Fakin Bakon

Clean eating has taken the world by storm? I mean, there are generally a whole lot of substitutes out there that you can grab while at the local grocers to take care of your craving for just about anything. But…the one thing that I loved eating was Bacon! Yes, good old juicy crispy bacon. But we all know by now that bacon is one of the most unhealthy things to put in your body…but they told the truth when they said it makes everything taste good.

Yes, there are some substitutes out there that are ok, but they didn’t always tickle my fancy. So one day I thought, why not try to make my own bacon out of tofu. YES Y’ALL…TOFU. Tofu has long been a staple in vegetarian and vegan cooking as a meat substitute. From Chick-N Nuggets, to Bar-B-Q ribbz, to so much more. But today, I am going to show you how to make a bacon substitute. We call it, “Fakin Bakon”.



1 Pk – Extra Firm Tofu (frozen the night before and taken out to thaw)Recipe:
2 Tbsp – Braggs Liquid Aminos
2 Tbsp – Maple Syrup
3 Tbsp – Sesame Oil
1/4 tsp – Garlic Powder
1/2 tsp – Onion Powder
1/2 tsp – SMOKED Paprika
1 Tbsp – Bakon Seasoning
Couple shakes of Yeast flakes


Mix all ingredients (NOT Tofu) in a bowl and sit to the side.

TOFU: Freeze tofu a couple of days ahead, and then remove from freezer to thaw the night before use. Once it thaws, you will need to squeeze as much of the water out as possible.

Peel or slice tofu into thin pieces and place inside of a ziplock bag. Pour liquid mixture over tofu in the ziplock bag and make sure all get soaked. You can let it sit and marinate overnight. Once all the pieces are soaked. Remove them from the ziplock bag and place them either:

  1. Line a baking sheet with parchment/wax paper. Preheat your oven to 200 degrees F. Place your tofu pieces lined on the sheet and place in the oven to bake for 2 hrs. Every 30 min you will want to check them to flip them and make sure that the pieces are evenly baked. 


2. You can line your tofu pieces in your dehydrator, with the temperature set to 145 degrees F (The dried fish or jerky setting), and let it go for 2 or so hours (depending on how crips you want your Bakon pieces to be.

NOTE: If you want crisp, leave it in longer, and if you want chewy, leave it just about 2 hr. It may vary based on your oven or dehydrator. Check it ever so often to make sure you get the texture you like.


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