Tempeh Bacon Recipe

Introduction

Tempeh bacon is a delicious plant-based alternative to traditional bacon, packed with smoky, savory flavors and a satisfying crisp. Perfect for breakfast or adding to sandwiches, it’s easy to make and a great way to enjoy tempeh in a new way.

Ingredients

• 1 (8-ounce/230g) block tempeh
• 2 tablespoons olive oil or neutral-flavored oil, divided
• 3 tablespoons tamari or soy sauce
• 1 ½ tablespoons rice vinegar or apple cider vinegar
• 1 ½ tablespoons maple syrup
• 2 ½ teaspoons toasted sesame oil
• 2 ½ teaspoons liquid smoke
• ¾ teaspoon smoked paprika
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper (optional for a little heat)
• ¼ teaspoon kosher salt
• Smoked sea salt for finishing (optional)

Instructions

1. Step 1: In a medium bowl, whisk together ½ tablespoon olive oil, tamari or soy sauce, vinegar, maple syrup, toasted sesame oil, liquid smoke, smoked paprika, onion powder, cayenne pepper if using, and kosher salt.
2. Step 2: Slice the tempeh crosswise into thin strips about ⅛ inch (0.3 cm) thick.
3. Step 3: Marinate the tempeh by transferring the strips to a sandwich-sized zip-top bag. Seal and massage gently to coat, or place in a shallow bowl and toss with the marinade. Refrigerate for at least 1 hour, or up to overnight for more flavor. Occasionally shake or flip to redistribute the marinade.
4. Step 4: Heat 1 tablespoon of olive oil in a 12-inch nonstick frying pan over medium heat until shimmering. Arrange half of the tempeh slices in a single layer, leaving excess marinade behind.
5. Step 5: Cook for 2½ to 3 minutes. Brush the top side with reserved marinade, then cook for 1 more minute until the bottoms are nicely browned with some charring.
6. Step 6: Flip the tempeh and cook for 2 to 2½ minutes more. Brush the top side again with marinade in the last minute. Transfer cooked tempeh to a paper towel–lined surface to absorb excess oil. Sprinkle with smoked sea salt if desired.
7. Step 7: Wipe out the pan and repeat with the remaining tempeh slices, adding ½ to 1 tablespoon olive oil as needed. Cook times may be slightly shorter for the second batch.

Tips & Variations

• For the best flavor, marinate the tempeh overnight. The longer it marinates, the more intense and smoky the taste.
• If you prefer less heat, omit the cayenne pepper or reduce it to a pinch.
• Use a neutral oil like avocado or canola if you want a lighter flavor than olive oil.
• Try serving tempeh bacon on toasted bread with avocado for a tasty vegan BLT.
• Smoked sea salt adds an extra layer of smoky flavor but is optional.

Storage

Store any leftover tempeh bacon in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat to restore crispiness or microwave briefly. You can also freeze cooked tempeh bacon wrapped well for up to 1 month; thaw in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce works well as a substitute, but tamari is gluten-free and typically has a richer flavor.

How thin should I slice the tempeh?

Slice the tempeh about ⅛ inch (0.3 cm) thick to ensure it crisps nicely and absorbs the marinade well without breaking apart.

Tempeh Bacon Recipe

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4.5 from 148 reviews

This Tempeh Bacon recipe offers a deliciously smoky, sweet, and savory plant-based alternative to traditional bacon. Marinated in a blend of tamari, maple syrup, liquid smoke, and spices, thinly sliced tempeh is pan-fried to crispy perfection, making it perfect for breakfast, sandwiches, or salads. The recipe is quick to prepare and can be customized with optional heat or smoked sea salt for finishing.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes plus marinating time (at least 1 hour, preferably overnight)
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Vegan, Plant-based
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tempeh

• 1 (8-ounce/230g) block tempeh

Marinade

• ½ tablespoon olive oil (divided use)
• 3 tablespoons tamari or soy sauce
• 1 ½ tablespoons rice vinegar or apple cider vinegar
• 1 ½ tablespoons maple syrup
• 2 ½ teaspoons toasted sesame oil
• 2 ½ teaspoons liquid smoke
• ¾ teaspoon smoked paprika
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper (optional for heat)
• ¼ teaspoon kosher salt

For Cooking

• 1 tablespoon olive oil (for frying, plus additional ½ to 1 tablespoon as needed)
• Smoked sea salt (optional, for finishing)

Instructions

1. Prepare the marinade: In a medium bowl, whisk together ½ tablespoon olive oil, tamari or soy sauce, rice vinegar or apple cider vinegar, maple syrup, toasted sesame oil, liquid smoke, smoked paprika, onion powder, cayenne pepper (if using), and kosher salt until well combined.
2. Slice the tempeh: Cut the tempeh crosswise into very thin strips, about ⅛ inch (0.3 cm) thick, to ensure maximum marination and crispiness.
3. Marinate the tempeh: Transfer the sliced tempeh to a sandwich-sized Ziploc bag or shallow bowl. Pour the marinade over the tempeh, seal the bag, and massage gently to coat all pieces evenly. Refrigerate for at least 1 hour, or up to 8 hours or overnight for deeper flavor. Occasionally shake or flip the bag/bowl to redistribute the marinade.
4. Heat the pan: Place a 12-inch nonstick frying pan on medium heat and add 1 tablespoon olive oil. Allow the oil to heat until shimmering.
5. Fry the first batch: Arrange about half of the tempeh slices in a single layer in the pan, leaving excess marinade behind. Cook without overcrowding for 2 ½ to 3 minutes until the bottoms are browning. Generously brush the top side of the slices with some reserved marinade and cook for 1 more minute.
6. Flip and cook the other side: Turn each slice over and cook for 2 to 2 ½ minutes until the other side is seared and browned. Brush more marinade over the slices in the last minute of cooking. Transfer cooked tempeh to a paper towel-lined plate to absorb excess oil. Optionally, sprinkle with a pinch of smoked sea salt.
7. Repeat cooking with remaining tempeh: Clean the pan lightly if needed and add ½ to 1 tablespoon olive oil depending on oil residue. Cook the second batch similarly — 2 ½ to 3 minutes on the first side, 2 minutes on the second. The pan will be hotter, so cooking may be slightly faster.

Notes

• For best flavor, marinate the tempeh overnight or at least 8 hours if possible.
• Adjust cayenne pepper to your desired spice level or omit for no heat.
• Using a thin slicing technique is essential for achieving a crispy texture similar to bacon.
• Liquid smoke is key for that authentic smoky flavor; do not skip it.
• If pan space is limited, cook the tempeh in batches to ensure crispiness rather than steaming or overcrowding.
• Smoked sea salt is optional but adds an extra layer of smoky flavor when finishing.

Keywords: tempeh bacon, vegan bacon, plant-based bacon, smoky tempeh, vegan breakfast, vegetarian bacon alternative