Hickory Smoked Tofu Bacon is perfect in a BLT, on top of your spaghetti carbonara, or all on its own. This recipe has just the right balance of sweet and smoky, with an amazing bacon-y flavor thanks to the hickory smoked sea salt.
This recipe calls for a little preparation when it comes to the tofu. Boiling the tofu improves the texture and taste and will allow the tofu to absorb more of the marinade. It may seem counterintuitive, but it really makes a difference!
Hickory Smoked Tofu Bacon
Equipment
- Saucepan
- Two plates or tofu press
- Cutting board
- Chef's knife
- Cloth or paper towels
- Mixing bowl
- Whisk
- Wide dish with high sides
- Sheet pan
- Parchment paper
Ingredients
- 16 oz Extra firm tofu
- 4 Tbs Soy sauce
- 4 Tbs Apple cider vinegar
- 2 Tbs Maple syrup
- 2 Tbs Aged balsamic vinegar
- 1 tsp Smoked paprika
- 1 tsp Hickory smoked sea salt
Instructions
- Boil the whole block of tofu in salted water for about 5 minutes. Remove the tofu and press between two plates or in a tofu press. Drain the water.
- Slice the tofu lengthwise in ⅛ inch strips. Place the strips between cloths or paper towels to absorb extra water.
- Whisk together the remaining ingredients in a mixing bowl to make the marinade.
- Lay the tofu strips in a wide dish in as few layers as possible. Pour the marinade over the tofu and leave for at least 30 minutes.
- Preheat the oven to 350℉. Lay the tofu strips out on a sheet pan lined with parchment paper. Bake the tofu for 30 minutes, flipping halfway through.
