Because either my gustatory receptors can't handle tempeh bacon, or I'm just straight up doin it wrong.
Preheat oven to 425F.
6 tbsp (light) Kikkoman soy sauce
2 tbsp brown sugar, loosely packed
3 heaping tbsp pure maple syrup
1 1/2 tbsp nutritional yeast flakes
1 tsp sesame oil
1/2 tsp liquid smoke ("hickory" flavour)
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp pepper
Extra firm or pressed tofu - sliced into 1/4" thick pieces
1 tbsp coconut oil, melted (alternatively, canola oil or cooking spray)
Create your marinade. Allow tofu to soak up the flavour in a zip bag. I let mine marinade for ~1hr while I was out and about. Reserve the marinade!
Oil up your 9 x 12 baking pan. Or, use parchment paper.
Bake for a total of 25-28 minutes. Each 10 minute interval, flip your tofu, and spoon a bit of marinade on top.
Transfer to a cooling rack with parchment paper on top.
I downed mine on an open face sandwich ft. buttered, toasted Canadian rye bread and coleslaw.
For the coleslaw
1/2 cup shredded cabbage
1 heaping tbsp vegan mayo
1 tsp dijon mustard
1/4 tsp celery salt
Pinch of: garlic powder, onion powder, pepper