World's BEST Vegan Bacon! (made from tofu)

Dec 15, 2017

This is the best vegan bacon recipe, hands down . . Then hands back up in rejoice over how amazing it is to have 'bacon' back in one's life YEAAAAH!!!




Firm (or extra firm) tofu block (around 400g)

6 Tbsp Soy sauce

3 Tbsp Oil (I used rapeseed)

3 Tbsp Liquid smoke

2 Tbsp Balsamic vinegar

Small sprinkle of salt

Baking paper helps yeah!


5x Firm (or extra firm) tofu block (around 400g)

315g Soy sauce

120g Oil (I used rapeseed)

115g Liquid smoke

100g Balsamic vinegar

5 Small sprinkles of salt

Baking paper helps yeah!


Get rid of the tofu water, pat the block dry, then cut into slices a little thicker than a bacon slice (around 4mm)

Lay the slices on a tea towel (or bathroom towel), fold the towel over and press down on the tofu to press out the water.

Put the slices back into the dried tofu container (separating with baking paper every few slices to stop it freezing into a giant block) and freeze.

To defrost, separate the tofu blocks, place the tofu in a loosely covered container and use the microwave defrost setting for around 4-5 mins until thawed. Discard any water that has come out and set aside any thawed slices. If some are still frozen, back in the microwave for a couple of minutes at a time until all have thawed.

Just like before, place the tofu on a towel and press to remove as much water as possible.

Mix all of the other ingredients (except the baking paper) together in a bowl until the salt has dissolved.

Lay the tofu slices in a bowl or its original container and pour the marinade over. Allow to marinate for at least 10 mins flipping the slices halfway through

Preheat your oven to 150c (300f) and line a baking tray with baking paper.

Gently shake off excess marinade from the tofu slices and lay on the baking tray. Loosely cover with another sheet of baking paper.

Cook for 15 mins, flip the slices, another 15 mins, and remove.

Chuck these straight into sandwiches or salads, or use in place of bacon or pancetta in dishes like carbonara.

OR freeze them for later, and straight into a lightly oiled frying pan on med-high heat for a couple of mins each side to re-heat. YUM!!!


Freezing the tofu first makes it a little more chewy like meat. How? Magic!

The top layer of baking paper in the oven is to help prevent the outside of the tofu from burning/crisping up too much.

The thinner the slices, the more 'jerky' like the tofu will come out. The thicker the slices, the softer the inside will be.

Leave the slices in for additional 10 minutes or so to get something resembling jerky or biltong.

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