Chipotle Maple Tofu Bacon (soy-free option)

I made Candice Hutchings – the face of The Edgy Veg’s Eggplant Bacon. The eggplant part didn't work out for me. It was totally my fault though because you need to use a dehydrator to cook the eggplant and I don’t have one. I don’t intend on getting one because I don’t have the space in my kitchen for one nor are there many recipes that I want to make using one. What did workout was the was awesome! So much so that I decided to try something else to use the marinade on.
Tofu was the natural choice. When I made it with tofu I found that once I would reheat any left overs they would lose their flavor and the texture would go too chewy and hard. So promise me you won’t try to reheat these once they are cooked. Just leave them in the marinate and then pan-fry when needed.

I'd like to thank Candice Hutchings for creating such an incredible marinade. If you want a soy-free option and have a dehydrator then check out her recipe. Or you can just make my soy-free chipotle maple bacon seasoned mayo (recipe below) and add it instead of the marinade tofu. You’ll get that same wonderful flavor without the soy.

1 block SUPER firm or smoked tofu, thinly sliced.


2 Tbsp olive oil
2 Tbsp soy sauce (gluten-free)
2 Tbsp maple syrup
1 1/2 Tbsp apple cider vinegar
1 1/2 tsp chipotle peppers in adobo sauce (blended together see note)*
1 1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp liquid smoke
Pinch black pepper

Mix marinade into a small container with a lid. Add the tofu slices to the container. Put lid on and shake to coat tofu slices. Marinade for an hour or more. Can keep in the marinade for days in the fridge till needed. 

In a frying pan, over medium heat; add tofu slices (don’t need to oil the frying pan). Once tofu has browned, gently flip and brown the other side. Keep the marinade you will still need it. Once cooked put on a plate, LET COOL.  Your tofu bacon slices will then change to a more firm texture. The texture will not be crispy like real bacon. Before serving dip pieces back into the reserved marinade. 

Classic BLT

1 piece of bread, lightly toasted (gluten-free)
2 leafs of head lettuce
a sliced tomato
salt and freshly ground pepper
1 Tbsp vegenaise mayo or make your own recipe below
2 layers of chipotle maple tofu bacon
1 piece of bread, lightly toasted (gluten-free)

Make sandwich in the order of the ingredients listed above. 


1/2 cup firm tofu
2 tsp lemon juice
1 1/2 tsp onion powder
1 tsp sugar (Redpath brand is vegan) 
1 tsp of apple cider vinegar
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp wet mustard
Black pepper, to taste
1/2 cup light tasting oil (any light tasting oil)

Place everything in a food processor (EXCEPT THE OIL) and blend. While it’s still running very slowly pour in the oil using a very thin stream of oil. It will thicken when kept in the fridge.

Chipotle Maple Bacon Seasoned Mayo (Soy-Free)

1 cup veganaise (soy free version)
1/4 cup maple tofu bacon marinade, or to taste (recipe above)

Add veganaise and maple tofu bacon marinade to a bowl and mix together.

Make Chipotle Cubes!

*Chipotle Chilies in Adobo Sauce

Can be found in the Mexican section of your supermarket. Read the label to make sure they are gluten-free. You can get it in a bottles (with the chilies already blended) or in cans that contains whole chilies in adobo sauce. I buy the can for 2 reasons. I bought the bottle kind once and it did not taste as good as in the can. I thought it had a slight weird taste to it. Not sure if it had to do with being kept in a plastic bottle or I bought one that had gone off for some reason. The cans are also way cheaper. I blend 2 cans in a blender or food processor. Put 1 Tbsp of sauce in each space in an ice cube tray then freezer it. Once frozen, pop the chipotle cubes out and store in a plastic container in the freezer.