Tofu Bacon

No need to buy pricy vegan bacon at the grocery store when you can make this tofu bacon recipe at home! It’s easy, flavourful, and budget-friendly too.

I love the convenience of store-bought vegan foods, but the cost can really add up! I’ve found it’s much more economical to make my own when I have the time, and it also lets me control the ingredients I use. This tofu bacon is made with thinly sliced tofu marinated in a sweet, savoury, smoky blend of seasonings—similar to how I make tempeh bacon . It’s fabulous for breakfast, layered onto a sandwich for lunch, or crumbled onto Cauliflower Mac and Cheese for dinner. (My family loves it so much, we might just have all three in a single day!)

What Makes Tofu Bacon So Irresistible

Here are some of the reasons we can’t get enough of this homemade tofu bacon.

• That smoky flavour . I think it’s the smokiness that makes bacon so delicious and this vegan bacon gets that rich flavour from the addition of smoked paprika.
• Wholesome ingredients . A lot of vegan alternatives have long lists of ingredients, but when you make this plant-based bacon yourself, you know exactly what’s in it!
• So many ways to use it . Tofu bacon can be used in countless ways! It’ll jazz up your burgers, add some flavour to veggies, and give your breakfast a protein boost.

Notes on Ingredients

The ingredient list for this tofu bacon is short and sweet! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Firm tofu – You can use extra-firm tofu if you want your bacon chewier.
• Soy sauce – Or tamari for a gluten-free option.
• Barbecue sauce – I love my Roasted Strawberry Barbecue Sauce , but any kind you have on hand will work!
• Maple syrup – The flavour of maple syrup is divine, but date syrup would also work.
• Smoked paprika
• Garlic powder – This adds a savoury element to the flavour.
• Olive or avocado oil spray

How to Make Tofu Bacon

This is just a brief overview of the process; the recipe card at the bottom of the page has the full instructions for making tofu bacon.

Slice and pat the tofu dry.

• Prep the tofu . Cut it into thin slices and then pat it dry.
• Make the marinade . Whisk together all of the ingredients in a shallow bowl that will fit all the tofu.

Marinate the tofu.

• Marinate the tofu . Add the tofu slices to the marinade and turn them to coat. Marinate for a minimum of 15 minutes, or up to overnight.
• Bake . Set the tofu on a parchment-lined baking sheet coated with oil. Spray the tofu with oil, then bake at 375ºF for 22 to 25 minutes, or until the tofu is nicely browned.
• Serve . Let the tofu cool for 2 to 3 minutes, then serve as desired.

Tips and Variations

Follow these tips for perfect tofu bacon!

• Press the tofu . Although it’s not a must, if you have time, press the tofu for 30 minutes before slicing it. Then when you pat the tofu dry, there won’t be as much liquid to absorb. The drier the tofu, the chewier and crispier it will be!
• Make it extra smoky . Add a (very small) splash of liquid smoke to the marinade. A little goes a long way, so don’t overdo it!
• Cut the tofu evenly . For the best results, cut the tofu as evenly as possible so that each strip cooks at the same rate.
• Add a kick . A pinch of cayenne will make your tofu bacon spicy!

Serving Suggestions

I’m sure you have plenty of ideas for using this vegan bacon, but here’s some additional inspiration!

• Breakfast . Pair your savoury tofu bacon with a sweet breakfast option like Pumpkin Pancakes or go all in on the savoury with Fluffy Tofu Scramble .
• Sandwiches and burgers . You can’t beat a Vegan BLT Sandwich !
• Potatoes . Add the bacon to Loaded Potato Skins for a crowd-pleasing game day snack.
• Soups . Crumble the tofu bacon onto Butternut Squash Soup for a smoky garnish.

How to Store and Reheat

• Refrigerator : Store leftover tofu bacon in an airtight container in the fridge for up to 3 days.
• Freezer : Place the bacon slices in an airtight container or freezer bag and freeze for up to 3 months.
• To reheat : Reheat tofu bacon in a nonstick skillet, in a 375ºF oven, in the air fryer , or in the microwave. The microwave is the last option I’d choose, as it won’t be as crispy that way.

More Creative Ways to Use Tofu

• Tofu Egg Salad
• Vegan Butter Chicken (With Tofu!)
• Vegan Feta Cheese
• Easy Southwestern Tofu Scramble
• Air Fryer Orange Tofu

Ingredients

• 7 ounces firm tofu , ½ from a 14-ounce block, 198 g
• 3 tablespoons soy sauce or tamari , 45 ml
• 1 tablespoon barbecue sauce , 15 ml
• 1 tablespoon maple syrup , 15 ml
• 1 teaspoon smoked paprika , 2 g
• 1 teaspoon garlic powder , 3 g
• ¼ teaspoon liquid smoke , optional but adds great smoky flavour
• Olive or avocado oil spray

Instructions

• Preheat your oven to 375°F (190°C).
• Line a baking sheet with parchment paper and spray with oil.
• Cut tofu into thin slices, approximately 1/16 inch (1.5 mm) thick.
• Gently pat the tofu dry using paper towels to remove excess moisture.
• In a shallow bowl, whisk together soy sauce, barbecue sauce, maple syrup, smoked paprika, garlic powder and liquid smoke if using.
• Gently place tofu slices into the prepared marinade, ensuring they are evenly coated.
• Let sit for at least 15 minutes or up to overnight in a covered dish.
• Lay the marinated tofu strips on the prepared baking sheet, leaving some space between them. Spray the tops with oil.
• Bake for 22-25 minutes. Watch closely at the end to avoid burning.
• Let the strips cool for 2-3 minutes to crisp up before serving.

Notes

• Refrigerator : Store leftover tofu bacon in an airtight container in the fridge for up to 3 days.
• Freezer : Place the bacon slices in an airtight container or freezer bag and freeze for up to 3 months.
• To reheat : Reheat tofu bacon in a nonstick skillet, in a 375ºF oven, in the air fryer , or in the microwave. The microwave is the last option I’d choose, as it won’t be as crispy that way.

Tofu Bacon

Ingredients

• 7 ounces firm tofu ½ from a 14-ounce block, 198 g
• 3 tablespoons soy sauce or tamari 45 ml
• 1 tablespoon barbecue sauce 15 ml
• 1 tablespoon maple syrup 15 ml
• 1 teaspoon smoked paprika 2 g
• 1 teaspoon garlic powder 3 g
• ¼ teaspoon liquid smoke optional but adds great smoky flavour
• Olive or avocado oil spray

Instructions

• Preheat your oven to 375°F (190°C).
• Line a baking sheet with parchment paper and spray with oil.
• Cut tofu into thin slices, approximately 1/16 inch (1.5 mm) thick.
• Gently pat the tofu dry using paper towels to remove excess moisture.
• In a shallow bowl, whisk together soy sauce, barbecue sauce, maple syrup, smoked paprika, garlic powder and liquid smoke if using.
• Gently place tofu slices into the prepared marinade, ensuring they are evenly coated.
• Let sit for at least 15 minutes or up to overnight in a covered dish.
• Lay the marinated tofu strips on the prepared baking sheet, leaving some space between them. Spray the tops with oil.
• Bake for 22-25 minutes. Watch closely at the end to avoid burning.
• Let the strips cool for 2-3 minutes to crisp up before serving.

Video

Notes

• Refrigerator : Store leftover tofu bacon in an airtight container in the fridge for up to 3 days.
• Freezer : Place the bacon slices in an airtight container or freezer bag and freeze for up to 3 months.
• To reheat : Reheat tofu bacon in a nonstick skillet, in a 375ºF oven, in the air fryer , or in the microwave. The microwave is the last option I’d choose, as it won’t be as crispy that way.

Nutrition

Tofu Bacon https://jessicainthekitchen.com/tofu-bacon/ February 28, 2025

Italian penicillin soup is the comfort food you need when you feel under the weather—and this version is vegan! It’s packed with veggies and pasta, but even more importantly, it’s delicious.

“Italian penicillin” is the nickname given to pastina, which is basically the Italian version of chicken noodle soup . The traditional version is made with chicken and chicken broth, along with veggies, plenty of garlic, small pasta, Parmesan, and a squeeze of lemon juice. As you can imagine, it’s delicious and comforting (especially on a sick day!), but I needed to make a few key swaps to make it plant-based!

Why Italian Penicillin Soup Is Cozy Comfort in a Bowl

Despite those ingredient changes, this pastina recipe still packs in lots of good stuff! I won’t promise it will cure a cold, but it definitely serves up lots of comfort food vibes. Here’s why it’s my go-to:

• Miso adds deliciousness . To replace the Parmesan in the classic version of Italian penicillin, I reached for miso. Like Parm, it has a rich umami flavour, making it the perfect substitute. It really makes this soup a standout!
• Warm and soothing . There’s nothing like a bowl of hot soup (or my Hot Toddy recipe ) when you have a cold or sore throat—or when you just need some comfort food for your soul. This recipe is like a warm hug!
• Packed with veggies and pasta . All the pasta and vegetables help make this Italian penicillin satisfying.

Notes on Ingredients

As with most soup recipes, there’s a lot of room to make this recipe your own with the ingredients you have on hand. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Olive oil
• Vegetables – I use the classic mirepoix ingredients—onion, carrots, and celery—plus yellow bell pepper and parsnip.
• Garlic – There’s plenty in this soup, but you can add even more if you’d like!
• Fresh herbs – Thyme and rosemary make the soup flavourful and add some Italian flair.
• Vegetable broth – I love my homemade vegetable broth , which is made from veggie scraps.
• Bay leaf
• White miso paste – White miso has a milder flavour than red, so this will add some umami goodness to the broth without dominating.
• Pastina pasta – Pastina, which is the smallest pasta shape produced, is the namesake of this soup.
• Lemon juice – Fresh is a must. Skip the bottled variety, which doesn’t add the same pop of citrus flavour.
• Fresh parsley
• Salt and pepper

How to Make Italian Penicillin Soup

If you’re making this soup now, go ahead and scroll down to the recipe card at the bottom of the page for the full instructions. This is just a quick overview!

Cook the vegetables.

• Sauté the vegetables . Cook the vegetables in the olive oil in a large pot set over medium heat. You don’t want to brown them; only soften them.
• Add the herbs and garlic . Stir in the garlic and herbs, then cook for a minute or two, or until they’re fragrant.

Add the broth, miso, and bay leaf; simmer.

• Simmer . Pour in the broth, then stir in the miso and drop in the bay leaf. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes, or until the veggies are tender.
• Thicken it . Blend half of the soup to give the broth a thicker consistency.
• Finish . Stir in the cooked pasta, then add the lemon juice and parsley. Season to taste and serve.

Tips and Variations

• Cut the vegetables to the same size . Uniformly-sized vegetables will cook at the same rate, which means you won’t end up with hard carrots or crispy chunks of onion in your soup!
• Use low-sodium broth . This allows you to control the amount of salt in your soup, which is important since we’re adding miso, which is quite salty.
• Switch up the vegetables . Don’t be afraid to experiment with different vegetables! Stir in some spinach or kale near the end of the cooking time, add diced potatoes for a little extra comfort and coziness, or use up the odds and ends in your crisper drawer.

Serving Suggestions

Italian penicillin is hearty enough to be a meal on its own, especially if you have a big bowl, but I always like to serve my soups with bread for soaking up the broth. Try my No Knead Bread or Vegan Dinner Rolls . Another option is to pair your soup with a salad. This Chickpea Panzanella Salad is another Italian-inspired favourite!

How to Store and Reheat

• Refrigerator : Store any leftover Italian penicillin soup in an airtight container in the refrigerator for up to 3 days.
• Freezer : The soup can also be frozen for up to 3 months in a freezer-safe container or zip-top bag. Thaw in the refrigerator before reheating.
• To reheat : Transfer the desired portion of soup to a pot and heat over medium-low until warmed through or heat the soup in the microwave. The soup will thicken during storage, so you may want to add water to thin it out a bit.

More Vegan Soup Recipes

• Loaded Potato Soup
• Butternut Squash Soup
• Tomato Tortellini Soup
• Gnocchi Soup
• Taco Soup

Ingredients

• 1 tablespoon olive oil , 15 ml
• 1 large onion , diced, about 200 g
• 2 medium carrots , sliced, about 150 g
• 2 celery stalks , sliced, about 120 g
• 1 yellow bell pepper , diced, about 150 g
• 1 parsnip , peeled and diced, about 130 g
• 3 garlic cloves , minced, about 9 g
• 4 sprigs fresh thyme , leaves stripped
• 1 sprig fresh rosemary , leaves stripped and chopped
• 6 cups vegetable broth , low-sodium, 1.5 liters
• 1 bay leaf
• 1 teaspoon white miso paste , 5 g
• 1 cup dry pastina pasta , cooked, about 130 g
• ½ lemon , juiced, about 30 ml
• ¼ cup fresh parsley , chopped, about 15 g
• Salt and pepper to taste

Instructions

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, parsnip, and yellow bell pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
• Stir in the garlic, thyme leaves, and chopped rosemary. Cook for 1–2 minutes until fragrant.
• Pour in the vegetable broth, then add the miso paste and bay leaf. Bring to a boil, then reduce heat and let it simmer for 15–20 minutes, until the vegetables are tender.
• Remove about half of the vegetables and set them aside. Use an immersion blender to blend the remaining soup until smooth (or carefully transfer to a blender ). Return the reserved vegetables to the pot.
• Stir in the cooked pastina pasta and allow it to heat through. Add the lemon juice and parsley, then season with salt and pepper to taste.

Notes

• Refrigerator : Store any leftover Italian penicillin soup in an airtight container in the refrigerator for up to 3 days.
• Freezer : The soup can also be frozen for up to 3 months in a freezer-safe container or zip-top bag. Thaw in the refrigerator before reheating.
• To reheat : Transfer the desired portion of soup to a pot and heat over medium-low until warmed through or heat the soup in the microwave. The soup will thicken during storage, so you may want to add water to thin it out a bit.