### Ingredients
* 1 block extra-firm tofu (previously frozen)
* 1 tablespoon balsamic vinegar
* 1 tablespoon lemon juice
* 1 tablespoon nutritional yeast
* 2 teaspoons smoked paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* ½ teaspoon black pepper
* ¼ teaspoon ground cumin (optional)
* 2–3 tablespoons water
### Directions
1. Thaw the frozen tofu overnight in the refrigerator or in cold water until completely thawed.
2. Press the tofu for 15–20 minutes to remove as much water as possible.
3. Slice into very thin strips (about ⅛ inch thick). Thin slices become the crispiest.
4. Mix the balsamic vinegar, lemon juice, nutritional yeast, smoked paprika, garlic powder, onion powder, pepper, cumin, and water.
5. Marinate the tofu for at least 30 minutes, or overnight for a stronger flavor.
### Air Fryer (Recommended)
* Preheat to **375°F**.
* Arrange slices in a single layer.
* Cook **10–14 minutes**, flipping halfway.
* For extra crispness, cook an additional 2–4 minutes, watching carefully to prevent burning.
### Oven
* Bake at **400°F** on parchment paper.
* Bake **15 minutes**, flip, then bake another **10–15 minutes** until browned and crisp around the edges.
### Ways to Enjoy
* Crumble over baked potatoes.
* Add to salads.
* Layer on a whole-grain sandwich with lettuce and tomato.
* Sprinkle over tofu scramble.
* Chop into bean soup for a smoky flavor.
**One tip:** This won’t taste exactly like pork bacon because it doesn’t contain fat or smoke-cured meat. Think of it more as **crispy, smoky, savory strips** that capture the smoky flavor of bacon while staying much healthier. Freezing and thawing the tofu beforehand gives it a chewier texture that’s especially good for this recipe.