Extra firm tofu, whatever brand is your favorite
Peanut oil or olive oil
I've only made this once, so I hope that it wasn't just a fluke
1) Drain the tofu and press out liquid, if you have time. Otherwise, just cut strips about 1/4" wide. Draining the liquid might make it cook faster, but I didn't when I made mine.
2) Pour enough oil in the bottom a frying pan to more than coat the bottom, but not so much that it will cover the tofu. Place the strips in the oil and turn the heat on the burner up to medium low. It will take a little while, but soon the strips will start sizzling.
3) Before flipping them the first time, sprinkle enough seasoning salt on the top of the strips to cover them. Don't worry if you think it's a little too much, because a lot will come off in the oil when the strips get flipped over. After about 5 min or so, flip the strips over. If they start to fall apart, wait a few more minutes to let them firm up more. Sprinkle the now "up" side with nutritional yeast, again being pretty generous.
4) Continue flipping the strips every few minutes or so, making sure to nudge them around in between to keep them from sticking. It will take a while, but eventually the strips will shrink up and get nice and crispy and brown. Pull them out and place on a paper towel to absorb the excess oil.
These are great by themselves, because if you did it right it should be nice and crunchy on the outside and chewy on the inside, but they are also delicious on a sandwich and would be a good side for a tofu scramble or pancakes. And, I know it takes a long time to cook them, but I would not suggest turning the heat up on the stovetop because it could cause the strips to stick and burn. They are totally worth the time. :-)
Source of recipe: This was inspired by a few of the other "bacon" recipes I saw, but most of it i came up with on my own.