Crispy Rice Paper Bacon
If you’ve ever wished your vegan bacon could hit that perfect balance of shatteringly crispy and just a little chewy, welcome to your new obsession. This Crispy Rice Paper Bacon is smoky, salty, slightly sweet, and wildly satisfying—no fancy ingredients, no weird textures, just pure plant-based magic. Gluten-free option, to boot!
Watch how to make Crispy Rice Paper Bacon over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉
Ingredients & Inspiration
I’ve made a lot of vegan bacon in my day (hello, this old YouTube video from back in 2024); tofu bacon, bacon crumbles, soy curl bacon, and yes, rice paper bacon. It’s been a long time since I dedicated myself to further perfecting my bacon recipes, and so I wanted to combine two of my favourite varieties, tofu and rice paper, and smash them into one beautiful bacon. Or fakon, as some vegans say.
This recipe is inspired by the viral rice paper bacon trend—but we’re leveling it up with a layered situation (hello, tofu middle) for extra chew, protein, and that satisfying bite.
‘bacon’ strips
- 10 to 12 rice paper sheets
- ½ block extra firm tofu, crumbled
- 1 tbsp nutritional yeast
- 1 tbsp soy sauce
- Neutral oil, for pan frying
‘bacon’ sauce
- 3 tbsp soy sauce (tamari if gluten-free)
- 3 tbsp tomato paste
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 2 tsp smoked paprika (sub 1 tsp liquid smoke)
- 1 tsp garlic powder
- 1 tsp onion powder
The combo of tomato paste + maple + smoky spice is what gives you that deep, bacon-y vibe without trying too hard. It’s sweet, savoury, and just the right amount of “wait… this is vegan??”
Why You Should Make Crispy Rice PAper Bacon
Let’s be honest—vegan bacon can be hit or miss. Sometimes it’s floppy. Sometimes it tastes like sadness. This? This is giving main character energy.
- Texture heaven: Crispy edges, chewy center, actual bite thanks to the tofu layer
- Gluten-free friendly: Just swap in tamari and you’re golden
- Budget-friendly: Rice paper + tofu = cheap queen energy
- Customizable: Go smoky, spicy, sweet—just live your life
- Meal prep MVP: Make a batch and throw it on EVERYTHING
BLTs, breakfast plates, salads, wraps… or straight from the pan while standing in your kitchen. That’s usually how it ends up for me, much to my husbands chagrin when he discovers there’s no bacon left for him.
Optional (but Highly Recommended) Add-Ins
Okay, purists might clutch their pearls here—but I’m here for flavour chaos in the best way, promise! (You guys know I’d never steer you wrong.)
- Chopped green onions (my FAVE — yes, in bacon, and yes it slaps)
- Corn (adds little juicy pops of sweetness)
- My tofu scramble (layer it in or serve alongside = elite breakfast energy)
- TVP sausage crumbles (for a smoky-meaty remix moment)
- Vegan cheese shreds (melty, salty, slightly unhinged—in a good way)
Some might call this blasphemous… I call it innovation. Don’t knock it ‘til you try it!
How to Make Crispy Rice Paper Bacon
Prepare the tofu:
In a bowl, crumble the extra firm tofu into small pieces. Stir in the soy sauce and nutritional yeast. Mix well and set aside.
Make the ‘bacon’ sauce:
In another bowl, whisk together all the sauce ingredients until a thick, glossy mixture forms. Set up your station:
Fill a large shallow plate with warm water. Lightly dampen a wooden cutting board (this prevents sticking—trust me).
Heat your pan:
Add about 2 tbsp neutral oil to a large skillet over medium heat. Assemble your first strip:
- Dip one rice paper sheet into the water until fully submerged.
- Shake off excess water and place it on the damp board.
- Brush sauce over one side.
- Flip it quickly (while it still has a bit of structure).
Layer it up:
- Add a few tablespoons of tofu crumbles evenly across the rice paper.
- Place a second damp rice paper sheet on top.
- Brush more sauce on the top layer.
- Let it soften fully (about 1 minute).
Cut and fry:
- Slice into 5 strips using a pizza cutter.
- Carefully transfer each piece into the hot skillet.
- Fry for 4–5 minutes per side until crispy and browned to your liking.
Cool (important!):
Transfer to a cooling rack. They crisp up even more as they cool—this is where the magic really happens.
Devour accordingly:
Sandwiches, breakfast plates, salads… or directly into your mouth at alarming speed.
This Bacon Might be Fakin’, but No animal lives were taken
This Crispy Rice Paper Bacon is proof that plants can absolutely bring it home. It’s crispy, chewy, smoky, a little sweet, and dangerously snackable. Honestly, if you’re not hovering over the pan eating these like a gremlin, did you even make them?
Go forth and bacon responsibly. Or irresponsibly. I’m not your mom.
Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!
Crispy Rice Paper Bacon
Ingredients
Method
- Prepare the tofu: In a bowl, crumble the extra firm tofu into small pieces. Stir in the soy sauce and nutritional yeast and combine well. Set aside.
- Make the ‘bacon’ sauce: In another bowl whisk together all the sauce ingredients until a thick sauce forms.
- Prepare your bacon makin’ station: Fill a large shallow plate with warm water and dampen a wooden cutting board with water; this helps prevent the rice paper from sticking.
- Get a large skillet heating with 2 tbsp oil over medium heat.
- Meanwhile prepare your first batch of rice paper bacon: Take 1 rice paper sheet and dip it in the water until all sides have been submerged. Gently shake off excess water and place on the wooden cutting board. Using a pastry brush, gently brush the sauce over one side of the rice paper, then quickly flip it over while the rice paper still has some stiffness (it will begin softening very quickly).
- Take a few tbsp of the tofu crumbles and spread them over the rice paper, then take another piece of dampened rice paper and place it directly on top. Brush some sauce on the top piece of rice paper and then allow it to completely soften, about 1 minute.
- Once soft and pliable, cut into 5 pieces using a pizza cutter (or a sharp knife, but pizza cutter is easier). Lifting up by the top and bottom edges, carefully place each piece of rice paper bacon in the hot skillet and fry for 4 to 5 minutes on each side until visibly crispy and browned to your liking.
- Remove from the pan and transfer to a cooling rack; they will crisp up even more as they cool. Enjoy in sandwiches, with tofu scramble, in a salad or however you want!
