The secret is in the way you slice up the tofu - with a peeler you get razor thin pieces perfect for crispy bacon. You can use this tofu bacon on sandos, in pasta, on salads - you name it.
1. Preheat your oven to 425F.
2. In a large bowl, combine olive oil, maple syrup, soy sauce, sriracha and corn starch.
3. Using a peeler, peel your smoked tofu into the marinade. This is key to get really thin strips! I prefer a Y shaped peeler. Toss the smoked tofu gently to evenly coat in the marinade.
4. Place the smoked tofu on a parchment lined baking sheet and bake for 10 minutes. Flip the tofu around and bake for another 5-10 minutes. It should be crispy at this point, not burnt so watch carefully. Remove and let cool slightly and enjoy as is, on a BLT, Caesar salad or wherever you enjoy bacon!
