Tofu Bacon

1/2 pound firm tofu, rinsed and patted dry
3 Tbsp soy sauce
1 Tbsp pure maple syrup
1 Tbsp nutritional yeast flakes
1 tsp canola oil
1/4 to 1/2 tsp liquid hickory smoke

1. Slice the tofu into 24 to 28 1/8 inch-thick strips, approximately
1-inch wide x 3 1/2-inches long. Arrange the tofu strips in a single layer and set aside.
2. Place the remaining ingredients in a measuring cup, and whisk them together until they are well combined. Spoon this marinade equally over the tofu strips on each plate. Turn the strips carefully, dipping each one into the marinade that remains on the plate so that all the pieces are coated well on both sides. Cover the plates tightly with plastic wrap and let the tofu marinate in the refrigerator for at least 1 hour or up to 24 hours.
3. The marinated tofu can either be skillet browned or oven browned.
For skillet browned: Place a thin layer of canola oil in a large skillet and heat it over medium-high. Cook strips until they are deep golden brown on both sides, turning them several times with a
spatula. Transfer cooked strips to double thickness layer of paper towels to blot off excess oil and keep the strips crisp.
For oven browned: Preheat the oven to 400° F. Mist a baking sheet with nonstick cooking spray and place the tofu on the sheet in a single layer. Bake for 20 to 22 minutes, turning the strips over
midway in the cooking cycle. The tofu will crisp further as it cools.