Spiced and Candied Vegetarian Bacon
Transform your plant-based cooking with this irresistible Spiced and Candied Vegetarian Bacon! This recipe offers a smoky-sweet flavor punch using either extra-firm tofu or rice paper for a customizable texture that mimics the savory crispness of traditional bacon. Infused with a rich marinade of soy sauce, maple syrup, liquid smoke, and smoked paprika, each strip delivers the ultimate balance of spice, sweetness, and umami. Coconut sugar adds a caramelized touch, while a hint of cayenne pepper offers an optional kick. Perfectly baked or air-fried, this vegan bacon crisps up to golden perfection, making it a versatile addition to breakfast spreads, BLTs, or crunchy salad toppings. With just 15 minutes of prep, this easy, oven-baked recipe redefines indulgence for plant-based eaters everywhere.
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Recipe Information
Ingredients
- 8 ounces Extra-firm tofu or rice paper
- 3 tablespoons Soy sauce
- 2 tablespoons Maple syrup
- 1 teaspoon Liquid smoke
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Coconut sugar or brown sugar
- 2 tablespoons Olive oil or neutral oil
- 1 tablespoon Water
Instructions
If using tofu, press it to remove excess moisture. Wrap the tofu in a clean kitchen towel, place it between two plates, and weigh it down with a heavy object for 10-15 minutes. Slice the tofu into very thin strips, about 1/8-inch thick. If using rice paper, cut the sheets into long, bacon-sized strips.
In a mixing bowl, combine the soy sauce, maple syrup, liquid smoke, apple cider vinegar, smoked paprika, black pepper, garlic powder, cayenne pepper (optional), coconut sugar, olive oil, and water. Whisk until smooth to create the marinade.
Place the tofu slices or rice paper strips in the marinade, ensuring each piece is well coated. Let them marinate for at least 5 minutes. For extra flavor, allow them to sit in the marinade for up to 30 minutes.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. If you prefer, you can also use an air fryer or stovetop for cooking.
If using tofu, arrange the marinated slices on the prepared baking sheet in a single layer. If using rice paper, layer two strips together (they will stick due to the marinade) for a chewier texture and place them on the baking sheet.
Bake for 15-20 minutes, flipping the pieces halfway through. Keep a close eye during the last few minutes to prevent burning. The tofu or rice paper strips should be crisp around the edges but still slightly pliable.
Remove from the oven and let cool for 5 minutes. The strips will firm up as they cool.
Serve immediately as part of a breakfast platter, in sandwiches, or crumbled over salads. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1803 mg | 78% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 51.6 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1580 mg | 122% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
