Tofu Bacon
Savory, crispy, and fast to make, this is the perfect topper for sandwiches, scrambles, and bowls. These smoky-sweet tofu bacon strips get beautifully crispy on the stove with a maple-soy marinade.
Servings: 24 Slices
Calories: 27kcal
Cost: $4.50
Equipment
- tofu press optional
- Mandoline optional
Ingredients
- 14 oz. Extra-firm tofu
Bacon Marinade:
- 3 tablespoons tamari or other soy sauce of your preference
- 1 ½ teaspoons liquid smoke
- 1 teaspoon smoked paprika
- ½ teaspoon mushroom powder
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 teaspoons molasses
- 4 teaspoons maple syrup
- 1 teaspoon sriracha
- 2 teaspoons tomato paste
To fry the bacon:
- 2 tablespoons canola oil vegetable oil, or sunflower oil
Instructions
- Using a tofu press, or using a wire rack and a heavy pan, press the tofu for 20 minutes to remove excess moisture.
- Once pressed, use a mandoline slicer or a sharp knife to slice the tofu into thin strips, no thicker than 0.5 cm (¼ inch) thick. (I prefer mine on the thinner side).
- In a small bowl or cup, whisk together the tamari, liquid smoke, smoked paprika, mushroom powder, onion powder, garlic powder, molasses, maple syrup, sriracha, and tomato paste until smooth.
- Place the tofu strips in the marinade in a single layer in a wide, shallow dish or pie pan. Turn each piece to coat all sides evenly. Let the tofu marinate for 20 minutes, turning once halfway through.
- Heat the oil in a large nonstick or cast iron skillet over medium-high heat. After 90 seconds when the oil is hot, place several tofu strips in the skillet without overlapping. Fry for 2 to 3 minutes per side, turning once, until browned and crisp on the edges. Repeat with the remaining tofu, adding more oil to the pan as needed.
- Transfer the cooked strips to a plate lined with a clean kitchen towel or to a wire rack to cool slightly before serving.
Notes
🔪 Slicey McSlicerface:
Cut tofu into thin, even strips—nothing thicker than ¼ inch. Uneven slices mean some burn while others stay sad and soggy. Use a mandoline or a sharp knife with a steady hand.
🥘 Pan’s Labyrinth:
Use a Dutch oven or deep skillet to contain oil splatter. It makes cleanup easier and your kitchen less chaotic. Same crispy tofu, way less mess.
❌ No Crowd Surfing:
Don’t jam tofu strips into the skillet as steam kills crisp. Fry in batches for best results. Once they’re all done, reunite them with the marinade in one final toss.
Nutrition
Calories: 27kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.005g | Sodium: 146mg | Potassium: 50mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.3mg