Tempting tofu bacon is a recipe that is not just for vegetarians and vegans. The tofu bacon recipe I am sharing with you today is absolutely the best tofu bacon recipe I have ever tried! I’ve even got my rancher husband loving this tofu bacon… the truth is, he says it’s a better version of bacon.
Whenever I make this recipe, I make a double batch so we can make sandwiches and more with leftovers:
- BLT sandwiches
- Reuben sandwiches
- Toppings for pizza
- Substitute for meat in stir-fries
Here’s a fun idea; my great grandmother called these crackles: Cut up the cooked tofu into pieces like bacon bits.
Crackles are perfect for topping:
- steamed veggies
Follow these two important steps below for the best results:
- Slice the tofu into the desired thickness. I like to slice my tofu about 3/8″ thick.
2. Each side should be nicely browning, but don’t overcook as tofu becomes impossible to bite into.
Check out these two delicious tofu bacon sandwiches:
- Tofu BLTs sandwiches are the best! Add some mayo or Follow Your Heart Vegenaise for dairy and egg-free options. Top it off with tomato slices and lettuce for a hearty BLT.
- How about a Reuben? Add some thousand island dressing, or Follow Your Heart Vegan Thousand Island for dairy and egg-free options. Sauerkraut is next and Swiss or pepper jack cheese, or Follow Your Heart Cheese, for one of the best Reuben sandwiches you ever had.
You could always serve your sandwiches with some easy broccoli soup, a hearty and satisfying meal for sure.
Have I tempted you yet?
- 1 pkg firm tofu
- Nutritional yeast
- Soy sauce (I used gluten-free)
- Liquid smoke
- Oil, I’ve used olive oil and avocado oil
Tempting Tofu Bacon
- 1 lb firm tofu or extra firm tofu
- 3 Tbs nutritional yeast
- 3 Tbs soy sauce I used gluten-free
- 1 1/2 tsp liquid smoke
- 1 Tbs oil I’ve used olive oil and avocado oil
- Remove tofu from package and drain the liquid off. Lay a clean kitchen towel on the workspace. Slice tofu into strips about the size of bacon, thick-cut or thin doesn’t matter. Lay tofu strips on a towel to allow soak up additional moisture.
- Mix the soy sauce and liquid smoke together in a small dish, like a custard dish. Set aside. Measure out the nutritional yeast and set it aside.
- Fry tofu strips in oil on low to medium heat for about 10 minutes. Tofu will show some nice browning.
- Flip tofu and continue to cook the opposite side about 10 minutes more. I actually flip the tofu a couple of times while it is cooking…maybe I am just anxious, but do allow some nice browning on each side as well as firming up of the tofu strips. As the tofu is cooked and becomes firmer it is easier to flip, but be careful not to overcook.
- When tofu is cooked leave in the pan but remove from heat.
- Pour the soy sauce mixture over the tofu and move around so all sides are nicely coated. Sprinkle the yeast over all and stir, flip, and move the tofu strips around to get a good coating of the sticky substance on both sides. I like to return the pan to a little heat at the end to just set the coating.
- Serve as is or in a sandwich. Slice up and top a salad or pizza. It’s good warm or cold so pack a sandwich for lunch!