TOFU “BACON”
This is my favorite “bacon” and was inspired by several recipes which I combined and adapted. I use it mostly for “BLT” sandwiches. For salads I make the Tofu “Bacon” Crumbles using the same marinade ingredients.
See the “Physicians Committee for Responsible Medicine” information at the bottom of this page to learn about some of the health risks associated with bacon.
TOFU “BACON”
Ingredients
1 (14-16 oz.) block extra firm or firm tofu
3 Tablespoons reduced sodium tamari or soy sauce
2 Tablespoons vegan Worcestershire
1 Tablespoon maple syrup
4 teaspoons liquid smoke
2 teaspoons smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
Instructions
Drain the tofu. Wrap the tofu block in a kitchen cloth and set something heavy on top to help remove moisture (I use my cast iron pan). Let it press for at least 15 minutes. Slice the tofu into 1/8th inch slices and lay them flat on two parchment paper lined baking sheets so they are not touching.
Whisk the remaining ingredients together in a small bowl.
Use a basting brush to cover the tofu slices. Flip the slices then brush that side. Let marinate if you want but I cannot tell the difference in flavor whether I do or don’t.
Bake in a preheated 350 degrees oven, center rack, for 20 minutes. Flip them over. Since the marinade on the parchment paper can burn, when I flip them over I actually place them directly on my baking tray since it is non-stick or you could place a clean piece of parchment if desired. Bake an additional 15-20 depending on how well done you want it. (Since some slices end up thinner than others, I watch them carefully the last 5 minutes and start removing individual pieces that look done.) If you want them more crispy feel free to briefly broil but watch them carefully.
