1blockextra firm tofupressed and cut into 1" cubes (I ended up with 32 cubes.)
16slicesvegan baconsee note
Instructions
Whisk the marinade ingredients together.
Arrange the tofu in an 8×8" glass baking pan, and pour the marinade over it. Gently toss to coat all sides. Marinate for at least an hour, up to overnight.
Preheat the oven to 400° F, and pull the pan out of the refrigerator (if you marinated overnight). Make sure the pan is room temperature before you pop it into the oven in the next step. No exploding pans, please!
Stir the tofu one more time, then stick the pan in the oven and bake for 30 minutes.
Reduce the oven temperature to 350° F.
Set the tofu aside to cool, and slice your pieces of bacon in half, lengthwise, so each piece of bacon turns into two skinnier pieces of bacon.
When the tofu is cool enough to handle, wrap each cube in one of those half slices of vegan bacon and secure each one with a wooden (not plastic!) toothpick. Brush the bacon and any exposed tofu with the leftover marinade from the baking pan.
Arrange your bacon-wrapped tofu on a cookie sheet lined with parchment paper. Bake for 20 minutes, then arrange on a tray to serve.
Video
Notes
Tempeh bacon will NOT work – you need something flexible, like seitan bacon.It's very important that you use wooden -- not plastic! -- toothpicks in this recipe. Plastic will melt in the oven, and that would ruin your whole tray of tofu!