grams of protein per half a cup, making it a great plant-based ingredient to incorporate into your diet.
Bone Health – Tofu contains high amounts of calcium and magnesium, which play a huge role in ensuring you grow and maintain healthy bones. Tofu is also rich in isoflavones, which are compounds found in plants that can help decrease the risk of osteoporosis, among other things.
Weight Loss – Tofu is high in protein and low in calories, which means that it fills you up and keeps you feeling satiated for a long time without adding unnecessary calories. Tofu is able to keep you fuller for a longer period of time because it requires a lot of energy for your body to break it down, which can help with weight management.
Crispy Vegan Pancetta Recipe Ingredients
- Tofu – I recommend using super-firm tofu for this recipe. Super-firm tofu is usually pre-pressed, so all you have to do is pat it dry. It has a great texture that’s perfect for this “pancetta”. If you can’t find super-firm tofu, I recommend well-pressed extra-firm tofu.
- Tamari – I like to use low-sodium tamari for this recipe. Tamari is a bit thicker and richer than soy sauce, which is nice for a marinade, but soy sauce also works. If making gluten-free, use tamari or a GF soy sauce.
- Smoked Paprika – Smoked paprika adds a delicious smoky flavor to this vegan pancetta and a nice red/orange color to the marinade. You should be able to find smoked paprika in the spice aisle at most grocery stores.
- Maple Syrup – For this recipe, be sure to use pure maple syrup, not pancake syrup. Honey could also be used if you don’t want to make vegan, but I prefer the taste of maple syrup.
- Liquid Smoke – I use hickory-flavored liquid smoke and add a few drops to the marinade. The liquid smoke adds a nice flavor that mimics regular pancetta. You can leave it out if you prefer though.
- Garlic – You can add either granulated garlic or fresh garlic to the marinade.
- Rosemary – Fresh rosemary is optional, but I love adding in a few sprigs for extra savory flavor.
- Black Pepper – I like to add a couple teaspoons of freshly cracked black pepper to the marinade. Pancetta can have a peppery bite and adding some to the marinade adds the perfect flavor.
- Toasted Sesame Oil – I add 1/4 teaspoon of toasted sesame oil, so it’s not super strong but adds a nice depth of flavor.
How To Make Crispy Vegan Pancetta
- Press tofu well, if needed. Cut the tofu into small cubes, about 1/4 in x 1/4 inch in size. You want them to be similar to chopped pancetta pieces.
- Add all of the marinade ingredients to a large ziplock bag, or other container that can be covered and refrigerated, and mix well.
- Add the diced tofu into the marinade and mix around to make sure the tofu is completely coated. Marinate, covered, in the refrigerator for at least one hour, rotating once if needed. The tofu pieces are pretty small, so they do soak up the marinade quickly, which could cause the tofu to be too salty if left in for too long.
- Once tofu has completely marinated, pour it into a collander to drain off the excess marinade. I like to give it a few shakes to make sure you get as much off as you can.
- Heat a large pan over medium heat and add in a few teaspoons of olive oil. Once oil is hot, add in the tofu, mix together and cook tofu until all sides are brown and crispy, 7-10 minutes, stirring occasionally. You may want to cook the tofu in batches, so that it has enough room to get really nice and crispy in the pan, it’s best if it can be arranged in a single layer.
- Add any extra salt if needed. Tofu pancetta has the best texture when served immediately, but can also be re-heated and enjoyed at a later date.
Recipe Frequently Asked Questions
- This recipe is vegan.
- Make this recipe gluten free by using a gluten free tamari, or soy sauce.
- Is this pancetta recipe spicy? No, it’s pretty mild in terms of spice level, but you can make it more spicy by adding in some roasted red pepper flakes, cayenne pepper or chili flakes.
- How should this vegan pancetta be used? It can be used in many different ways. I love adding it to pasta, salads, burritos, scrambled eggs and more. You can even snack on it like you would jerky.
- How long should the tofu be marinated? I like to marinate mine for at least one hour for maximum flavor. The tofu is small, so be careful not to leave it too long in the marinade or it may end up too salty.
- How long will leftovers last? If stored in an air-tight container, in the refrigerator, leftovers should last about 5 days. Re-heat in the microwave, oven or a pan on the stove.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Flavorful Tofu Recipes?
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Crispy Vegan Pancetta Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Diet: Vegan
Description
My Vegan Pancetta Recipe is crispy, salty, smoky and sweet. It’s easy to make and crisps up quickly in the frying pan. This flavorful tofu recipe can be used in many different ways, including on pasta, salads, scrambled eggs and more. The homemade marinade includes tamari, maple syrup, rosemary and black pepper for extra flavor.
Ingredients
Scale
- 1 (14-16 ounce) package extra firm tofu, pressed to get as much water out as you can
- 1/2 cup tamari, I use low sodium
- 1 tablespoon pure maple syrup
- 1/4 teaspoon toasted sesame oil
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons freshly cracked black pepper
- 1 small sprig fresh rosemary
- 1/2 teaspoon granulated garlic OR 1/4 teaspoon freshly grated garlic
- A few drops of liquid smoke, I like to use the hickory flavored one
Instructions
- Press tofu well, if needed. Cut the tofu into small cubes, about 1/4 in x 1/4 inch in size. You want them to be similar to chopped pancetta pieces.
- Add all of the marinade ingredients to a large ziplock bag, or other container that can be covered and refrigerated, and mix well.
- Add the diced tofu into the marinade and mix around to make sure the tofu is completely coated. Marinate, covered, in the refrigerator for at least one hour, rotating once if needed. The tofu pieces are pretty small, so they do soak up the marinade quickly, which could cause the tofu to be too salty if left in for too long.
- Once tofu has completely marinated, pour it into a collander to drain off the excess marinade. I like to give it a few shakes to make sure you get as much off as you can.
- Heat a large pan over medium heat and add in a few teaspoons of olive oil. Once oil is hot, add in the tofu, mix together and cook tofu until all sides are brown and crispy, 7-10 minutes, stirring occasionally. You may want to cook the tofu in batches, so that it has enough room to get really nice and crispy in the pan, it’s best if it can be arranged in a single layer.
- Add any extra salt if needed. Tofu pancetta has the best texture when served immediately, but can also be re-heated and enjoyed at a later date.
- Prep Time: 60 mins
- Cook Time: 10 mins
- Category: Vegan, Gluten Free
- Method: Stovetop
- Cuisine: American
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