Tofu Bacon

Updated 10.1.2012


How-To Breakdown


1 block extra firm or firm tofu, wrapped in a kitchen towel (like a flour sack towel) overnight. This will remove most of the excess liquid. OR  pressed for an hour using Tofu Xpress.

spray oil

¼  cup nutritional yeast

¼ cup tamari or soy sauce

1 teaspoon liquid smoke

Unwrap your tofu. Slice it into thin slices, about 1/8 th inch or less. Not so thin that you can see through it, but as thin as possible. Preheat a nonstick or well-seasoned cast iron and spray with the oil. Place on the pan as many pieces as you can fit. Crowding is okay because they will shrink. As they get nice and brown, flip them. Brown the other side as well. Depending on how thin you sliced your tofu, they will get crispy accordingly - the thinner the crispier. Do this in batches if you have to.

When all the tofu slices are golden, return them to the pan. Sprinkle with the nutritional yeast, mix well and cook until the yeast begins to pop. Have your tamari ready:

Mix the tamari and liquid smoke in a measuring cup.

Pour as evenly as you can the tamari/liquid smoke mixture on the slices. Using tongs, mix the tofu and the liquid, coating the tofu with the mixture as much as possible. Work fast, the tamari evaporates/is soaked up by the tofu very fast.

To make the tofu crispy:

Pour 1-2 Tablespoons of oil (canola or safflower) into a frying pan or baking sheet. Place the tofu slices in a single layer and cook (bake at 450 degrees) until it is to your liking. Take care not to burn it.

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