Easy Vegan Gochujang Tofu Bacon - oven or air fryer

5 from 6 votes

An easy recipe for spicy gochujang tofu bacon that can be cooked in an oven or air fryer. Serve it for breakfast, brunch, or on a sandwich.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, lunch

Cuisine: American

Servings: portions

Calories: 134kcal

450 g extra firm tofu (you will need to press firm tofu) a smaller pack of tofu is ok, it will just make less portions
2 tablespoons gochujang paste (for a milder flavour use 1 tablespoon of gochujang and 1 tablespoon of tomato puree (tomato paste)
2 tablespoons soy sauce (use gluten-free soy sauce for gluten-free tofu bacon)
2 tablespoons maple syrup
1 tablespoon olive oil (or other mild oil)
1 tablespoon water
1 pinch salt and black pepper

Make your marinade. In a tub, add the gochujang sauce, soy sauce, maple syrup, water, olive oil and season with salt and pepper. Whisk well to combine.
Peel your pressed tofu into strips with a potato peeler or cheese slicer (cheese planer). Add them to the tub with the marinade, add the lid securely and shake to coat all the tofu strips. Set aside for a few minutes.
Now pre-heat your oven to 220c / 200c fan/ 425f / gas mark 7 and line two large baking sheets or sheet pans with non-stick baking paper or parchment paper.
If you are using an air fryer, you will have to cook in batches and it will cook quicker, so keep an eye on it.
Lay the strips in a single layer across both trays (or in two batches).
Cook for 15 to 20 minutes until golden brown and crispy at the edges
Enjoy!

Don't throw away the little bits of tofu that break off or are left with when you have peeled your tofu, break them into pieces and toss them in the leftover marinade, then bake them in a single layer too. Once cool, store in an airtight container in the fridge and add to wraps or tacos.
You can store both the cooked vegan bacon and nubbly tofu bits in the fridge for 3-4 days.