The pot lid rattles and you know dinner is almost ready. You catch the steam cues and start guessing what's hiding under that lid. Something smells smoky and sweet, kinda like a kitchen full of cozy warmth just waiting for you to dig in.
You notice the kitchen is buzzing with that valve hiss sound, signaling the pressure cooking is working its thing. It's funny how such a loud noise can make you feel excited and hungry at the same time. You sense that soon you gonna enjoy some vegan bacon that's crispy and full of flavor.
As the cooker comes to natural release, you feel your patience almost winning over excitement. That tender pull when you finally open the lid is the best part. You peek inside and see the vegan bacon strips all curled up, golden amber, and ready to rock your taste buds.
The Real Reasons You Will Love This Method
- Fast compared to other vegan bacon recipes that take forever. Check out our fast vegan bacon recipes for inspiration!
- Uses easy ingredients you probably got handy in the kitchen. Try some easy vegan pantry ingredients tips to always stay prepared.
- Marinade balances smoky, sweet, and spicy just right-not too spicy like some others.
- Rice paper crisps up real good giving you that bacon crunch without grease. Learn more about rice paper cooking techniques.
- Pressure cooker cuts down cooking time and locks in all those flavors.
The Complete Shopping Rundown
You gotta pick some staple ingredients to nail this recipe. Grab rice paper, preferably the square kind, since it works best for baking and rolling.
Don't forget nutritional yeast for that cheesy, savory kick, plus garlic powder and smoked paprika for depth and smokiness. A few drops of liquid smoke take things to the next level, but you can skip if you're not into it.
Maple syrup is your sweet spot, balancing out the spices. For the fat part, use olive oil or vegan butter whichever you prefer. Tamari or soy sauce brings a nice salty umami flavor. Extra-firm tofu gets crumbled in for the bacon's "fat" bits that add texture.
Optional but helpful: MSG or mushroom seasoning for an umami boost, and sriracha or cayenne to dial up spice if you like that too.
Your Complete Cooking Timeline
Step one start by preheating your oven to 375 degrees Fahrenheit. This gets everything ready for baking your bacon strips.
Then mix up the marinade by whisking nutritional yeast, garlic powder, smoked paprika, maple syrup, liquid smoke, olive oil, tamari, MSG if using, and a bit of water. This marinade is what gonna soak into the rice paper and tofu for all the flavor.
Next take your rice paper sheets and dip them quickly into the marinade so they soften but don't fall apart. Layer one rice paper, sprinkle tofu crumbles, then top with another marinated sheet. Press edges with wet fingers to seal nice.
Now cut your stack into strips about 1 and a half inch wide using a pizza cutter. Lay them on your greased baking sheet with a rack if you have one. Spray the rack so they don't stick.
Bake those strips for about 10 to 12 minutes, flipping halfway through so they get that crispy golden look all over. You gonna hear the valve hiss from the pressure cooker if you're using it for the tofu part or heating marinade.
Once baked, scrunch the strips gently with your fingers for that curly bacon vibe and bake for another 10 to 12 minutes or until you see crispy amber edges. Brush with marinade if they start drying out too fast.
Valve Hacks You Need to Know
- When you hear that valve hiss, you know the cooker is at peak pressure. Timing your steps right around this will help you keep your bacon tender yet crispy.
- Opt for natural release instead of quick release so the tofu's flavors settle and blend gently with the marinade.
- If you're short on time, quick release can work but expect the bacon to be slightly less tender. Let your bacon rest on the rack to crisp up more.
That First Bite Moment
You bite in and notice how crispy and lightly smoky the rice paper bacon is. It's not greasy but packs a deep flavor punch that hits sweet, salty, and smoky all at once. You catch little crunchy bits of tofu that add just the right amount of texture.
The curl of the bacon strip kinda wiggles in your mouth and that tender pull fools your brain into thinking this is the real deal. You feel that unexpected warmth from a bit of cayenne in the marinade making it just spicy enough.
Every bite kinda makes you stop and savor the moment. It's simple, tasty, and feels like a treat you can enjoy anytime without waiting forever or fussing over complicated steps.
Smart Storage That Actually Works
First method keep your vegan bacon in a sealed container in the fridge. It stays good for a few days and keeps crispy enough if you reheat it right.
Second tip if you wanna make a batch ahead freeze the strips in a single layer on a parchment-lined tray. Once frozen toss them into a freezer-safe bag. When you wanna eat, pop them in the oven or skillet to re-crisp.
Last way for short-term storage: Place your bacon strips on a wire cooling rack after baking so air circulates and keeps them crunchy before serving or storing.
Everything Else You Wondered About
- Can I use other types of tofu? Extra-firm tofu works best cause it holds texture well during marinating and cooking. Softer ones might get mushy.
- Is liquid smoke necessary? It adds that smoky vibe but you can skip it if you prefer a cleaner taste.
- How do I make it less spicy? Just cut back on sriracha and cayenne in the marinade. They can be intense if you're not used to heat.
- Can I air dry the rice paper? It's best to dip it in marinade to soften for easier rolling and better flavor absorbtion.
- Why do some strips stick together? Dipping both sheets in marinade and pressing edges with a wet finger helps seal them. If not done well, edges curl and stick.
- What's the best way to reheat the vegan bacon? Skillet or oven heating works great to bring back crispiness. Avoid microwaving if you want it crunchy.
Gordon Ramsay’s Vegan Bacon + Improved Recipe
Equipment
- 1 Oven
- 1 Baking Sheet
- 1 Silicone Baking Mat
- 1 Pizza Cutter
Ingredients
Main ingredients
- 8 sheets Rice Paper square preferred
- 3 tablespoon Nutritional Yeast divided
- 1 tablespoon Garlic Powder
- 2 teaspoon Smoked Paprika
- 1 teaspoon Liquid Smoke optional
- 3 tablespoon Maple Syrup
- 2 tablespoon Olive Oil or Vegan Butter
- 3 tablespoon Tamari or Soy Sauce
- 1.5 teaspoon MSG or Mushroom Seasoning
- ¼ cup Water
- ⅓ cup Extra-Firm Tofu pressed and crumbled
Instructions
Instructions
- Preheat oven to 375F and line a baking sheet with parchment or a silicone baking sheet. Grease the paper or mat with cooking spray or oil.
- In a shallow baking dish whisk together 2 tablespoon nutritional yeast, garlic, paprika, liquid smoke, maple syrup, olive oil, tamari, MSG, and water to make the marinade.
- In a small bowl add crumbled tofu, 1 tablespoon nutritional yeast, and 3 tablespoon of marinade. Set aside.
- Take one full sheet of rice paper, dip it into the bowl of marinade, flip and place it on a cutting board. Sprinkle rice paper with tofu. Dip another sheet of rice paper into the marinade and then place it on top of the tofu. Wet your hands with a little bit of water and press down on top of the stack if you find the edges curling up and not sticking well enough.
- When the rice paper settles, and kind of hugs the tofu, take a pizza cutter and cut the rice paper into strips, and place it on the prepared baking sheet.
- Bake the rice paper strips for 8-10 minutes, flipping halfway through until the edges are crispy.
