Tempeh Bacon
Ingredients:
- 225 g (8 oz) tempeh
- 45 ml (3 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) maple syrup
- 15 ml (1 tbsp) apple cider vinegar
- 2.3 g (1 tsp) smoked paprika
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 0.5 g (¼ tsp) black pepper
- 15 ml (1 tbsp) olive oil or neutral oil
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Slice the tempeh as thin and even as you can — thinner strips crisp up beautifully, while uneven thickness means some pieces burn before others cook through.
Instructions:
- Slice the tempeh: Cut the tempeh block into thin strips, about 3–4 mm thick. Thinner slices will be crispier; thicker ones will be chewier. Aim for even thickness so they cook uniformly.
- Make the marinade: In a shallow bowl or dish, whisk together the soy sauce, maple syrup, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper.
- Marinate: Add the tempeh strips to the marinade and toss to coat. Let them soak for at least 5 minutes — or up to 30 minutes for deeper flavor. Turn the strips once halfway through.
- Cook: Heat the oil in a large skillet over medium heat. Add the tempeh strips in a single layer, working in batches if needed. Cook for 3–4 minutes per side, until deeply golden and caramelized. Pour any remaining marinade over the strips in the last minute of cooking and let it reduce and glaze.
- Drain and serve: Transfer to a paper towel-lined plate briefly, then serve immediately. Tempeh bacon is best fresh and crispy straight from the pan.
Notes: Smoked paprika is the key to bacon-like flavor — don't skip it. For extra smokiness, add a drop of liquid smoke to the marinade. Slicing the tempeh thinly is the secret to crispy edges; anything over 5 mm stays soft.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a dry skillet over medium heat for 1-2 minutes per side to re-crisp. Avoid the microwave — it makes the strips soft.
Variations: After pan-frying, lay the strips on a baking sheet and bake at 200°C (400°F) for 5 minutes to finish crisping for extra crispy strips. Use tamari instead of soy sauce for a gluten-free version. Add ¼ tsp cayenne or a dash of hot sauce to the marinade for a spicy version. Double the maple syrup and add 1 tsp of liquid smoke for a sweet and smoky version.
How To Serve: Tempeh bacon is perfect in BLTs, breakfast sandwiches, grain bowls, wraps, and salads, or alongside scrambled tofu and toast for a full vegan breakfast.
Every ingredient here earns its place, but a few really shape the dish. The tempeh adds a hearty, nutty protein base with a firm bite. The soy sauce or tamari adds savory, umami depth. The maple syrup brings natural sweetness with a hint of caramel depth. The apple cider vinegar adds tang that cuts through richness and balances the flavors.
Tempeh Bacon
Ingredients:
- 225 g (8 oz) tempeh
- 45 ml (3 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) maple syrup
- 15 ml (1 tbsp) apple cider vinegar
- 2.3 g (1 tsp) smoked paprika
- 1.5 g (½ tsp) garlic powder
- 1.2 g (½ tsp) onion powder
- 0.5 g (¼ tsp) black pepper
- 15 ml (1 tbsp) olive oil or neutral oil
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The tempeh adds a hearty, nutty protein base with a firm bite. The soy sauce or tamari adds savory, umami depth. The maple syrup brings natural sweetness with a hint of caramel depth. The apple cider vinegar adds tang that cuts through richness and balances the flavors.
Prep:
Slice the tempeh as thin and even as you can — thinner strips crisp up beautifully, while uneven thickness means some pieces burn before others cook through.
Instructions:
- Slice the tempeh: Cut the tempeh block into thin strips, about 3–4 mm thick. Thinner slices will be crispier; thicker ones will be chewier. Aim for even thickness so they cook uniformly.
- Make the marinade: In a shallow bowl or dish, whisk together the soy sauce, maple syrup, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper.
- Marinate: Add the tempeh strips to the marinade and toss to coat. Let them soak for at least 5 minutes — or up to 30 minutes for deeper flavor. Turn the strips once halfway through.
- Cook: Heat the oil in a large skillet over medium heat. Add the tempeh strips in a single layer, working in batches if needed. Cook for 3–4 minutes per side, until deeply golden and caramelized. Pour any remaining marinade over the strips in the last minute of cooking and let it reduce and glaze.
- Drain and serve: Transfer to a paper towel-lined plate briefly, then serve immediately. Tempeh bacon is best fresh and crispy straight from the pan.
