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Vegan Air-Fried Tofu Lardons

Name: Vegan Air-Fried Tofu Lardons
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6
Cuisine: Worldwide
Ingredients: Marinade; 1 tsp Liquid smoke - optional; 1 tablespoon maple syrup or agave; 1 tsp coconut aminos; 2 tbsp low-salt tamari sauce; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Lardons; 1/4 teaspoon black pepper; 2 tbsp almond flour (Option 1); 9 oz (250 g) tofu cubes small (Option 2)

Missing that smoky, savoury bite in your plant-based diet? These air-fried tofu lardons are here to save the day! Crispy, flavourful, and packed with protein, they’re perfect for upgrading your salads, pastas, soups, or even as a snack on their own. Ready in minutes, these vegan lardons bring the taste and texture you’ve been craving—minus the guilt. 🍴✨

Prep Time: 10 Mins | Cook Time: 12 Mins

Total Time: 22 Mins | Servings: Adjustable

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Vegan or vegetarian, I’m sure we all miss that fulfilling chewy bite sometimes. So I’ve found a solution: whole food plant-based lardons from tofu. The texture might be a bit different, but the taste is as delicious as any original or alternative version. And the nutrition? I’d say it’s much better, especially if you’re on a weight loss journey.

Let’s not waste another minute, and quickly get to the details.

Why This Recipe Works

That Missing Piece of the Puzzle

As a vegan, I’ve been enjoying everything my non-vegan friends do, just in a different way. But when it comes to meat… there are not many whole food options, I feel. That’s when I realised I needed to fill this missing piece of the puzzle. And then came tofu lardons. So nutritious, so easy to make. Enjoy them on their own, or pair them with recipes that call for a meaty bite (I love to add them to Brussels sprouts).

Super Quick

Not even traditional lardons are prepared as quickly as this plant-based version. And the recipe is so simple. Some basic pantry ingredients, 22 minutes in the kitchen, and you’re good to go.

Nutritious & Delicious

We’re replacing high-fat meat with a low-fat, protein-rich plant-based alternative, so it needs to be super nutritious. Tofu, particularly, is packed with…

Protein (15.7 g)
Healthy fats (8.7 g)
Vitamin B1 (7% Daily Value)
Calcium (27% daily value)

I’d call this dish a superfood creation. When combined with the rest of the ingredients, it makes for a recipe that is…

Satisfying
Fulfilling
Oil-free
Low-calorie
Zero cholesterol
Protein + fibre rich

Recipe Ingredient Notes

Marinade Ingredients

Coconut aminos. To add depth while keeping the recipe gluten-free. I always choose organic or sustainably sourced coconut aminos. It’s so much better in quality (and flavour).

Liquid smoke. Though an optional ingredient, I’d recommend going the extra mile to give your lardons that delicious BBQ taste. It really helps replicate the authentic flavour of traditional lardons.

Maple or agave syrup. It’s there for subtle sweetness that cuts through the overall savoury profile. But it’s also important for caramelising the tofu. Maple vs. agave depends on your personal preference; maple works for a richer profile, and agave for more subtle sweetness.

Low-salt tamari sauce. You can use soya sauce, if gluten-free isn’t a requirement. The purpose is just to add a subtle layer of saltiness; one that doesn’t overpower the dish but makes the flavours pop.

Smoked paprika. Similar to liquid smoke, I add this ingredient for a smoky, spicy element. See Tip 3👇🏼

Garlic and onion powder. My number 1 combo for all savoury recipes. It takes the flavours to the next level, really. See Tip 3👇🏼

Lardon Ingredients

Tofu. Firm or extra-firm tofu is best. They hold their shape well during cooking—and crisp up beautifully on the outside to replicate the authentic lardon texture. I wouldn’t recommend silken tofu; it will be too hard to handle (because it crumbled easily). See Tips 1 and 2👇🏼

Almond flour. It makes the tofu SO crispy. I used almond flour for its amazing nutritional content. You can use whatever flour is available.

Black pepper. To round up the flavours.

Helpful Equipment

Sharp Knife
Mixing Bowl
Air Fryer

How to Make Plant-Based Lardons from Tofu

Prepare the marinade. You just need to mix all the spices and sauces in a bowl.

Slice the tofu into tiny cubes, in a way that resembles the look of traditional lardons. You will then coat the cubes in the marinade. Toss them thoroughly, so every inch is covered in the sauce; then leave it to marinate overnight (or at least 30 minutes, if short on time).

Remove the tofu, keeping any marinade. Then it’s time to give the marinated tofu a crispy outer layer. I like to toss it in a container with almond flour and pepper (you can adjust the seasonings according to however you like).

Prep the air fryer. Place an oven sheet (or foil) on the base (See Tip 4👇🏼). Add the tofu, and air-fry at 390°F (200°C) for 5 minutes, then shake and fry for another 5 minutes. You can also choose to use the leftover marinade at this point (but make sure to air-fry for an extra 1-2 minutes).

Serve & enjoy. And if you haven’t used the leftover marinade, serve as a side condiment 😋

Variations, Ideas & Notes

Substitutions

More tamari instead of coconut aminos.
Smoked paprika or chipotle powder instead of liquid smoke.
Miso paste + water instead of tamari sauce.
Freshly grated onion and garlic instead of powder.
Cornstarch instead of almond flour (for a lighter option).
Carrots instead of tofu (the nutritional content will be different, though)

Optional Add-ons

Nutritional yeast
Apple cider vinegar
Cayenne pepper
Dried thyme
Fresh basil
Panko breadcrumbs
Toasted sesame seeds

Pro Tips For This Recipe

Press the tofu for a good 20-25 minutes. And please don’t skip this; otherwise, the tofu won’t even be half as crispy. It will be watery + soggy!
If you prefer a chewier texture, I would recommend freezing your tofu overnight. It makes the tofu much more dense.
The spices need to be as fresh as possible, or the dish will turn out bland.
Your tofu might stick to the pan, so I’d suggest adding a perforated air fryer liner (perfect because it doesn’t block the airflow). It also makes cleaning so much easier.

Frequently Asked Questions

How to serve plant-based tofu lardons?

While tofu lardons make for a great bite-sized snack on their own, I love to use the recipe as a holiday special idea. Brussels sprouts + tofu lardons are a classic combo. They also taste wonderful in recipes like…

How to store vegan lardons from tofu?

If you’ve got leftovers, they will stay fresh in an airtight jar in the fridge for 5 to 7 days. I like to add a paper towel at the base of the container, so it absorbs all the extra moisture. You can also freeze your lardons for up to 2 months.

Can I bake these instead of air-frying?

Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway for even crispiness.

Do I have to marinate the tofu overnight?

No, but marinating for at least 30 minutes enhances the flavor.

What can I use instead of almond flour?

Cornstarch or chickpea flour work well for a crispy coating.

Did You Love the Recipe as Much as I Do?

Leave a ⭐⭐⭐⭐⭐ rating on the recipe card—and don’t forget to tag me @vegan.susy on Instagram to show me your 👩🏻‍🍳MasterChef creation 🤗

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