1 package (about 1lb.) extra-firm silken tofu
2 tablespoons soy sauce (or slightly less with a little water to make 2 tablespoons)
1 teaspoon liquid smoke
2 tablespoons nutritional yeast
1 tablespoon oil for cooking
The cooking times seem really important for this bacon to turn out--if the tofu isn't cooked enough it isn't chewy/crispy.
Slice the tofu into strips just under 1/4 inch thick. Place the oil in a frying pan, and lay the tofu strips in the pan. Cook the tofu for 10 minutes on one side over low-medium heat before you try to flip the strips--this way, they won't break apart. Then flip them, and cook for another 10 minutes.
Mix the soy sauce and liquid smoke in a separate dish. Remove the tofu pan from the heat (after the total of 20 minutes it just cooked) and pour the soy sauce mixture over it. Shake the pan around to make sure the tofu is thoroughly coated on both sides; put pan back on burner. Immediately sprinkle the tofu with the nutritional yeast (I only coat one side of the strips, and that seems to be plenty). Let it cook a minute or so until almost all the sauce cooks off; flip the strips and give it another minute.
Eat & enjoy! I never plain far enough ahead to marinate tofu or tempeh, and this works really well. It's slightly on the salty side, but the chewiness, texture, and taste is just right.