Vegan Jalapeno Popper Dip

0 Preheat the oven to 375 degrees(F).
1 First make the tofu "bacon". Squeeze as much liquid out of the tofu as you can. I just squeeze it over the sink. Don't worry about crumbling it, you will be crumbling it anyway.
2 Finely crumble the tofu into a medium sized mixing bowl. Pour the soy sauce, maple syrup, liquid smoke, oil and paprika over the tofu. Toss to even coat the tofu crumbles in the seasonings. 
3 Evenly spread the tofu crumbles out on a large sheet pan. Bake for 15 minutes, toss and then bake for another 5 to 10 minutes or until the tofu is golden brown and firm.
4 While the tofu bakes, make the dip. Add the vegan cream cheese, silken tofu, paprika, garlic, salt, pickled jalapenos and 1 cup of vegan cheddar to a food processor. Pulse until the mixture is completely smooth.
5 Pour the dip into a 8x8 inch baking dish, spread out evenly.
6 Top with the remaining vegan cheddar. 
7 Bake for 25 to 30 minutes or until golden brown and bubbly.
8 Let cool for a few minutes. Top the dip with the tofu "bacon", and chopped pickled jalapenos if desired.