Easy Tofu Bacon Recipe

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🍞 Tofu bacon ingredients 

The Tofu 

Extra-firm tofu is what you should be using for this, unless you can get your hands on super-firm sprouted tofu which works even better. My wife swears it makes her less bloated-feeling which is why I use it for making tofu sisig, vegan chorizo and Korean braised tofu too.

The key here is pressing: removing excess water allows the tofu to act like a sponge and soak up every bit of marinade. Without pressing, the tofu stays kinda bland and also makes more of a mess when frying.

The Soy Sauce

Tamari adds rich, deep umami with zero gluten. It’s my go-to because I really don't want to keep a ton of different types of soy sauce in my pantry, and tamari happens to be GF and just salty enough. But if you have something else on hand, soy sauce, nama shoyu, or coconut aminos will all work fine in this.

Liquid Smoke

Don’t freak out. Liquid smoke is actually the real deal and not made in some mysterious lab. It’s literally condensed wood smoke concentrated into liquid. A few drops of hickory or mesquite will trick you into thinking this tofu’s been in a smoker all afternoon.

I keep it stocked for a ton of vegan meat recipes from vegan pepperoni, to vegan hot dogs, and vegan ham.

Smoked Paprika

Good smoked paprika is what makes this bacon, well... significantly more bacon-y. I use it to give a smoky vibe to vegan chili (uh, even if I do serve it in a hat…), vegan shawarma, and vegan yakitori. Spanish pimentón dulce brings warmth and subtle fire, or you can use chipotle powder for the same smoke with way more spice, if that’s your jam.

Mushroom Powder

DING DING DING. This stuff adds meaty complexity and deepens the flavor of the marinade. Look for one made with some (or entirely from) porcini mushrooms to bring the kind of savory backbone bacon gets from fat. If you have some left over, you will love how it makes vegan schnitzel and vegan corned beef absolutely more awesome.

Molasses

Molasses (ideally not blackstrap) gives a bitter-sweet edge that balances the salty and smoky. It also caramelizes slightly in the skillet, helping your tofu crisp up beautifully. Think of it as the secret to that bacon-y finish line.

Sriracha

I recommend using Huy Fong or Ninja Squirrel—or you could make your own batch using my sriracha recipe. You can swap in chili garlic sauce, red chile sauce, or just about any other not-insanely-hot hot sauce that you might already have open in your fridge.

📖 How to make tofu bacon

Want to skip the step-by-step? Scroll down to the recipe card if you're in a rush. Otherwise, follow along for crispy success:

Step One

It’s Draining Men:

Press the tofu using a tofu press or by placing it between a wire rack and a heavy pan for 20 minutes to remove excess moisture.

Step Two

The Cut in the Hut by Dr. Suss:

Once pressed, cut the tofu into uniform strips no thicker than ¼ inch (0.5 cm) using a mandoline or sharp knife.

Step Three

When You Whisk Upon a Star:

In a small bowl or cup, whisk together tamari, liquid smoke, smoked paprika, mushroom powder, onion powder, garlic powder, molasses, maple syrup, sriracha, and tomato paste until smooth.

Step Four

The Davinci Coat:

Arrange tofu slices in a wide, shallow dish or pie pan and coat with the marinade in a single layer. Flip each piece so all sides are coated. Let marinate for 20 minutes, turning once halfway through.

Step Five

Fry Me A River:

Warm oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu strips without overlapping and fry for 2–3 minutes per side until crisp and browned. Work in batches and add more oil as needed between batches to keep the pan from running dry on you.

Step Six

Cool Runnings:

Place the cooked tofu bacon on a wire rack or clean kitchen towel to cool briefly before serving.