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Nutrition Facts
Serving Size 1 (177g) Recipe makes 3 servings
Calories 176
Calories from Fat 100		(57%)
Amount Per Serving		%DV
	Total Fat 11.2g	17%
	Saturated Fat 2.0g	10%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 692mg		28%
Potassium 409mg		11%
Total Carbohydrate 6.3g		2%
	Dietary Fiber 3.1g	12%
	Sugars 1.1g
Protein 16.7g		33%
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April 2008 #1

Missy Wombat

Vegan Bacon

Recipe #148899 | 25 min | 5 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Elcowgirl
Dec 20, 2005

If you were to use this in a BLT sandwich and replaced the bacon with it, you would never know the difference! My kids are bacon lovers, but now they prefer this. It doesn't look quite like bacon but it tastes the same.

SERVES 3 -4 (change servings and units)

Ingredients

1 lb firm tofu, cut into strips shaped like bacon
2 tablespoons nutritional yeast
2 tablespoons soya sauce
1 teaspoon liquid smoke
1 tablespoon oil, something neutral, not olive oil

Directions

1
Fry tofu strips on low heat until they are crispy on the outside. The best way to do this is to lay them in the pan in the oil and let them sit for at least 10 minutes, simmering. They should turn easily after that.
2
Turn them and give them another 10 minutes on the other side.
3
Mix the soya sauce with the liquid smoke first, then take the pan off the heat.
4
Pour the liquid smoke/soya sauce into the pan and stir the tofu so all sides are coated.
5
Sprinkle the yeast over all, stir some more, over the heat, until the liquid is gone and the tofu is covered with sticky yeast.

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Featured Reviews for This Recipe

From: Turtle Mama

On Jul 31, 2009

When I was a vegetarian, this was something my husband and I liked to eat. It tasted pretty good!!

0 people found this review helpful

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From: Aunt Cookie

On Mar 15, 2009

This really turned out good. I used frozen tofu that had been thawed and squeezed dry (I like the texture better that way). We cooked them a little longer than indicated in the recipe, to make the tofu really crispy. I liked this a lot in BLT sandwiches, but it's good to eat on its own, too. Thanks for posting!

1 person found this review helpful

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From: little_wing

On Sep 18, 2008

I must say...this was a surprise hit! Not the same as bacon of course... The crunchiness is the main thing that is missing. But the flavor is a very good substitute. I couldn't find nutritional yeast at the store, so I just omitted it and didn't notice any problem. Will try again with the yeast though if I happen to see it somewhere. Also, I would recommend draining the tofu. I started to drain it a bit but the tofu started to crack and I was worried I wouldn't be able to slice it properly. So I aborted that plan and subsequently had trouble with the browning because of the extra moisture in the pan. Next time, I would try gently draining it overnight, maybe wrapped in paper towels with something sitting on top of it. We are not vegetarians but do like to eat somewhat healthy and I was curious about this recipe. BF and DD are a bit less open to experimentation but were willing to give it a chance. I made BLT's. BF isn't wasteful so I knew he would eat it no matter what, but I expected DD to take one obligatory bite and then heat up some leftover pizza. They both ate their whole sandwich and BF even had seconds! I'm not sure how it would work in other recipes (for example when you need to crumble the bacon) because of the texture difference, but it is very tasty on sandwiches and I think it would be good in an omelette as well. Thanks for sharing! **edited to add** just noticed Nikoma's review stated that she used extra firm tofu and thought the texture was great. Will try that next time, too.

4 people found this review helpful

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From: hatecooking

On Dec 12, 2007

Wonderful recipe! My very picky son even ate it straight from the pan. It has a taste very similar to bacon, not exact, of course, but good in it's own right. Great on sandwiches. Thanks!

3 people found this review helpful

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