Vegan Pancetta Recipe (Bacon Bits)

Salty, smoky, crispy, and with a slight chew, these vegan pancetta cubes offer up a delicious, meat-free, and gluten-free alternative to regular bacon bits.

This recipe involves marinating smoked tofu – if you have time, you can enhance the flavour by preparing it in advance and keeping it in the fridge for up to a few hours before cooking. 

Vegan pancetta is perfect when added to pasta dishes, but it's also great in risottos, omelettes, on pizza, or as a garnish for soups and stews.

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What is pancetta?

Pancetta is a salty, fatty, and sometimes smoky pork product of Italian origin. Similar to bacon, it comes in either slices or cubes and adds flavour and texture to dishes.

This vegan pancetta recipe uses marinated cubes of tofu, which is an excellent source of plant-based protein. The marinade consists of tamari/soy sauce, tomato puree, smoked paprika, garlic powder, salt, and pepper to help replicate the traditional flavour and texture.

Which tofu to use for vegan bacon bits?

I've tried making this vegan pancetta with a few different types of tofu. Extra-firm smoked tofu has always worked best for me.

If you don't have extra-firm smoked tofu, no worries. You may just need to drain and press it before marinating, add a touch more smoked paprika, and possibly cook for slightly longer.

You could also drain it, store it in the freezer, and defrost when you want to use it. This is a great way to store tofu without having to worry about it going off.

For more smoked tofu recipes, check out this smoked tofu risotto and ultimate vegan fish pie.

Is vegan bacon good for you?

While this vegan pancetta does include oil, it involves fewer additives and a lot less processing than shop-bought versions. I've also found that those tend to include wheat protein, whereas this recipe is gluten-free.

Pork bacon is a product close to many an omnivore's heart (in more ways than one). My hope is that this recipe can help people to see there's a life beyond bacon that's better for themselves, the animals, and the planet.

Learn more about why people go vegan.

How to make vegan pancetta

In a large freezer bag or bowl, mix together all of the ingredients apart from the tofu. The great thing about a freezer bag is that you can use your hands to combine everything without any mess.

Note: a freezer bag is best for this, but remember to wash and reuse!

Once mixed together, add in the tofu pieces. Toss well, and don't be afraid to give them a bit of a squeeze to rub in the marinade.

If the tofu is extra-firm, it shouldn't fall apart very easily. And if it does, it just means you'll get even crispier smaller bits.

Note: if you have time, you can enhance the flavour by preparing this in advance and keeping it in the fridge for up to a few hours before cooking. 

Empty the contents of the bag onto an oven dish or baking sheet, and spread out the tofu pieces evenly.

Bake for 30 minutes, shaking the pieces around a few times during cooking. If the tofu seems to be sticking or burning, you can add a little more oil and reduce the heat slightly.

After 30 minutes, the pieces should be crispy with a slight chew and will have reduced in size. Cook for longer if necessary, but keep an eye on them as they can easily overcook.

Variations and tips for vegan pancetta

• Tofu: If you don’t have extra-firm smoked tofu, no worries. You may just need to drain and press it before marinating, add a touch more smoked paprika, and possibly cook for slightly longer.
• Enhance flavour: If you have time, you can enhance the flavour by preparing the vegan pancetta in advance and keeping it in the fridge for up to a few hours before cooking.
• Gluten-free: Tamari is a variant of soy sauce that’s usually gluten-free. If this recipe needs to be 100% gluten-free, make sure you use a GF soy sauce or tamari.
• Liquid smoke: This is an optional ingredient, but it has a seriously smoky flavour that I love. Use sparingly.

Where to use vegan pancetta

These vegan bacon bits are perfect when added to pasta dishes, but are also great in risottos, omelettes, on pizza, or as a garnish for soups and stews. Here are a few recipes to try it out with:

• Creamy Vegan Mushroom & Leek Tagliatelle
• Vegan Cheesy Pasta Sauce
• Butternut Squash Pasta Bake
• Vegan Potato Hash
• Creamy Vegan Risotto
• Easy Vegan Stovies (a delicious Scottish potato stew)
• Smoky Butter Bean Soup

You could also prepare the tofu and roast it alongside veg with a similar cooking time (roasted Jerusalem artichokes are a good example).

How to store vegan pancetta 

Refrigerate: Store the vegan pancetta pieces in the fridge for up to four days. 

Freeze: Honestly, there’s never enough of this left in my household to then freeze it. If you do want to, place the cubes in a sealed container or resealable bag and freeze for up to six months. Be aware that the tofu pieces may take on a more porous texture after having been frozen and defrosted. 

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Roasted Brussels Sprouts with Vegan Bacon Bits
• Smoky Mushroom & Red Lentil Pâté
• Grilled Teriyaki Tofu Steaks
• Crispy Roasted Peas
• Tofu Cream Cheese
• Vegan Potato Pancakes
• Crispy Tofu Stir-Fry
• Eggy Scrambled Tofu

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