Smoky tofu recipe
This tofu bacon is easy to make and goes great on a vegan blt sandwich. Smoky, salty, savory and umami rich tofu. Great recipe to try if you’re new to cooking with tofu.
This recipe is
- high in protein (1)
- great in a vegan BLT sandwich
- great alternative to bacon
- cholesterol free
- a great way to cook tofu if you’re new to using it
- Liquid smoke – This is what gives the tofu bacon that smoky flavor. It’s a definite must have.
- Nutritional yeast – This gives the tofu bacon a nice umami flavor. Tips on how to substitute below.
- Tahini – Make sure it’s runny tahini and not the crusty stuff at the end of a bottle. This will give the tofu some fat and umami flavor as well.
- Maple syrup – This helps to balance out the saltiness in the recipe and adds a little bit of sweetness. But it’s not overpowering.
- Soy sauce – Gives the tofu the salty flavor that bacon has. Use low sodium soy sauce to lower the sodium of this recipe.
- Garlic powder – To add a little bit more flavor.
Oil your pan to make sure the tofu doesn’t stick to it when baking.
Marinate for at least an hour. This makes the tofu a lot more flavorful. If you have time, this tastes amazing if it marinates over night.
After 20 minutes and flipping the tofu, watch that it doesn’t burn while baking for the last 15-20 minutes.
If you want crispier tofu, bake it longer.
The tofu firms up even more, when it starts to cool down after baking.
In the fridge – This lasts about 5 days in an air tight container in the fridge.
To warm it back up, use a microwave or heat it up in the oven. Heating up in the oven will help keep it crispy.
If you don’t have nutritional yeast
Use 2 tablespoons of tomato paste to substitute the nutritional yeast. Tomato paste is great for umami flavor.
If you don’t have tahini
You can substitute vegetable oil for the tahini.
If you don’t have liquid smoke
Use 2 tablespoons of smoked paprika to substitute the liquid smoke.
Frequently asked questions
Do I have to press the tofu?
Yes, this is a must for this recipe. Pressing the tofu helps get excess water out. This in turn, helps the tofu to crisp up better.
If you’re going to be cooking with tofu often, and want it to be crispy, I highly suggest getting a tofu press (use DAMNTASTY for 10% off). It makes the pressing process a lot easier and quicker.
I waited for years to buy one, and when I finally did, I wished I had gotten one sooner.
This is my favorite tofu press. Use DAMNTASTY for 10% off.
Can I use Tamari, Braggs liquid aminos or low sodium soy sauce?
Yes, those all work in this recipe.
Can I air fry this?
Yes! An air fryer works amazingly well to make tofu bacon. Air fry on 375 for about 5-10 minutes, flip, then another 5-10 minutes.
Can this be frozen?
Yes, after cooking, this can be frozen. Let it thaw, then heat it back up in the oven. It may be a little dry, so brush on some oil.
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- Vegan steak
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- Vegan bacon bits
Press the tofu
- Drain then press the tofu for 15-30 minutes with either a tofu press, or by placing a towel, then a few heavy pans or books on top of the tofu.1 block extra firm tofu
Make the marinade
- In a mixing bowl, add all of the ingredients, minus the tofu and stir well.½ cup soy sauce, 2 tablespoons nutritional yeast, 2 tablespoons maple syrup, 2 tablespoons liquid smoke, 2 tablespoons runny tahini, ¼ teaspoon garlic powder
- After the tofu is done pressing, slice it into thin slices, about ⅛" thick. Add marinade to a shallow bowl or tupperware. Place tofu slices in the bowl and try to get every piece covered. Place in the fridge and marinate for at least 1 hour. Overnight would be best.
- Oil a baking sheet and put your oven to 375. Place the strips of marinated tofu on the baking sheet. Keep the marinade for later. Place the tofu in the oven and bake for 20 minutes.
- After 20 minutes, gently flip the tofu, and brush on the marinade to the tops of the tofu. Continue baking for another 15-20 minutes. Watch that the tofu doesn't burn. If you would like crispier tofu, let it bake longer. Edges should be crispier than the middle. The tofu firms up more as it cools.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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