Tofu Bacon (gf, vegan)

This is my personal go-to recipe for vegan tofu bacon. Unlike many other recipes online that try to mimic the chew and crunch of real bacon (e.g. rice paper bacon), there is no disguising the tofu texture here. However, this doesn’t stop this from being an addictive family favorite, perfect as a sandwich filler or eaten straight out of the fridge.

Freezing and thawing the tofu changes the texture, allows you to squeeze out more water, and makes the tofu almost instantly absorb a marinade. It also makes the tofu more delicate, so handle carefully.

INGREDIENTS

• 1 block extra firm tofu (12-16 ounces)
• 2 teaspoon onion powder
• 2 clove garlic
• 4 tablespoons soy sauce
• 3 tablespoons maple syrup
• 2 tablespoon canola oil
• 1 tablespoon nutritional yeast
• 1 tablespoon liquid smoke

INSTRUCTIONS

1. Freeze tofu overnight or until completely frozen.
2. Thaw tofu in a microwave oven for 10-15 minutes at 50% power, checking tofu every 2 minutes. Press out water in a tofu press or by wrapping tofu in paper towel and placing under a heavy weight for 10-15 minutes. Slice into 16-24 even pieces.
3. Preheat oven to 375°F.
4. Make marinade by whisking together additional ingredients. Poor marinade evenly in a 9 x 12” glass dish. Place pressed tofu in the marinade until each piece has absorbed the marinade.
5. Place tofu slices on a piece of baking parchment and bake 20-30 minutes or until firm.

Makes 16-24 pieces.