To make the veggie bacon bits: combine all ingredients but tofu in a glass container. Drop cubed tofu into container and stir to coat. Cover and allow to marinate in the fridge overnight or at least 4 hours before. The next day: Preheat oven to 375F. Place marinated tofu on a parchment paper lined cookie sheet and bake for 30-40 minutes, or until tofu is very crunchy. Remove from heat and cut into small pieces, or pulse in food processor. The smaller the bacon, the better they’ll stick to the chips.
To make the kale chips: blend all ingredients, except the kale and bacon, in a food processor or high-speed blender until smooth and creamy.
Wash and dry the kale leaves and strip leaves from the stems. Tear into bite-size pieces and place in a bowl. Add the mixture from the food processor or blender and pour over the kale leaves. Add the bacon and massage the kale with your hands, ensuring you cover all the leaves well into all the crevices.
Dehydrator version: Prepare your dehydrator trays (6-8) with parchment paper, and place the coated kale leaves down on the tray with the leaves touching, but not overlapping. Dehydrate for 12 hours at 105F. Cool and store in an air-tight container.
Oven version: Preheat oven to 350F and line a cookie sheet with parchment paper. Place coated kale bits on cookie sheet and bake for 25-30 minutes, rotating once. Be sure to check often as they can burn quite easily. Eat immediately.
Notes
The dehydrated version was good, but the oven version had more flavor.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/06/vegan-sour-cream-chive-bacon-kale-chips/