Vegan Bacon

This 6-ingredient vegan bacon recipe is a total game-changer for plant-based eaters! It’s simple to make but brings an ultra-smoky, savory flavor to all your favorite dishes. Serve it with tofu scrambles, in vegan breakfast burritos, on meat-free BLTs, and more!

Why I love this recipe

There are a ton of ways to make vegan bacon, from carrots and mushrooms to tempeh and rice paper. However, I always find myself coming back to this tofu-based recipe. Here’s why I love it:

Easily accessible: Tofu is one of the most widely available and inexpensive plant-based protein options. You might even have a block already sitting in your fridge!

Versatile cooking options: I have instructions for preparing this vegan bacon recipe in both a skillet and the air fryer, so you have choices!

Authentic flavor: The smoked paprika, smoked sea salt, and tamari create a flavor profile that’s remarkably close to traditional bacon.

Healthier alternative: Since vegan bacon doesn’t come with saturated fat and cholesterol like classic bacon, you can enjoy a few extra helpings without worry!

Ingredient notes

Firm tofu
Firm or extra-firm tofu is essential for its chewy, meaty texture and ability to hold its shape during cooking. Since tofu absorbs flavors like a sponge, it’s also ideal for marinating.

Smoked paprika
The smokiness of smoked paprika is key to achieving a characteristic bacon flavor. I prefer not to use liquid smoke as I think it overpowers the recipe too much. You can also try adding a pinch of chipotle powder for an extra kick.

Substitute: Regular paprika with a drop of liquid smoke can be used, but the flavor will lack the smoky depth of smoked paprika.

Tamari
Tamari provides an umami-rich flavor, enhancing the savoriness of the vegan bacon. Plus, it also deepens the color of the tofu, giving it a more realistic appearance.

Substitute: I prefer tamari for its smoother, richer flavor, but liquid aminos or soy sauce will also work well. Note that soy sauce is not gluten-free.

Maple syrup
Maple syrup adds a hint of sweetness that balances the savory and smoky elements. It also helps caramelize the tofu during cooking, giving it a crispy texture. Make sure to use 100% pure maple syrup note pancake syrup.

Substitute: Brown sugar, coconut sugar, or agave will provide a similar sweetness but with a subtly different flavor profile.

Smoked sea salt
I highly recommend sourcing smoked sea salt to enhance the smoky flavor profile. You can typically find it in large supermarkets or online. If you can’t find any, just use regular sea salt.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

Instructions

Preparation

Step 1
Press the block of tofu for about 10-15 minutes. Removing the excess moisture helps the tofu absorb the marinade better and makes it easier to handle. Once it’s pressed, slice the tofu into thin strips, aiming for a thickness similar to bacon strips.

Wrap the tofu in a clean towel and place a heavy object like a cast-iron skillet on top. Or, invest in a tofu press if you cook with tofu often.

Step 2
In a container or freezer bag, whisk the grapeseed oil, smoked paprika, tamari, maple syrup, smoked sea salt, and pepper. Carefully add the tofu strips and shake or turn the bag or container until all of the tofu strips are evenly coated.

When it comes to marinating tofu, the longer it sits, the better! Let the slices soak up all the flavor for at least 15 minutes, but if you can leave them overnight, that’s even better.

Cooking method 1: Skillet

Step 1
Heat a few teaspoons of oil in a cast-iron skillet over medium-high heat. Remove the tofu strips from the marinade, shaking off any excess, and cook them in a single layer in the skillet until they’re crispy and slightly charred on each side.

Avoid overcrowding the skillet — cook the strips in batches if necessary. This ensures each piece of tofu crisps up evenly.

Step 2
Transfer the strips to a wire cooling rack or paper towel-lined plate to drain excess oil while you cook the rest of the tofu.

Cooking method 2: Air fryer

Step 1
Preheat the air fryer for 3-5 minutes at 400F, then spray the basket lightly with cooking oil to prevent sticking.

Not all air fryers have a preheat setting, but you can just turn your air fryer to 400F and set it for 5 minutes. Preheating helps food cook more evenly.

Step 2
Add a single layer of marinated tofu strips and air fry them for 7 minutes. Flip them and cook for another 3-4 minutes until deeply browned and crisped to your liking. Happy eating!

Don’t overlap the tofu strips in the air fryer basket. Keep them in a single layer to allow for even cooking and crispiness.

If you have questions about this vegan bacon recipe, check out the FAQs or leave a comment down below! Looking for more vegan meat replacements? Don’t miss my vegan chorizo, sofritas, and vegan chicken recipes.

Recipe tips

Slice it to the right thickness: Aim for ⅛-inch thick tofu strips or slightly less. It should be thin but not so thin that it falls apart while cooking.

Consistent marination: To ensure each tofu strip is evenly coated with the marinade, occasionally rotate the container or bag.

Watch the heat: Medium-high heat works best for a crispy exterior in a skillet. However, if it’s getting too hot, reduce the heat between batches so they don’t burn.

Flip carefully: Use tongs to flip the strips gently to prevent them from breaking.

Let it cool: The vegan bacon firms up as it cools, enhancing its texture. Give it a few minutes after it’s done cooking.

Storage & reheating

Fridge: Store leftover vegan bacon in an airtight container in the refrigerator. It will last up to 5 days this way. Wrapping the strips in parchment paper before placing them in the container can help retain their crispness.

Freezer: Vegan bacon freezes well, too! You can keep it in a freezer-safe container or bag for up to a month.

Reheating: Add a bit of oil to a skillet and cook the strips for 2-3 minutes on medium-low on each side. Alternatively, air fry them at 350F for 6 minutes, flipping halfway.

Prep ahead: The marinade can be prepared up to several days in advance and stored in the refrigerator. Pressing and slicing the tofu can be done a day ahead and kept refrigerated until you’re ready to marinate it.

FAQ

More vegan breakfasts