Vegan Tofacon {Tofu Bacon} in a B.L.A.T.

This tofu bacon is sweet and savory with a smokey touch and it will have you making tofu bacon for breakfast, lunch, dinner and maybe even in between. It’s so simple you can make it and serve it as a snack if you’d like.

The most important step to remember is if you want it extra crispy, be sure to really press the tofu before you decide to marinate it. The more moisture removed the nicer it crisps up.

My favorite way to use tofu bacon or any plant-based “bacon” is to use it in a sandwich or wrap.

Preparing the Tofu

To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.

Preheat the oven to 400F and prepare a baking sheet by lining it with parchment paper and set it aside.

Next, you want to cut the tofu block into 8 thin slices {this is enough for 2 servings-you could double the recipe if needed}. Be careful to not cut them too thin because they will crumble and break apart. You want them just thick enough that they hold together.

Arrange the slices on the prepared baking sheet and set aside.

Preparing the Marinade

Now, it’s time to make the marinade. In a small dish add the liquid aminos, maple syrup, tomato paste and liquid smoke. Whisk the ingredients together thoroughly.

Rub the marinade on the tofu slices. Don’t soak them because you don’t want mush but be sure to coat them evenly all the way around.

Baking the Tofu

Add the baking sheet to the oven and bake for 10 minutes at 400F. Once the 10 minutes is up, remove the pan, flip the tofu and rub marinade on top again. Put the pan back in the oven for another 10-15 minutes. Be sure to keep an eye on them towards the end. You don’t want them to burn. 

Once you remove the pan. Let the tofacon 🤣 cool off.

Once the tofu bacon is cool, assemble your wrap. I added my Vegan Creamy Tzatziki Sauce,  or you could keep it original and top it with either the Vegan Mayonnaise  or my Vegan Mayonnaise {No-Oil} , romaine lettuce, tomatoes and slices of avocado. Serve immediately and Enjoy!

Print Recipe

Vegan Tofacon {Tofu Bacon} in a B.L.A.T.

Course

Breakfast, Main Dish

Prep Time

15 minutes

Cook Time

25 minutes

Servings

Ingredients

• 4 Ounces Extra Firm Tofu thinly sliced

For the Marinade:

• 3 tablespoons Liquid Aminos
• 2 teaspoons Tomato Paste
• 1/2 tablespoon Maple Syrup
• 1/4 teaspoon Liquid Smoke

Course Breakfast, Main Dish Prep Time 15 minutes Cook Time 25 minutes Servings Ingredients 4 Ounces Extra Firm Tofu thinly sliced For the Marinade: 3 tablespoons Liquid Aminos 2 teaspoons Tomato Paste 1/2 tablespoon Maple Syrup 1/4 teaspoon Liquid Smoke

Instructions

Preparing the Tofu:

1. To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.
2. Preheat the oven to 400F and prepare a baking sheet by lining it with parchment paper and set it aside.
3. Next, you want to cut the tofu block into 8 thin slices {this is enough for 2 servings-you could double the recipe if needed}. Be careful to not cut them too thin because they will crumble and break apart. You want them just thick enough that they hold together.
4. Arrange the slices on the prepared baking sheet and set aside.

Preparing the Marinade:

1. Now, it’s time to make the marinade. In a small dish add the liquid aminos, maple syrup, tomato paste and liquid smoke. Whisk the ingredients together thoroughly.
2. Rub the marinade on the tofu slices. Don’t soak them because you don’t want mush but be sure to coat them evenly all the way around.

Baking the Tofu:

1. Add the baking sheet to the oven and bake for 10 minutes at 400F. Once the 10 minutes is up, remove the pan, flip the tofu and rub marinade on top again. Put the pan back in the oven for another 10-15 minutes. Be sure to keep an eye on them towards the end. You don’t want them to burn. Once you remove the pan. Let the tofacon cool off.
2. Once the tofu bacon is cool, assemble your wrap. I added my Vegan Creamy Tzatziki Sauce, or you could keep it original and top it with either the Vegan Mayonnaise or my Vegan Mayonnaise {No-Oil} , romaine lettuce, tomatoes and slices of avocado. Serve immediately and Enjoy!

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!