The marinade is what carries most of the flavor: soy sauce and maple syrup for that salty-sweet balance, liquid smoke and smoked paprika for the smokiness you’d get from an actual smokehouse, and a little oil to help everything crisp up in the oven instead of just drying out. I let the tofu sit in it for at least 15 minutes, though it only gets better with more time.

This makes enough for a proper breakfast plate alongside something like tofu scramble or pancakes, but I also tear leftover strips up and scatter them over a salad or a baked potato, where that smoky crunch does a lot of work.

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Homemade Vegan Bacon

Thin strips of pressed tofu marinated in a smoky, savory mix and baked until the edges turn deep golden and crisp.

Course Side Dish

Cuisine American

Keyword homemade vegan bacon, tofu bacon, vegan bacon

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• 1 block extra-firm tofu, pressed about 14-16 oz
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon liquid smoke
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions

• Press the tofu for at least 20 minutes to push out as much water as possible - wrap it in a clean towel, set something flat and heavy on top, and let gravity do the work. The drier the tofu, the better it soaks up the marinade and the crisper it gets in the oven.
• Slice the pressed tofu into thin strips, about as thin as you can manage while keeping them intact - roughly 1/8 inch thick works well.
• In a shallow dish, whisk together the soy sauce, maple syrup, liquid smoke, olive oil, smoked paprika, garlic powder, and black pepper.
• Lay the tofu strips in the marinade in a single layer, spooning some marinade over the top so both sides get coated. Let them sit for at least 15 minutes, flipping once halfway through - 30 minutes or longer gives even better flavor if you have the time.
• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the marinated strips in a single layer without overlapping.
• Bake for 20 to 25 minutes, flipping the strips halfway through, until the edges are deep golden brown and starting to crisp. Watch them closely in the last few minutes, since thinner strips can go from crisp to burnt quickly.
• Let the strips cool on the baking sheet for a couple of minutes before serving - they crisp up further as they cool.

Notes

Leftover vegan bacon keeps in the fridge for about 3 days in an airtight container, though it softens as it sits. To bring the crisp back, a few minutes in a hot dry skillet or a quick pass under the broiler does the trick better than the microwave.

Tips for the best vegan bacon

• Press the tofu longer than feels necessary. A well-pressed block is the single biggest difference between crisp, chewy bacon strips and soft, soggy ones, since the marinade needs somewhere to go.
• Slice evenly. Strips that are noticeably thicker in spots will still be soft in the middle when the thin parts are already crisp, so a steady hand (or a mandoline, if you have one) pays off here.
• Don’t crowd the baking sheet. Strips that overlap or sit too close together steam instead of crisping, so give them room to breathe.

FAQ

Can I pan-fry the tofu instead of baking it?

Yes – a hot, lightly oiled nonstick or cast iron skillet works well too. Cook the marinated strips a few minutes per side over medium heat until the edges crisp up, watching closely since the maple syrup in the marinade can catch and burn faster on the stovetop than in the oven.

What can I use instead of liquid smoke?

Liquid smoke is what gives this recipe its smokehouse flavor, and there isn’t a great one-to-one substitute for it. If you don’t have it, a bit of extra smoked paprika will still get you part of the way there, though the flavor will be milder and less smoky overall.

Why is my vegan bacon chewy instead of crispy?

This usually comes down to either not pressing the tofu long enough or slicing the strips too thick. Extra moisture in the tofu has to cook off before the strips can crisp, so a well-pressed block sliced thin is what gets you there.