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yuba bacon

the texture of yuba is perfect for making a crispy and chewy bacony bacon!

Course Breakfast, Lunch, Snacks
Cuisine American, Asian
Keyword bacon, fakin' bacon, sandwiches, soy, vegan bacon
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 to 6
Author Lauren Toyota


  • 1 pkg (5oz / 142g) yuba skins
  • 2 tbsp low-sodium soy sauce or tamari
  • 1 tbsp avocado oil (or neutral vegetable oil)
  • 1 tbsp maple syrup
  • 1/2 tbsp liquid smoke
  • 1/2 tbsp nutritional yeast
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder


  1. Preheat oven to 375°F. Line 2 large baking sheets with silicone mats or parchment paper.

  2. In a shallow dish whisk together soy sauce or tamari, oil, maple syrup, liquid smoke, nutritional yeast, smoked paprika, and garlic powder until well combined.

  3. Remove the yuba from the package and unfold and separate the sheets. They should be thin. It's ok if two layer stick together in some cases. Tear the yuba skins into strips or pieces relatively similar in size. Place them in the marinade.

  4. Use your hands to coat all the yuba in the marinade. You can let it sit for 10 minutes or so. All the marinade will be absorbed.

  5. Arrange the pieces slightly spaced apart between the 2 baking sheets. Bake for about 15 minutes, checking half way through and flipping the pieces. If any smaller pieces are starting to look darker in color or are getting to crispy you can remove those pieces earlier.

  6. Remove the pieces from the baking sheets immediately onto a tray or into a container for storage. You don't want to bake the bacon until it's super crispy. You'll notice it's darker in color and has slightly crisp edges. It will dry a little more as it cools in some spots.