Smoky Tofu Bacon
Smoky, Savoury & Crispy
This tofu bacon is packed with smoky flavour, crispy edges, and a savoury kick—perfect for topping salads, stuffing sandwiches, or enjoying as a snack. It’s easy to make, totally plant-based, and a tasty alternative to traditional bacon that everyone will love.
Prep
10 mins
Soak
1h-48h
Cook
25 mins
Total
1h-48H
Serves
4 people
Ingredients:
- 400 gr extra firm Tofu
- ¼ cup Soy Sauce or Tamari
- 1 tbsp Rice Vinegar
- 1 tsp Smoked Paprika
- ½ tsp Liquid Smoked
- ½ tsp Date Syrup
- 1 garlic clove (grated)
- 1 tsp of Chilli flakes (optional)
Instructions step by step:
Step 1 – Prepare the Tofu
Remove the tofu from its packaging and pat it dry with a paper towel. Then, slice it thinly, cube it, or even shred it with a fork—depending on how you’d like to use it later (strips for sandwiches, cubes for salads, etc.).
Step 2 – Make the Marinade
In a lidded glass container or jar, combine the tamari, rice vinegar, smoked paprika, liquid smoke, date syrup, and chilli flakes (if using). Grate in the garlic clove and give it all a good stir.
Step 3 – Marinate the Tofu
Add your tofu pieces to the marinade. Don’t overcrowd the container—you want the tofu to move around a little so it soaks up all the flavour evenly.
Step 4 – Gently Toss
Seal the container with the lid and gently shake or tilt it to coat the tofu in the marinade without breaking the pieces. Place it in the fridge for at least 1 hour—overnight (or up to 48 hours) is even better for maximum flavour.
Step 5 – Bake Until Crispy
Preheat your oven to 180°C (355 F) fan. Line a baking tray with parchment paper and spread the tofu out in a single layer without overlapping. Bake for 25–30 minutes.
Step 6 – Check & Cool
Start checking the tofu around the 20-minute mark to avoid burning. It’s ready when it’s golden, slightly crispy on the edges, but still tender inside. It will crisp up more as it cools!
About this recipe:
This recipe has been a work in progress for a few years now. My husband used to love bacon, so I’ve been experimenting with plant-based alternatives—some more successful than others! After many tests, this is by far the best version I’ve come up with.
The marinade is super versatile too. It works beautifully with mushrooms—especially thinly sliced king oyster mushrooms. Just marinate them the same way as the tofu for a few hours (or overnight for more flavour), then cook in a cast iron pan or roast them in the oven until golden and crisp.
I hope you give it a try and enjoy it as much as my husband does!
How to Use Tofu Bacon (Strips or Cubes)
- Top your salads – Add smoky tofu bacon cubes to Caesar salad, kale slaw, or grain bowls for extra crunch and flavour.
- Add to savoury breakfasts – Serve alongside scrambled tofu, avocado toast, or stuffed breakfast tacos.
- Sprinkle over pasta or risotto – Cube it up and scatter on creamy pasta and risotto dishes for a salty, smoky kick.
- Mix into soups or stews – Toss cubes into soups, creamy chowders or veggie stews for texture and depth.
About these Ingredients:
Tofu: Holds its shape beautifully when sliced or cubed and crisps up perfectly. Rich in plant-based protein, iron, and calcium. You can substitute by king oyster mushroom.
Soy Sauce or Tamari: Adds that deep umami flavour that’s essential for a bacon-like experience. Tamari is naturally gluten-free and both options provide minerals like manganese and a boost of flavour without needing extra salt.
Rice Vinegar: Balances the richness with subtle acidity to brighten up the marinade. Gentle on the gut and can support digestion when used in moderation.
Smoked Paprika: Brings warmth, depth, and that signature smoky note.
Liquid Smoked: Just a touch gives authentic smoky flavour without actual smoking. Delivers big flavour with barely any calories or additives (just check for clean, natural versions).
Date Syrup: Adds a natural sweetness that caramelises while cooking. Naturally high in antioxidants, iron, and potassium—plus it’s less processed than many other sweeteners.
Garlic: Adds savoury depth and sharpness to round out the marinade. A natural anti-inflammatory. You can substitute with garlic powder.
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Smoky Tofu Bacon
Equipment
- 1 Glass container with a lid
- 1 Knife
- 1 Oven tray
Ingredients
- 400 gr extra firm Tofu
- ¼ cup Soy Sauce or Tamari
- 1 tbsp Rice Vinegar
- 1 tsp Smoked Paprika
- ½ tsp Liquid Smoked
- ½ tsp Date Syrup
- 1 Garlic clove grated
- 1 tsp Chilli flakes optional
Instructions
- Prepare the TofuRemove the tofu from its packaging and pat it dry with a paper towel. Then, slice it thinly, cube it, or even shred it with a fork—depending on how you’d like to use it later (strips for sandwiches, cubes for salads, etc.).
- Make the MarinadeIn a lidded glass container or jar, combine the tamari, rice vinegar, smoked paprika, liquid smoke, date syrup, and chilli flakes (if using). Grate in the garlic clove and give it all a good stir.
- Marinate the TofuAdd your tofu pieces to the marinade. Don’t overcrowd the container—you want the tofu to move around a little so it soaks up all the flavour evenly.
- Gently TossSeal the container with the lid and gently shake or tilt it to coat the tofu in the marinade without breaking the pieces. Place it in the fridge for at least 1 hour—overnight (or up to 48 hours) is even better for maximum flavour.
- Bake Until CrispyPreheat your oven to 180°C (355 F) fan. Line a baking tray with parchment paper and spread the tofu out in a single layer without overlapping. Bake for 25–30 minutes.
- Check & CoolStart checking the tofu around the 20-minute mark to avoid burning. It’s ready when it’s golden, slightly crispy on the edges, but still tender inside. It will crisp up more as it cools!
Notes
- Use extra-firm tofu: This holds its shape best and crisps up nicely. If your tofu is still a bit soft, press it for 15–30 minutes to remove excess moisture.
- Slice it evenly: Whether you go for thin strips, cubes, or shreds, aim for uniform sizes so everything cooks evenly and gets crispy at the same time.
- Marinate longer for deeper flavour: An hour will do, but overnight (or even 48 hours!) gives the tofu a richer, smokier taste.
- Don’t overcrowd the tray: Make sure the pieces aren’t touching on the baking sheet—this helps them bake rather than steam, and gives a crispier result.
- Check early: Ovens vary! Start checking around 20 minutes into baking so the tofu doesn’t overcook or dry out.
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