Vegan bacon has become a staple for plant-based eaters looking for that classic smoky, savory flavor without animal products. The “A and T” vegan bacon recipe combines the best of almond and tofu (hence “A and T”) to create strips that are satisfyingly crisp, packed with umami, and incredibly easy to prepare. Whether layered in a BLT, crumbled over salads, or enjoyed alongside a hearty breakfast, this homemade vegan bacon delivers on both taste and texture.
Ingredients
- 200g (7 oz) extra-firm tofu, pressed and drained
- 1/2 cup blanched almond flour
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 1/2 tbsp maple syrup
- 1 tbsp olive oil (plus extra for brushing)
- 1 tbsp tomato paste
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 1/4 tsp salt (adjust to taste)
Instructions
- Press the tofu: Wrap tofu in a clean kitchen towel and place a heavy object on top. Let it press for at least 20 minutes to remove excess water. This helps the tofu absorb the marinade and crisp up when cooked.
- Slice the tofu: Once pressed, slice the tofu into thin strips, about 1/8 inch thick. For best results, use a sharp knife and aim for even slices so the bacon cooks uniformly.
- Prepare the marinade: In a shallow bowl or dish, whisk together the soy sauce, maple syrup, olive oil, tomato paste, liquid smoke, smoked paprika, garlic powder, onion powder, black pepper, and salt until smooth.
- Marinate the tofu: Gently lay the tofu strips in the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, ideally up to 2 hours for maximum flavor.
- Preheat the oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Coat with almond flour: Pour the almond flour onto a plate. Dredge each marinated tofu strip through the almond flour, pressing gently so it sticks and forms a thin, even coating. Place each coated strip on the prepared baking sheet.
- Brush with oil: Lightly brush the tops of the strips with a little olive oil. This step helps the bacon get extra crisp and golden during baking.
- Bake: Bake for 15 minutes, then flip each strip using tongs. Bake for another 10-12 minutes, or until the bacon is deep golden brown and crisp. Watch closely in the last few minutes to avoid burning.
- Cool and serve: Let the vegan bacon cool on the baking sheet for 2-3 minutes before serving. The bacon will crisp up even more as it cools.
Tips
- Substitute almond flour: If you have a nut allergy, try using fine breadcrumbs or oat flour in place of almond flour. Both provide a similar crispiness.
- Marinate longer for more flavor: For the deepest flavor, marinate the tofu overnight in the refrigerator. The smoky, savory notes will intensify.
- Air fryer option: For even crispier results, cook the coated strips in an air fryer at 375°F (190°C) for 10-12 minutes, flipping halfway through.
- Don’t skip pressing the tofu: Removing excess moisture is crucial for crispy bacon. Skipping this step can lead to soggy strips.
Serving Suggestions
- Classic BLT: Layer vegan bacon with lettuce, tomato, and vegan mayo on toasted bread for a satisfying sandwich.
- Breakfast plate: Serve alongside scrambled tofu, roasted potatoes, and fresh fruit for a hearty vegan breakfast.
- Salads and bowls: Chop or crumble the bacon strips and sprinkle over grain bowls, salads, or avocado toast for extra flavor and crunch.
- Pasta topper: Use as a smoky topping for vegan carbonara or creamy pasta dishes.
Variations
- Spicy bacon: Add 1/4 teaspoon cayenne pepper or a dash of hot sauce to the marinade for a spicy kick.
- Sweet maple bacon: Increase the maple syrup to 2 tablespoons for a sweeter, more caramelized result.
- Hickory or mesquite: Experiment with different flavors of liquid smoke for subtle changes in the smoky profile.
- Tempeh bacon: Substitute extra-firm tofu with thinly sliced tempeh for a heartier, chewier bacon alternative. Adjust baking time as needed (tempeh may cook faster).
Storage and Reheating
Let the cooked vegan bacon cool completely before storing. Place in an airtight container and refrigerate for up to 5 days. For longer storage, freeze the strips in a single layer on a baking sheet, then transfer to a zip-top bag and keep frozen for up to 2 months. To reheat, bake in a 350°F (175°C) oven for 5-7 minutes, or until heated through and crisp. Alternatively, reheat in a dry skillet over medium heat for 2-3 minutes per side, or in the air fryer for 2-3 minutes at 350°F (175°C). Avoid microwaving, as it can make the bacon soggy.
Frequently Asked Questions
- Can I make this recipe soy-free?
Yes, you can substitute the tofu with thinly sliced seitan or coconut strips for a soy-free alternative, and use coconut aminos in place of soy sauce. Note that the texture and flavor will differ, but the basic method remains the same. - Is this recipe gluten-free?
When using tamari instead of soy sauce and ensuring your almond flour is processed in a gluten-free facility, this recipe is entirely gluten-free. Always check labels on all ingredients to confirm. - How do I get the bacon extra crispy?
Make sure to press the tofu well to remove moisture, coat evenly with almond flour, and brush with oil before baking. For maximum crispiness, use an air fryer or broil the strips for 1-2 minutes at the end of baking, watching closely. - Can I use a different oil?
Yes, any neutral oil such as avocado, sunflower, or canola oil can be used in place of olive oil. Each will give slightly different results in flavor and crispiness, but all work well for baking. - Why is my vegan bacon sticking to the pan?
Lining your baking sheet with parchment paper or a silicone mat is key to preventing sticking. Also, make sure not to skip brushing the strips with oil before baking. - How thick should I slice the tofu?
For best results, slice the tofu as thinly and evenly as possible—about 1/8 inch thick. Thicker slices will be chewier and take longer to crisp, while thinner slices will be crisper but more delicate.
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A and T Vegan Bacon Recipe: Smoky, Crispy, and Easy to Make