With just a few magic ingredients, you can create this yummy bacon alternative with no need for any crazy blending, dough preparation or messy steaming that often comes with similar recipes. This recipe gives exactly the right texture and all of the same comforting flavours as a traditional bacon butty.. just without the actual bacon!

This Recipe Serves 2-3 People | Ready in 20 Minutes + marinade time

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To make this recipe you will need:

1 280g pack of Tofoo (THIS is the only brand available in the UK supermarkets that does the job!)

Sesame Oil

For the Marinade:

1 Heaped Teaspoon Miso Paste

1 Heaped Teaspoon Smoked Paprika

1 Teaspoon Garlic Granules

1/2 Teaspoon Sea Salt Flakes

1 Tablespoon Liquid Smoke (I use this one from Amazon)

1 Teaspoon Beetroot Powder – optional, but this helps to give the pink colour (I use one from Grape Tree or this one from Amazon)

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How to do it:

Open and drain the liquid from your firm Tofoo – then using a speed peeler or a very sharp knife, create thin slithers. Don’t worry if there are very small pieces, these are often the best bits when baked!

Next, create your marinade. Add all marinade ingredients into a large Tuperware (approx 1 litre) and add about 400mls of boiling water.

Use a fork to blend the marinade liquid well (particularly the miso paste) before adding your slithers of Tofoo to the mix. Try to make sure that the Tofoo pieces are fully submerged in the marinade – You may need a splash more water to make sure that everything is coated in the flavours.

Pop a lid on and tuck into the fridge for at least 2 hours (ideally overnight.)

When your Tofoo has had a lovely flavour packed bath in the marinade.. drain and evenly lay out onto a baking tray lined with grease proof paper. Drizzle with a little sesame oil and then pop into a preheated 200℃ for 12 minutes.

After 12 minutes, you should notice that some of the pieces have started to catch and turn crisp. Use a form to shuffle the pieces around the tray and then return to the hot oven for a further 6 minutes.

When cooked, sprinkle with sea salt and serve in freshly buttered bread with a squidge of brown sauce (or ketchup.. I’m not judging) for the perfect Vacon butty!

Pop the diced onion into a pan with a splash of oil. Stir fry over a medium to high heat for about 5-10 minutes. This should allow your onion pieces to turn translucent and just start to catch a little.

Not eating all of your vacon straight away? When cooled, the vacon will keep in an airtight tub for up to 4 days. Just zap in the microwave for 30 seconds and sprinkle with salt before serving.