Combine soy sauce, liquid smoke, water, smoked paprika, garlic powder, and nutritional yeast in a bowl, then stir with a fork.

Pour 2 tbsp of the marinade into a small bowl (to marinate the tofu) and the rest onto 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 ¼ 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 ½ inches 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).

Spread 2 tbsp of oil on a cookie sheet. (or line it with parchment paper for oil-free)

Dip a strip 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.

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, then bake again for about 7 more minutes until the edges start to curl up and it gets crispy.