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.
It's perfect as a topping for salads, burgers, or wraps, or as the main filling in a Vegan BLT. 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
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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.
Karlyn says
Even tho this didn't taste like bacon, it was really good and have made it several times for a BLT sandwich. Thanks for the recipe.
Iosune says
Hi Karlyn! You're so welcome 🙂
Nicole says
HI Iosune!
Thank you so much for posting this!! The bacon turned out great! I used Avocado oil since I am Keto Vegan and maple syrup. THANK YOU SO SO MUCH!!!!
Iosune says
Hi Nicole! You're so welcome 🙂 So glad you liked it!
Chelsea says
I made this exactly as instructed except I baked instead and it wasn’t soooo good! I used maple syrup and smoked hot paprika but kept all the measurements the same. I put it on a vegan BLT sandwich! I will definitely make this again! Thanks for sharing!
Iosune says
Hi Chelsea! So glad you liked it 🙂
Elena says
Delicious. Simple and to the point. I am definitely making again
Iosune says
Hi Elena! So glad you liked it 😀
Diana says
Awesome!
Iosune says
Thanks a lot Diana 😀
Anthea says
C'mon guys, lets have a little more positivity here! Any recipe is given as a guide, and most cooks will adjust amounts/ingredients to suit their own taste. It is down to personal choice. When someone is kind enough to share a brilliant idea, have the common decency to treat them with respect. If you have nothing nice to say, keep quiet!! Tempeh is difficult to get in my area of the UK so I have made the recipe with tofu and loved it. I am in the process of making my own tempeh and looking forward to trying out the recipe as it is written. At that point I will modify it to my own taste WITHOUT posting criticism or negativity. Thank you Iosune and please keep your recipes coming.
Iosune says
Hi Anthea! You're so welcome and thank you SO much for your nice words 🙂
Mel says
This is BULLSHIT GOOD and so quick to make! I am obsessed, I've been treating myself to this every Sunday for the last month. Thank you for a great recipe, even my omni family loves it. I added some bbq to the marinade because I love it but the recipe is perfect as it is.
Iosune says
Hi Mel! So glad you liked it 😀 Have a nice day!
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 🙂