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How to Make Homemade Vegan Bacon (Thick or Thin)

This vegan bacon is made with Yuba (tofu skin) and has a perfectly crisp texture with a bit of chew in the center, just like the real thing. Meet your new favorite homemade bacon alternative– tons of umami flavors, easy to make, and is my favorite substitute for regular bacon!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 3 -4 servings
Author: Remy Park


  • 5 oz yuba sheets
  • 3 tbsp tamari
  • 2 tsp maple syrup or coconut sugar
  • 2 tsp liquid smoke
  • 1 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp MSG optional


  • Preheat oven to 400F.
  • (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.


Serving Ideas

If you don't finish off this bacon when it's fresh out of the oven, here are some of my favorite ways to serve vegan bacon:

Storage Tips

Store leftover vegan bacon in an airtight container in the fridge for up to 3-4 days. Pop into the oven or air fryer to re-crisp if you'd like!