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Smoky Tofu Bacon baked

Smoky Tofu Bacon

Marisa Marques
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Marinate 1 day
Total Time 1 day
Course Appetizer, Snack, Topping
Cuisine American, English
Servings 4 people
Calories 70 kcal

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 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.).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

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.
Keyword Crispy, Smoky, Tofu Bacon