Make your own tempeh bacon in just 20 minutes! It has a crispy texture and savory flavor, perfect for sandwiches, salads, or as a tasty snack.
It's a flavorful addition to any dish, providing a real kick to your cooking. Plus, its versatility makes it a go-to ingredient for busy weeknight dinners or leisurely weekend breakfasts.
Seriously, making this plant-based bacon is a game-changer. It's so easy, just mix, cook, and enjoy. Once you've tried it, you'll want to put it on everything. Trust me, it's a winner!
Looking for more breakfast ideas? Try my tofu scramble, vegan bacon, vegan breakfast sausage, vegan French toast, and vegan oatmeal recipes. They're just what you need to kickstart your day with flavor and energy!
Ingredients for tempeh bacon
- Oil: Any oil works fine. I used extra virgin olive oil for its rich flavor, but you can also use vegetable oil, avocado oil, or coconut oil.
- Tempeh: Whether homemade or store-bought, both options work perfectly. Homemade tempeh allows for full customization of flavor and texture, while store-bought tempeh offers convenience and consistency. Whichever you choose, make sure it's fresh and firm for the best results in your bacon.
- Soy sauce: Use tamari for a gluten-free version.
- Maple syrup: Agave nectar or date syrup are great alternatives for a similar sweetness.
- Smoked paprika: Sweet paprika can be used if smoked is unavailable.
- Liquid smoke: If you don’t have liquid smoke, try powdered smoke or extra smoked paprika, or simply omit it.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan tempeh bacon
Step 1: In a shallow dish, mix 1 tablespoon of oil, soy sauce, maple syrup, paprika, liquid smoke, and cumin. Set aside.
Step 2: Slice the tempeh into ¼-inch (0.6 cm) strips, making sure they don't fall apart.
Step 3: Coat the tempeh in the marinade and let it sit for 15-20 minutes for the best flavor.
Step 4: Heat 1 tablespoon of oil in a pan over high heat. Cook the tempeh for 3-4 minutes per side, until crispy and golden. Season with salt and pepper to taste.
Frequently asked questions
It can last in the fridge for 4-5 days when stored in an airtight container or sealed plastic bag. Let it cool completely before refrigerating to maintain freshness.
Yes, you can freeze it for 2-3 months. Let it cool completely, then store it in an airtight container or freezer-safe bag, removing as much air as possible. Thaw it overnight in the refrigerator before reheating in a skillet over medium heat. Freezing may slightly affect the texture, but it will still be safe to eat.
Skillet: Heat a skillet over medium heat and cook the tempeh bacon for 2-3 minutes on each side until warmed through and crispy.
Oven: Preheat the oven to 350°F (180°C) and bake the tempeh bacon on a baking sheet for 5-10 minutes until heated and crispy.
Microwave: Place it on a microwave-safe plate and heat in 30-second intervals until warm. Note that this method may not keep it crispy.
Yes, you can make it soy-free! Use coconut aminos as a soy sauce alternative. For the tempeh, choose varieties made from ingredients like chickpeas, which are soy-free.
You can use tempeh bacon in many ways! It’s perfect as a topping for salads, sandwiches, burgers, or wraps. Crumble it over vegan pizza, pasta, or baked potatoes for extra flavor and texture. You can also serve it alongside breakfast favorites like tofu scramble or vegan pancakes, or use it as a filling for breakfast burritos or vegan quesadillas.
More alternatives to meat
Tempeh Bacon
Ingredients
- 2 tablespoons oil, divided, I used extra virgin olive oil
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 2 teaspoons liquid smoke
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 8-ounce package store-bought or homemade tempeh
- Salt and ground black pepper, to taste
Instructions
- Combine 1 tablespoon of oil, soy sauce, maple syrup, paprika, liquid smoke, and cumin in a shallow dish, mixing well. Set aside.
- Slice the tempeh into thin strips, about ¼ inch (0.6 cm) thick, ensuring they stay together and don't fall apart.
- Add the tempeh to the mixture and gently toss until each strip is evenly coated. For the best flavor, marinate for at least 15-20 minutes.
- Heat 1 tablespoon of oil in a large pan over high heat. Add the marinated tempeh strips and cook for 3-4 minutes on each side until golden brown and crispy. Season with salt and pepper to taste.
Video
Notes
- It can be stored in the fridge for 4-5 days in an airtight container or sealed plastic bag.
- For longer storage, you can freeze it for up to 2-3 months in a freezer-safe bag or container.
- To reheat, cook in a skillet over medium heat for 2-3 minutes on each side, warm in the oven at 350°F (180°C) for 5-10 minutes, or heat in the microwave in 30-second intervals until heated through.
- Nutritional info has been calculated using ¹/₈ teaspoon of salt and ¹/₈ teaspoon of ground black pepper.
Sarah says
I thought this was very tasty! I doubled the sauce recipe and spooned it over the tempeh as it cooked. Yum! Thanks for the great recipe!
Iosune says
Hi Sarah! Thanks a lot for your kind words 🙂 Have a nice day!
Rebecca says
Just one note about oil--extra virgin olive oil and coconut oil are both refined oils and are not considered healthy in the whole food plant based diet environment. Both of these add a lot of calories to a recipe while adding no nutrients whatsoever. Coconut oil is also very high in saturated fat and increases cholesterol (you can check this out on nutritionfacts.org). If a recipe seems to need some kind of fat I look to nut butters and nut creams that are homemade. With regard to agave (or maple syrup), a healthy sub is date syrup.
Iosune says
Hi Rebecca! Thanks a lot for your comment 🙂 We're following a low-fat, high-carb, vegan diet at the moment, so we avoid oil most of the time. Have a nice day!
Lauren says
Props to you for taking all of the criticism so constructively. I thought the recipe was delicious. I just made it for myself and for my two year old, but sautéed it in some Kerry gold butter. Personally, I feel that in this day and age, we can pick apart every ingredient until we are blue in the face. I think recipe modification tips are fine...but I wish people were a little less judgmental about it when suggesting them. Anywho, it was delicious. Thanks again!
Iosune says
Hi Lauren! Thanks a lot for your kind words 🙂 So glad you liked the bacon!
Sarah says
No kidding! I hate when haters troll recipes they have no intention of making. GO AWAY! 🙂
Iosune says
Hi Sarah! Hahaha me too 😛 Thanks for your comment and have a beautiful day!
Brad Cutter says
You keep mentioning "healthy" with the ingredients but one of your ingredients is agave syrup. Agave syrup is so bad for you and children it is amazing! It is more highly refine with chemicals than table sugar, which would be a far healthier choice than Agave syrup! Refined from the starch of the agave root with multiple chemicals it ends up being 99% fructose, high fructose corn sugar is 55% fructose. Please do your readers a favor and educate yourself to the facts. All you have to do is Google the stuff.
Iosune says
Hi Brad! I use non-refined agave syryp, but feel free to use any other sweetener you want instead.
Ant says
Well, I can't have sugar because most of it is filtered through animal char (crushed burnt bones) and it also gives me terrible gas. Agave is vegan friendly and no colon problems! It also doesn't make me dizzy the way sugar does....
Iosune says
Hi Ant! Most sugar is vegan now, so don't worry about it. We love cane or coconut sugar, but agave is a great choice 🙂
Donna says
Brad Cutter: Please don't insult the author of this recipe with your diatribe. If you don't like an ingredient, feel free to substitute with something else. Your comment was not appreciated.
HULUPI B W B says
This looks like our tempe bacem.. the ingredients are similar too.. soy sauce, palm sugar vs agave.. we don't use smoke liquid & we add more spices. Well I will make tempe bacon with some modification to my taste and I will let you know.. I have lots of smoke liquid but only use it for my vegan bbq sauce. Let's try this then. Thanks
Iosune says
Hi Hulupi! Hopes you like it!
Billy says
This is so great! I was looking for a replacement that could quench my need for bacon in my diet and this might just be the one! How long does tempeh last in the fridge when you cook it like this? Thanks for your recipe!
Iosune says
Hi Billy! It lasts for up to 5 days 🙂 Have a nice day!
Jrff says
great recipe but plz stop heating olive oil its meant for salads and sipping heating it causes oxidation
Iosune says
Thanks a lot for your comment!
Charlotte says
Hi there.
What kind of oil do you recommend instead?
Iosune says
Hi Charlotte! I've only made this recipe using extra virgin olive oil, so I can't recommend you other kind of oil. Feel free to use what your have on hand.
Penny says
Coconut oil does'nt oxidize when heated like olive oil, and it is good for you. Most of the other oils are processed or made with GMO corn or soy, so you need to stay away from them. Unrefined Coconut oil is best.
Iosune says
Hi Penny! Thank you so much for your comment 🙂
dan says
avocado oil, sesame oil and grapeseed oil are good too.
Iosune says
Hi Dan! Thanks a lot for your comment 🙂
Donna says
Jrff: This is Iosune's recipe, which does include the oil. It is up to you/us to make your/our own choices, not have her change her recipe for us.
Iosune says
Hi Donna! Thanks a lot for your comment 🙂 Have a nice day!
Tilda says
This recipe was amazing!! I baked mine at 200 C for 15 minutes and just made the most amazing vegan BLT. Thankyou! ❤️
Iosune says
Hi Tilda! Thanks a lot 😀 So glad you liked it!
Alexandra says
I stumbled on your blog trying to find a way to use some tempeh I purchased. It turned out great. If you ever get your hands on pure maple syrup maybe try replacing the agave with that. Bacon and maple syrup are a classic flavor combination here in The States. I used the agave, but think I may try that sometime.
Your blog is lovely and just what I needed to inspire me to continue my healthy journey!
I traveled to Spain many years ago and now I long to go back! My niece is studying there, I might have to visit!
Thank you for your wonderful recipes!
Iosune says
Hi Alexandra! Thanks a lot for your kind words 🙂 I'll try it because I LOVE maple syrup, it's one of my favorite sweeteners. Hope you enjoy your travel 😉 Have a nice day!
Ben says
I also think coconut aminos are a great substitute for the soy sauce. You can cut back a bit on the sugar since the aminos are sweeter.
Iosune says
Hi Ben! I've never tried it because it's impossible to find it here in Spain, but sounds great 🙂
Linda Weinberger says
Hi Emilia,
What are your measurements for your bacon.
Linda
Ralph Malph says
Carrot bacon is great too- has the sweetness of good maple smoked bacon
Iosune says
Hi Ralph! Thanks a lot for your comment 😉 I need to try it!
Emilia says
I marinate tempeh for 20 inues in Bragg's Liquid Aminos, sesame oil, rice vinegar and a little smoked paprika then bake at 350* for 0 minutes, flipping half way through. Tastes Great! no liquid smoke needed 🙂
Emilia says
marinate 20 minutes; bake 30 minutes
Iosune says
Hi Emilia! Thanks a lot for the ideas 🙂 Have a nice day!
Linda Weinberger says
what are your measurements for the ingredients and what temperature to you bake the tempeh at.
Linda
Iosune says
Hi Linda! You can find the measurements in the recipe box 🙂 I’d bake the tempeh bacon at 200ºC or 390ºF until they golden brown.
Nan says
I did the same and it was great. I prefer the braggs liquid amino and smoked paprika.
Iosune says
Hi Nan! Thanks a lot for your comment 🙂 Have a nice day!
JoleyH says
If you were to bake these, what temp and for how long? Thanks so much.
Iosune says
Hi Joleyh! I'd bake them at 200ºC or 390ºF until they golden brown 🙂