Make your own Smoky Tempeh Bacon in just 20 minutes! With its crispy texture, it's perfect for adding a special touch to your favorite dishes. Try it on 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 protein options for breakfast? Try my Tofu Scramble, Vegan Bacon, and Vegan Breakfast Sausage recipes. They are just what you need to kickstart your day with flavor and energy.
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🌟 Why you'll love this recipe
- Crunchy Goodness: Get ready for a satisfying crunch with every bite! This plant-based bacon adds that perfect crispy texture to any meal.
- Healthy Choice: Say goodbye to greasy, unhealthy options! This alternative is packed with plant-based protein and is completely cholesterol-free.
- Flavor Booster: Elevate your dishes with this tasty addition. Whether it's in sandwiches, salads, or pasta, it's sure to bring extra flavor to the table.
- Quick and Easy Prep: Whip up a delicious meal in no time! My recipe is super simple and perfect for busy days when you need something tasty and quick.
- Kid-Approved: Even the pickiest eaters will love it! This vegan bacon is a tasty way to introduce healthy eating habits to children.
🧾 Ingredient notes
Oil: Any oil works fine. I used extra virgin olive oil for its rich flavor, but you can use vegetable oil, avocado oil, or coconut oil as well.
Soy sauce: You can use tamari for a gluten-free version or coconut aminos for a soy-free option.
Keep in mind that traditional tempeh contains soy, but you can also opt for alternative tempeh varieties such as chickpea tempeh.
Maple syrup: Consider using agave nectar, known for its similar sweetness, or date syrup, which adds a rich and caramel-like flavor, as alternatives to maple syrup.
Smoked paprika: While it's the best option for achieving a smoky flavor in your bacon, if unavailable, you can use sweet paprika instead.
Liquid smoke: It's a key ingredient for achieving a smoky flavor, but if unavailable, use powdered smoke flavoring, increase the amount of smoked paprika, or as a last resort, omit it.
Tempeh: Whether you make it yourself or purchase it from the store, both options work perfectly for this recipe.
Homemade Tempeh allows for full customization of flavors and texture, while store-bought tempeh offers convenience and consistency.
Whichever you choose, ensure it's fresh and firm for the best results in your bacon.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Tempeh Bacon: Incorporate chili powder, cayenne pepper, or red pepper flakes for a spicy twist.
- Maple Glazed Tempeh Bacon Delight: Drizzle extra maple syrup over your strips before cooking for a sweet and savory taste.
- Garlic and Herb Infused Tempeh Bacon: Add garlic powder, dried herbs, and a sprinkle of nutritional yeast for extra flavor.
- Barbecue Flavored Tempeh Bacon: Brush with barbecue sauce before cooking for a tangy, smoky flavor.
- Soy-Ginger Tempeh Bacon Fusion: Add grated ginger and rice vinegar to the marinade for an Asian-inspired twist.
🔪 Instructions
Step 1. Combine 1 tablespoon of oil, soy sauce, maple syrup, paprika, liquid smoke, and cumin in a shallow dish, ensuring they are well mixed. Set the mixture aside.
Step 2. Slice the tempeh into thin strips, about ¼ inch or 0.6 cm thick, making sure they stay together and don't fall apart.
Step 3. Add the tempeh to the mixture and gently toss until each strip is evenly coated. For the best flavor, allow the tempeh to marinate for at least 15-20 minutes.
Step 4. 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 they turn golden brown and become crispy. Season with salt and pepper to taste.
💭 Expert tips
- Thin Slices: Slice the tempeh thinly for optimal crispiness and even cooking.
- Generous Marination: Allow the tempeh to marinate for at least 15-20 minutes to absorb maximum flavor.
- Brush with Marinade: Use a pastry brush to evenly coat the tempeh with marinade for enhanced flavor.
- Preheat the Pan: Ensure your pan is preheated before adding the tempeh bacon to achieve a crispy exterior.
- Watch Carefully: Keep a close eye on the tempeh while cooking to prevent over-browning or burning.
❓Recipe FAQs
It can typically last in the refrigerator for up to 4-5 days when stored properly in an airtight container or sealed plastic bag.
It's important to allow it to cool completely before storing it and to refrigerate it promptly after cooking to maintain its freshness.
Additionally, if you notice any signs of spoilage such as a strange odor or mold growth, it's best to discard it to avoid any food safety issues.
Yes, you can freeze it for longer-term storage. Allow it to cool completely after cooking, then transfer it to an airtight container or freezer-safe bag.
Make sure to remove as much air as possible from the container or bag to prevent freezer burn. It can typically be frozen for up to 2-3 months.
When you're ready to use the frozen bacon, thaw it in the refrigerator overnight before reheating it.
You can then reheat it in a skillet over medium heat until warmed through, or use it in your desired recipe.
Keep in mind that freezing and thawing may slightly change the texture of the bacon, but it should still be safe to eat and enjoyable.
Yes, you can make it soy-free! Instead of soy sauce, you can use coconut aminos as a soy sauce alternative.
Additionally, you can opt for tempeh made from other sources such as chickpeas, which is free from soy.
Yes, you can make it gluten-free! Just ensure that you use tamari instead of soy sauce, as tamari is a gluten-free alternative.
Additionally, double-check all other ingredients used in the recipe to ensure they are gluten-free as well.
You can use tempeh bacon in various ways! It can be enjoyed as a tasty topping for salads, sandwiches, burgers, or wraps.
You can also crumble it over Vegan Pizza, pasta, or baked potatoes for added flavor and texture.
Additionally, it can be served alongside breakfast favorites like Scrambled Tofu or Vegan Pancakes, or used as a filling for breakfast burritos or Vegan Quesadillas.
🌱 More alternatives to meat
⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
Smoky 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 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, ensuring they are well mixed. Set the mixture aside.
- Slice the tempeh into thin strips, about ¼ inch or 0.6 cm thick, making sure 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, allow the tempeh to 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 they turn golden brown and become crispy. Season with salt and pepper to taste.
Video
Notes
- Thin Slices: Slice the tempeh thinly for optimal crispiness and even cooking.
- Generous Marination: Allow the tempeh to marinate for at least 15-20 minutes to absorb maximum flavor.
- Brush with Marinade: Use a pastry brush to evenly coat the tempeh with marinade for enhanced flavor.
- Preheat the Pan: Ensure your pan is preheated before adding the tempeh bacon to achieve a crispy exterior.
- Watch Carefully: Keep a close eye on the tempeh while cooking to prevent over-browning or burning.
Rasa says
I went with the paprika, maple syrup, and half the liquid smoke and olive oil. It's awesome! Thanks! Finishing my last few bites with it wrapped in a tortilla with baby spinach.
Iosune says
Hi Rasa! You're so welcome 🙂 Sounds great!
Dezzi says
Hi I found your recipe on Pinterest because I was looking for ideas for tempeh that I bought. Can I use raw honey as a sweetener instead of agave or maple syrup THANK YOU
Iosune says
Hi Dezzi! You can use any liquid sweetener you want 🙂
Lindsey says
I know I'm a little late to the game here, but thanks for sharing this recipe! It was just what I was looking for. And for all the haters who just want to complain about the ingredients in another person's recipe: Go figure out how to make it yourself then! I can't believe all the negative criticism in these comments. Thanks, Iosune, for being generous enough with your time and knowledge to it share with us <3
Iosune says
Hi Lindsey! You're so welcome and thanks a lot for your kind words 🙂 Have a nice day!
Molly says
This was super yummy! I used it with thinly sliced tofu instead of tempeh. Delicious 🙂
Iosune says
Hi Molly! So glad you liked it 😀 I need to try this recipe with tofu!
Kay says
Tried it with the substitute of smoked paprika for the liquid smoke, as that is what I had. It was great. First time I had Tempe too!
Iosune says
Hi Kay! So glad you liked it 🙂
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 🙂