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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Active Time:30 minsTotal Time:1 hr 15 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 15 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2ouncesfirm tofu, sliced¼cupreduced-sodium soy sauce¼cupwater2tablespoonspure maple syrup2tablespoonsnutritional yeast1tablespoonSriracha½teaspoonsmoked paprika¼teaspoongarlic powder2tablespoonscanola oil6(8-inch-square) sheets rice paper
Cook Mode(Keep screen awake)
Ingredients
2ouncesfirm tofu, sliced
¼cupreduced-sodium soy sauce
¼cupwater
2tablespoonspure maple syrup
2tablespoonsnutritional yeast
1tablespoonSriracha
½teaspoonsmoked paprika
¼teaspoongarlic powder
2tablespoonscanola oil
6(8-inch-square) sheets rice paper
Directions
Line a small baking sheet (or large plate) with a dish towel (or 2 layers of paper towels); place tofu slices on the towel(s). Cover with another dish towel (or 2 layers of paper towels) and a second small baking sheet (or large plate). Place 2 cans or jars on top; let the tofu stand until most of the liquid is released, about 30 minutes.
Whisk soy sauce, water, maple syrup, nutritional yeast, Sriracha, paprika and garlic powder together in a medium microwaveable bowl. Microwave on High until warmed through, about 30 seconds.
Finely crumble the pressed tofu into a small bowl. Add 2 tablespoons of the marinade; stir until combined.
Dip 1 rice paper strip into the remaining marinade until evenly coated and pliable but not soft, 5 to 10 seconds. Place the strip on the prepared baking sheet. Sprinkle with 1/2 teaspoon marinated tofu, leaving space around the edges and pressing to adhere. Dip another strip into the marinade; arrange flat over the tofu, pressing to seal. Repeat the process with the remaining rice paper strips and marinated tofu, leaving 1/2-inch space between each strip on the pan.
Bake until the edges start to darken and crisp, about 10 minutes. Let cool completely on the pan, about 5 minutes.
Frequently Asked Questions
According to theUSDA’snutrition info for rice paper, these sheets do not contribute a whole lot of nutritional value. But they are a great way to give this vegan bacon a more traditional bacon appearance and provide a crispy texture.
If the tofu is too watery, the vegan bacon won’t crisp up as well. Pressing the tofu releases excess moisture, giving it a firmer texture that works best for this recipe.
The leftover rice paper trimmings can be reserved to make more vegan bacon. You can also use them to make mini summer rolls or steamed dumplings with your favoritefilling.
Vegan bacon can be made ahead and refrigerated in an airtight container for up to 3 days. Reheat in the oven until crispy.
This recipe for vegan bacon is made with tofu, rice paper and a savory marinade. It’s both crispy and chewy, with a hint of smoky flavor. There are plant-based bacon alternatives available at most grocery stores. You can also make vegan bacon with shiitake mushrooms.
While this vegan bacon doesn’t taste exactly like pork bacon, there are definitely some similarities in texture and flavor. This vegan bacon is crispy around the edges from the rice paper, and chewy in the center where the tofu is. The marinade is smoky from the smoked paprika and gets umami from the soy sauce. The oil that goes on the sheet pan helps to crisp up the rice paper and create that bacon look.
Originally appeared: EatingWell.com, September 2023
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Nutrition Facts(per serving)58Calories4gFat4gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
