Crispy umami blast you can use anywhere you would use bacon
Prep Time25 minutesmins
Cook Time20 minutesmins
Marinating Time30 minutesmins
Total Time1 hourhr15 minutesmins
Course: Ingredient, Side Dish
Cuisine: Vegan, Vegetarian
Keyword: Vegetarian Replacement
Servings: 8servings
Calories: 102kcal
Ingredients
5ozyuba(aka tofu skins)
¼cupsoy sauce or tamarilow-sodium
2tbspvegetable oil
1tbspnutritional yeast
½tbspvegan Worcestershire sauce
1tspsmoked paprika
1tspgarlic powder
½tspblack pepper
¼tsponion powder
1tspbalsamic vinegaroptional
1tsptomato pasteoptional
Instructions
In a large, sealable container (preferably fairly broad), mix together the ingredients (besides the yuba). Mix well so everything dissolves, if possible.
¼ cup soy sauce or tamari, 2 tbsp vegetable oil, 1 tbsp nutritional yeast, ½ tbsp vegan Worcestershire sauce, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp black pepper, ¼ tsp onion powder, 1 tsp balsamic vinegar, 1 tsp tomato paste
Remove yuba from the package and gently try to separate the layers. Some may come apart well and others may stick together like thicker slices. Slice into bacon-like strips about 1.5-2” across and 6-9” long, whatever makes sense based on the folds. Place into the marinating container and mix gently but well. Place in the fridge for a while – at least 10 minutes, up to 1 hour.
5 oz yuba
Preheat the oven to 375ºF. Line 2 baking sheets with parchment paper. Lay out the strips on the parchment paper so they do not touch.
Bake for about 15 minutes. Smaller pieces may need to be removed towards the end and larger pieces may need 20 minutes or so. You want them to just hit the darkening stage but not to get too dark.
Remove from the oven and transfer to a container quickly, so they can continue to dry and cool. They will get crisper as they cool.