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!
