Sometimes, you need bacon now. While my seitan bacon is my absolute favorite and most versatile vegan bacon, it requires two days to make. This rice paper bacon is the perfect antidote to an actively nagging craving.
The only downside is that you need to enjoy it largely as-is. Rice paper bacon can handle being stuffed into a BLT for immediate consumption, but prolonged contact with moisture will cause it to go limp. Click that seitan bacon link if you're looking to add something to a vegan quiche!
Both this and my seitan recipes are extensions of a vegan bacon recipe review. Though I combined knowledge from 10 different bloggers and their formulae, Monica Davis of The Hidden Veggies is the leading inspiration for this post.
You may also enjoy my smokey tofu jerky! All three of these recipes feature a similar flavor profile.
Immediately enjoy as-is or in a sandwich! Rice paper bacon becomes tough when stored, or limp when in contact with moisture for more than a couple minutes.
makes 12 "bacon" strips
Preheat oven to 400°F/200°C. Gather a baking sheet, kitchen shears, a prep bowl, a fork, and a shallow vessel (such as an 8x8-in/20x20-cm baking dish). Coat baking sheet with oil and set aside.
One piece at a time, slowly use shears to cut rice paper into 6, 1 ½-in (4-cm) wide strips. Organize into same-size piles.
Pat tofu dry. Place into prep bowl, then use fork to mash into fine crumbles.
Into shallow vessel, combine garlic powder, paprika, onion powder, and MSG (if using). Transfer ½ tsp (2.5 mL) to tofu and mix until uniform. Set seasoned tofu aside.
Add tamari, stock or water, and liquid smoke to remaining seasoning blend in shallow vessel. Whisk well with fork to create a marinade.
Quickly dip a rice paper strip into marinade, then lay on prepared baking sheet. Repeat with half the rice paper strips arranging smaller pieces toward middle of sheet.
Evenly spread a tiny amount of tofu onto each marinated strip. Individually dip remaining strips laying each one atop a same-size, strip-tofu setup.
Bake 6-7 min, until edges look crisp. Carefully flip and bake another 4-6 min, until edges are wavy. Cool 2 min before serving.
You can bake without oil on parchment! Doing so, in fact, makes flipping easier. However, your “bacon” won’t be as crisp. (Mine also took on an offputting flavor of smoked paper, but maybe the brand I use is to blame? I’ve never had this problem with it though…)
Checkout my other bacon-y recipes:
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?
