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.
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
1/3 block of extra-firm tofu, pressed
Oil for pan frying
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.