Combine soy sauce, liquid smoke, water, smoked paprika, garlic powder, and nutritional yeast in a bowl, then stir with a fork.
Prepare the ingredients
Pour 2 tbsp of the marinade into a small bowl (to marinate the tofu) and the rest on to a large plate. (This will be used to dip your strips of rice paper.)
Drain and press the excess liquid out of a block of firm tofu, then crumble 1/4 of the block of firm tofu into the bowl with 2 tbsp of the marinade and let it soak while you prepare the rice paper.
Cut the rice paper into long strips about 1 1/2 inch wide with kitchen scissors. (a little wider than you want the final strip of bacon to be since it will shrink a little when it cooks.) You can layer up to 4 sheets on top of each other when you cut them to save time.
Preheat your oven to 400°F(204°C).
Assemble the bacon
Spread 2 tbsp of oil on a cookie sheet. (or line it with parchment paper for oil-free)
Dip a stip of rice paper in the marinate quickly. Don't let it soak and get soft, just get it coated with the mixture.
Lay the strip on the oiled cookie sheet and sprinkle with about 1-2 tsp of crumbled marinated tofu.
Dip another rice paper strip in the marinade and lay it flat on top of the first. (It will not stick to the bottom layer at first. Don't worry, they will fuse together and seal the tofu inside once it cooks.)
Repeat this process until your sheet of full of bacon strips, but they are not touching each other.
Cook the bacon
Place the cookie sheet in the oven and bake at 400 degrees F for 7 minutes.
Take out of the oven and flip each piece and then bake again for about 7 more minutes until the edges start to curl up and it gets crispy.
Video
Notes
Don't let the rice paper soak up too much marinade. You just want to get some flavor on it. If it gets too wet, it will take longer to cook and won't be as crispy.
Make sure to use an oil with a high smoke point to avoid any burnt flavor in your bacon.
Flip the bacon carefully, rice paper tends to stick to itself and it will stick to other slices as well.