Optimize mornings with actionable tools and techniques, nourishing breakfast recipes & more!
My first e-book, Morning Light, is out now! You'll learn how to make the most of every morning, maximize your body's natural rhythms, improve your health and become more of a morning person. Plus, 15+ balanced breakfast recipes!
*this page may contain affiliate links, which means I will make a small commission for products purchased through my link.
This vegan Yuba Bacon is made with tofu skin and has a perfectly crisp texture with a bit of chew in the center. Meet your new favorite homemade bacon alternative!
People love bacon. So it’s not surprising that there are so many vegan alternatives. From coconut bacon to eggplant, it seems like everyone is trying to turn plants into bacon. But this version, made with tofu skins called yuba is my personal favorite. It’s super easy to make in the oven, and the soy soaks up the delicious, savory and smoky flavors of the sauce like nothing else. Plus, the texture is crisp on the outside with a slight chew in the center, just like the real thing.
What is Yuba?
Yuba is the Japanese word for soy or tofu skin. It’s usually sold dried and looks like wrinkly pieces of paper. You can find yuba in Asian grocery stores and online. It’s cheap and so tasty AND really high in protein as well!
How to Make Vegan Yuba Bacon
Once you’ve found yourself some yuba sheets, making your bacon is easy. You can find yuba in both fresh and dried form, and we’re using a fresh, hydrated form that comes in sheets. If you’re using dried yuba, soak in warm water until fully rehydrated before continuing with the recipe.
Yuba is quick to absorb the flavors from the liquid sauce, which makes this the most flavorful vegan bacon!
Depending on the texture you’re looking for, there are two options to prepare the yuba bacon:
For thicker bacon with a chewier texture, cut thicker strips of yuba and slice them into bacon-sized strips. You’ll pre-bake these before adding the sauce to dry them out a bit while maintaining a chewy interior.
For thinner, crispier bacon, peel apart the layers of yuba until you have very thin pieces. Skip the pre-bake step and go straight to the sauce and baking.
Here’s what you need to flavor your vegan bacon:
Tamari. You can also use soy sauce if you’re not gluten-free.
(1) For a chewier texture: peel yuba into thinner strips (aim for about 3-4 sheets of width), then slice into bacon-like strips. Bake in the oven for about 10 minutes, until lightly golden brown on the edges. (2) If you prefer a crispier, thinner texture, then aim to peel apart until relatively thin. Skip the pre-roast step and proceed to step 3.
Whisk together your sauce ingredients and place your yuba into the marinade, making sure to evenly coat as much as possible. Let sit for roughly 10 minutes.
Place your yuba strips onto a lined baking sheet, then bake for about 10 minutes, until golden brown. If preparing the extra crispy way, keep an eye as they will be prone to burning. Once they are darker in colour and crispy, remove from the oven.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
Some brands I’ve had the pleasure of working with…