Thinly slice <quantity>300<unit>g</unit></quantity> of smoked tofu

Add <quantity>2<unit>tsp</unit></quantity> of sweet paprika and <quantity>1<unit>tsp</unit></quantity> of garlic powder to a bowl

Add <quantity>2<unit>tsp</unit></quantity> of brown sugar and <quantity>1<unit>tsp</unit></quantity> of miso

Add <quantity>2<unit>tsp</unit></quantity> of water and mix to form a paste

Add <quantity>2<unit>tsp</unit></quantity> of soy sauce

Add more water if necessary, and mix until it reaches a ketchup-like texture

Preheate the oven to <temperature>180<unit>°C</unit></temperature>

Heat <quantity>2<unit>tbsp</unit></quantity> of olive oil in a pan over medium-high heat

Add the tofu slices in batches, making sure not to overlap them. Fry on both sides until golden

Repeat the frying process with the remaining slices until all are nicely golden. Return the other slices to the pan

Add the sauce and toss to coat all the tofu slices evenly. Sauté until slightly caramelized. The vegan bacon is ready

Cut <quantity>2</quantity> soft breads in half and place them in the oven for 5m, until slightly crispy on the outside but still soft on the inside

Spread <quantity>4<unit>tsp</unit></quantity> of vegan mayonnaise, one on each cut side of the breads

Fill each bread with half of the Vegan Bacon. The vegan bacon roll is ready

Enjoy your authentic British breakfast!