Did you know that those simulated bacon bits you can get at the grocery store are often vegan!? Weird eh. Although it's easy to buy vegan bacon bits, I'm not a fan of all of those artificial ingredients. Inspired by all of my tofu crumble recipes, I played around in the kitchen to make my own homemade vegan tofu bacon bits, which are easy to make, use just 7 ingredients, are oil-free, and are actually HEALTHY! Healthy bacon? I like the sounds of that!
These bacon bits are the perfect combo of crispy and chewy with a smoky salty taste. I love having a jar on hand at all times as it's such a great way to add oomph to any dish you sprinkle them on!
There are two key ingredients that make these tofu bits taste like bacon, and they are smoked paprika and liquid smoke. Do you see a theme here? Haha.
Normally I would choose only one smoky seasoning at a time to use in a recipe but to make these crumbles taste extra bacon-y I really found I got the best result using some of each. Pair the smoke flavour with salty soy sauce, a little hit of maple syrup, and a few other seasonings and you get the best homemade bacon bits ever!
How to Make Vegan Tofu Bacon Bits:
Mix the nutritional yeast, soy sauce, smoked paprika, maple syrup, garlic powder, and liquid smoke in the bottom of a large bowl.
Crumble the block of tofu with your fingers into the bowl over the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. 
Spread the tofu crumbles evenly over the prepared pan. Break up any larger pieces of tofu to ensure they tofu is evenly crumbled. Bake for 30 to 40 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to get browned and crispy.
Remove from the oven and allow to cool completely before storing (it will crisp up more as it cools). Store in an air-tight container in the fridge for up to 1 week.
Sprinkle these vegan bacon bits anywhere you like. I love them on pizza, on potato soup, on salad, on pasta, just about everywhere!
Bon appetegan!
Sam Turnbull.
Vegan Tofu Bacon Bits
My Notes:
Ingredients
- 2 tablespoons nutritional yeast
- 2 tablespoon soy sauce, (gluten-free if preferred)
- 1 teaspoon smoked paprika
- 1 teaspoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon liquid smoke
- 1 block (350g) extra-firm tofu drained (no need to press it)
Instructions
- Preheat your oven to 350F (180C). Lightly grease a large baking sheet or line it with parchment paper (see notes).
- Mix the nutritional yeast, soy sauce, smoked paprika, maple syrup, garlic powder, and liquid smoke in the bottom of a large bowl.
- Crumble the block of tofu with your fingers into the bowl over the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the prepared pan. Break up any larger pieces of tofu to ensure they tofu is evenly crumbled. Bake for 30 to 40 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to get browned and crispy. Remove from the oven and allow to cool completely before storing (it will crisp up more as it cools). Store in an air-tight container in the fridge for up to 1 week, or it freezes wonderfully as well.
Athena says
So simple and so satisfying!
I tried adding finely chopped kale and red onion to the mix as well and it came out great 🙂
Shelley Keckler says
I did not expect it to come out as well as it does. I followed exactly but will follow others on doubling the "secret sauce." It is excellent, as is the chorizo. These will both be staples in my fridge. Thank you for these great recipes. I am now following you on Instagram.
Stephanie says
I love these! They are so good on salad. I doubled the seasoning because I like a lot of flavor. Thank you for the awesome recipe! I just discovered you and I’m so glad I did!
Ellie says
I love the simplicity of ur recipe and want to make it...but....
I have never used liquid smoke before...do u have brand or flavor recommendation...I c mesquite n hickory...(never has those either)
Sam Turnbull says
I normally go for hickory. No brand preference. The one linked in the recipe is the one I currently have in my kitchen. Enjoy!
Ninna Bärlund says
Du gör så goda recept! Vilken slags sojasås använder du - japansk ljus eller kinesisk mörk?
Sam Turnbull says
Tack! Jag använder Kikoman-märket, som är japanskt. 🙂
Trina says
We love this recipe. I like to double the seasoning ingredients. We put it in/on so many recipes.
Thank you for another easy and tasty recipe
Sam Turnbull says
You're most welcome! It's my pleasure 🙂
Henry Lord says
I have found a huge problem with this recipe. It is so good that I just want to snack on it, that's the problem. I have even used it to turn thin slices of tofu into tofu bacon. It's great on sandwiches and this way you can have your tofu bacon, lettuce and tomato or TBLT. Yummmmm!
Sam Turnbull says
Hahahaha! I'm ok with that problem. So happy you love it, Henry!
Richelle says
Anyone try this with an air fryer?
Sam Turnbull says
I believe the bits would fall through the basket in the air fryer.
Bev says
These are yummy! Was pleasantly surprised that they were still crispy after being refrigerated. I'd like to boost the flavor. Is there one or more of the ingredients that I could increase without throwing the flavor balance completely off? Or another ingredient I could add?
Sam Turnbull says
Hi Bev, you can add more of any ingredient you like 🙂 Enjoy!
Sadie says
We love the tofu taco crumbles recipe in our house and I was so excited to see this recipe in my inbox right as I was looking for a GF bacon sub for warm german potato salad. This was so quick and easy to make and both the flavor and the texture held up so well, not just in the part we ate right away but in leftovers the next day too. As my kids say, "This goes on the make-again list!"
Sam Turnbull says
Woohoo!! Love it.
Cathy says
Looks delicious! Does it get soggy or spongey when used as topping on potato soup?
Sam Turnbull says
Nope! It stays perfect 🙂
Christine Lepkowski says
This recipe amazing. I make a version of this and add it to my cauliflower mac and cheese all the time (or I just eat it cold out of the fridge). It is my favorite tofu recipe ever!
Sam Turnbull says
That's wonderful Christine! 🙂
Mandy says
Would this freeze well?
Sam Turnbull says
Yes! I will add that to the recipe. 🙂
Susan Orrell says
How long can these keep? Store in fridge?
Susan Orrell says
♀️
Oops I see you answered that in the post. Sorry!
Sam Turnbull says
No worries 🙂
Sam Turnbull says
It says in the recipe, it will keep for a week (or longer) in the fridge. 🙂