Even if we’re avoiding animal products, that doesn’t mean we don’t crave something smoky, sweet, crispy and (dare I say it) meaty. These bacony-y strips of goodness will definitely satisfy such cravings. Insane deliciousness was my goal, not identical resemblance. The hardest part of this recipe was stopping myself from drinking the marinade straight up.

A couple of strips of this meatless bacon are just what you’ll want in your favorite breakfast recipes, on your BLT or other sandwiches, and on avocado toast.


1 block extra-firm tofu (about 14 ounces), such as Heiwa

1/3 cup reduced-sodium soy sauce or Bragg liquid aminos

3 Tbsp. maple syrup

1 Tbsp. neutral oil

1 Tbsp. nutritional yeast

1 Tbsp. liquid smoke

1 tsp. onion powder

1/2 tsp. garlic powder


1. Drain tofu well. Lay the tofu block flat and use a thin, sharp knife to cut it into long pieces about 1/8 inch thick. Slice it as thin as possible, but not so thin that the pieces break up. I got 14 slices, but you can try for more.

2. In a bowl, whisk together the marinade ingredients: soy sauce, maple syrup, oil, nutritional yeast, liquid smoke, onion powder and garlic powder.

3. Pour enough of the marinade into a large rectangular baking pan to cover the bottom. Place tofu slices flat down into the pan and pour over the remaining marinade. Marinate for half an hour or as long as overnight.

4. Preheat oven to 375 degrees. Top a sheet pan with parchment, spray it with nonstick cooking spray, and lay out the tofu slices on it.

5. Bake for 20 minutes. Carefully turn the pieces over and brush them with the remaining marinade. Bake for another 20 minutes or more, until browned and crisp around the edges.

6. Let the tofu bacon cool on the pan. It will get firmer and crisper as it cools. If it loses its crispness during storage, you can fry the pieces up in a little oil as you need them.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.