Table of contents
About this Recipe
This tofu bacon is the perfect combination of healthy and simple, offering a crispy, smoky experience without the guilt. Packed with plant-based protein and made from tofu, it’s an ideal alternative for those craving a satisfying, savory treat. The marinade gives it the perfect balance of sweetness and smokiness, making it a true crowd-pleaser. I created this recipe as a fun way to satisfy bacon cravings while keeping things plant-based and guilt-free.
Paired (perfectly) with Miso-gochujang Mac n’ Cheese.
Step-by-step short instructions
Ingredient Notes & Substitutes
Firm Tofu:
Firm tofu serves as the backbone of this recipe. Its dense texture allows it to crisp up nicely when baked, mimicking the texture of bacon. High in protein and low in fat, tofu is a nutrient-packed addition to any vegan diet. If you’re looking for a slightly softer texture, you could use extra-firm tofu or press it to remove excess moisture for a firmer bite.
Low-Sodium Soy Sauce:
Low-sodium soy sauce is a great choice for adding savory depth to the marinade without overwhelming the dish with too much salt. For soy-free variations, tamari can be used, offering a similar flavor profile but without the soy.
Barbecue Sauce:
Barbecue sauce brings a sweet, smoky and tangy kick to the marinade.
Maple Syrup:
Maple syrup adds a natural sweetness to the tofu bacon, balancing the smokiness and saltiness of the other ingredients. It also helps with caramelizing the tofu while baking, ensuring it gets that crisp finish. You can substitute with agave syrup or date syrup if desired.
Smoked Paprika:
Smoked paprika is a key ingredient for infusing the tofu with a rich, smoky flavor. For an extra smoky flavor, increase the amount slightly.
Liquid Smoke:
It adds depth and complexity, making the tofu taste like it’s been slow-cooked over a wood fire. Use sparingly, as it is very potent.
Coconut Oil:
Coconut oil adds richness and helps with crisping the tofu during baking. It mimics the fattiness found in traditional bacon, making the tofu bacon more satisfying and indulgent without the need for animal fat. If you prefer, olive oil or another neutral oil can be used as a substitute, but it may not provide the same depth of richness.
Paired (perfectly) with Miso-gochujang Mac n’ Cheese.
Recipe card with notes
Tofu Bacon
Equipment
- Mixing Bowl
- baking sheet - + Parchment Paper
Ingredients
- 200 g firm tofu
- 2-4 tbsp low sodium soy sauce (see note 1)
- 1 tbsp barbecue sauce
- 1 tbsp maple syrup
- 1/2 tsp smoked paprika
- 1/2 tsp liquid smoke
- 1/2 tbsp coconut oil
Instructions
- Preheat the oven to 180ºC (360ºF). This will ensure the tofu bakes evenly and crisps up perfectly.
- Cut the tofu into rectangles about 0.5 cm thick. Place the pieces into a deep bowl, ready to be coated with the marinade.
- Mix the marinade ingredients: In a separate bowl, combine the soy sauce, barbecue sauce, maple syrup, smoked paprika, liquid smoke, and coconut oil. Pour this mixture over the tofu, stirring gently to coat all pieces.
- Spread tofu on a baking sheet lined with parchment paper. Bake for about 20 minutes, flipping the tofu after 10 minutes to ensure an even bake. You want the tofu to be nicely browned but not burned.
- Serve the tofu bacon on top of pasta, salad, ramen, rice, or inside a sandwich for a satisfying meal.
Video
Notes
- Soy Sauce Amount: The amount of soy sauce can be adjusted depending on how salty you like your tofu and the type of soy sauce you use. Low-sodium soy sauce is naturally less salty, but feel free to adjust the quantities based on taste.
- Alternative Sauces: If you don’t have maple syrup, agave or brown sugar can be used as a substitute to maintain the sweet-salty balance.
- Oil-Free Option: For a lower-fat version, you can skip the coconut oil. The tofu will still crisp up nicely from the marinade.
