This is by far my favorite bacon substitute. Use gluten-free soy sauce or liquid aminos and have fun playing with the seasonings. I pan fried these in oil, but I bet they would be great air fried or baked on a rack. If you don’t want to deal with the tofu, this is great just using rice paper.

RECIPE

3 T soy sauce or liquid aminos

1 t liquid smoke

1 t ketchup

1 t brown sugar

1/2 t garlic powder

1 T nutritional yeast

1 t vegan Worcestershire sauce

1/2 t smoked paprika

Pinch of MSG (optional)

Loads of black pepper

3 T water

Rice paper

1/3 block of extra-firm tofu, pressed

Oil for pan frying

METHOD

Combine first 11 (10 if not using MSG) ingredients thoroughly.

Crumble the tofu into a bowl and combine with 2 tablespoons of the marinade.

Cut the rice paper into 1-inch strips or a little wider. Dip a strip into the marinade, lay on a sheet of parchment paper, carefully spread 1 teaspoon of the tofu mixture on top, then cover with another strip of soaked rice paper.

Repeat until you have made 5-6 pieces or whatever will fit in your pan.

Fry in a hot, oiled pan over medium heat for 3-5 minutes, flip, and fry the other side until crisp.

Repeat the process until you have used all the tofu.

Enjoy immediately!