Cracked Pepper and Maple Bacon (Tofu)

A couple weeks ago when I posted my vegan steak recipe, I mentioned that I might be sharing a bacon recipe. It’s just about time I made good on that.

I actually have a few different methods for preparing vegan bacon, so I think this will actually be one of several posts on the topic. My personal favorite is a tofu bacon prepared in a dehydrator (If you have been following my blog, you may remember me mentioning that I like to use dehydrating as a preparation method for tofu when I posted my sesame crusted tofu recipe). I’m afraid that there is not a good alternative for using a dehydrator as far as this recipe goes. I tried using the oven, but all my attempts ended in bits of maple charcoal (and maybe a few tears…). You can make a baked tofu with the marinade that will be reminiscent of bacon but it can’t get crispy enough in the oven.

Besides dehydrating, the other secret to my bacon is to use tofu that has been frozen. A lot of people like to freeze their tofu before using it as it results in a dryer, meatier product. I am not a personal fan of using frozen tofu for baked cutlets and the like because I don’t like the “spongey” texture that results from these preparation methods, but freezing tofu before dehydrating helps it become crispier and also helps it soak up more marinade. If you use unfrozen tofu, your result will be a delicious maple bacon jerky. 🙂

Everyone has different preferences where bacon is concerned, so feel free to play around with the ingredients a little. I like bacon that is on the sweet side with plenty of salty, meaty flavor and cracked pepper. You can also alter the texture of the finished bacon by dehydrating it for more or less time. The longer you leave it, the crispier it will get. This recipe also makes quite a bit of bacon. I always think that I am making a ton and it will last forever but it never does… The minute I open the dehydrator it seems like it vanishes into thin air every time somebody walks past…

Cracked Pepper and Maple Bacon (Tofu)

3 14 ounce blocks of extra firm tofu that have been frozen, thawed and pressed really well

4 vegan beef flavored bouillon cubes

½ cup hickory flavored Liquid Smoke

¾ cup vegan worcestershire sauce

3 tablespoons freshly cracked black pepper

¾ cup maple syrup

1. Slice the tofu as thinly as possible and place in a 9”x13” baking pan

2. Combine remaining ingredients in a small saucepan. Heat and stir just until the bouillon cubes dissolve.

3.Pour the marinade over the tofu.

4. Cover the tofu with plastic wrap and place it in the fridge for at least an hour. If the tofu is slightly stacked together as mine was, you may have to periodically move it around to make sure that each piece has a chance to soak up a good amount of marinade.

5. Arrange the marinated tofu on your dehydrator trays. If there is quite a bit of marinade left, use a pastry brush to brush it onto the tofu after you put it on the trays and make sure each piece is fairly saturated.

6. Dehydrate at 160˚F. for about 6 hours. Periodically check on it to see if it is crispy enough.

You can store this bacon in the refrigerator in a Ziploc bag for at least a week. I do not know exactly how long it can stay good stored this way because it never seems to last longer than a week at my house. To reheat, place the bacon strips directly on the rack of a toaster oven and toast until warm and crisp (be careful not to burn it). You can also wrap it in foil and heat it in a warm oven.

It is quickly becoming a tradition in my family to have BLT’s whenever I make a fresh batch of bacon. So yummy…

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Tags: bacon, breakfast, brunch, plant based, recipe, vegan