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Home > Recipes > Breakfast

Tempeh Bacon

Modified: Apr 14, 2025 · Published: May 28, 2020 by Iosune Robles · This post may contain affiliate links

4.72 from 38 votes
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Cooked tempeh bacon in a large pan.

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.

White plate with slices of tempeh bacon.

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

Ingredients needed to make smoky 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

Shallow dish with the marinade.

Step 1: In a shallow dish, mix 1 tablespoon of oil, soy sauce, maple syrup, paprika, liquid smoke, and cumin. Set aside.

Shallow dish with tempeh strips.

Step 2: Slice the tempeh into ¼-inch (0.6 cm) strips, making sure they don't fall apart.

Tempeh strips soaking in the marinade.

Step 3: Coat the tempeh in the marinade and let it sit for 15-20 minutes for the best flavor.

Cooked tempeh bacon in a large skillet.

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

How long does tempeh bacon last in the fridge?

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.

Can I freeze it?

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.

How can I reheat it?

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.

Can I make it soy-free?

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.

How can I use it?

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.

Cooked tempeh bacon in a large pan.

More alternatives to meat

  • Tofu Bacon
  • Vegan Steak
  • Vegan Chicken
  • Vegan Chicken Nuggets
  • Vegan Pepperoni
  • Vegan Soy Chorizo (Soyrizo)
Plate with slices of smoky tempeh bacon.
4.72 from 38 votes

Tempeh Bacon

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.
Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
Servings: 4
PRINT PIN COMMENT


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
Prevent your screen from going dark

Instructions 

  • Combine 1 tablespoon of oil, soy sauce, maple syrup, paprika, liquid smoke, and cumin in a shallow dish, mixing well. Set aside.
    Shallow dish with the marinade.
  • Slice the tempeh into thin strips, about ¼ inch (0.6 cm) thick, ensuring they stay together and don't fall apart.
    Shallow dish with tempeh strips.
  • 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.
    Tempeh strips soaking in the marinade.
  • 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.
    Cooked tempeh bacon in a large skillet.

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.

Nutrition

Serving: 1serving | Calories: 189kcal | Carbohydrates: 9g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 336mg | Potassium: 265mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 127IU | Vitamin C: 0.02mg | Calcium: 73mg | Iron: 2mg
Tried this recipe?Leave a comment below and let me know how it was!
Course: Breakfast, Side Dish
Cuisine: American
Author: Iosune Robles

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Comments

  1. Karlyn says

    April 15, 2018 at 7:07 pm

    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.

    Reply
    • Iosune says

      April 16, 2018 at 4:28 am

      Hi Karlyn! You're so welcome 🙂

      Reply
  2. Nicole says

    April 02, 2018 at 7:54 pm

    5 stars
    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!!!!

    Reply
    • Iosune says

      April 16, 2018 at 4:27 am

      Hi Nicole! You're so welcome 🙂 So glad you liked it!

      Reply
  3. Chelsea says

    March 17, 2018 at 9:23 pm

    5 stars
    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!

    Reply
    • Iosune says

      March 25, 2018 at 5:44 am

      Hi Chelsea! So glad you liked it 🙂

      Reply
  4. Elena says

    March 12, 2018 at 6:57 pm

    5 stars
    Delicious. Simple and to the point. I am definitely making again

    Reply
    • Iosune says

      March 25, 2018 at 5:27 am

      Hi Elena! So glad you liked it 😀

      Reply
  5. Diana says

    February 27, 2018 at 3:44 am

    Awesome!

    Reply
    • Iosune says

      March 25, 2018 at 4:32 am

      Thanks a lot Diana 😀

      Reply
  6. Anthea says

    February 12, 2018 at 4:28 pm

    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.

    Reply
    • Iosune says

      February 13, 2018 at 5:56 pm

      Hi Anthea! You're so welcome and thank you SO much for your nice words 🙂

      Reply
  7. Mel says

    February 11, 2018 at 6:40 am

    5 stars
    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.

    Reply
    • Iosune says

      February 13, 2018 at 5:52 pm

      Hi Mel! So glad you liked it 😀 Have a nice day!

      Reply
  8. Rasa says

    February 09, 2018 at 10:03 pm

    5 stars
    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.

    Reply
    • Iosune says

      February 13, 2018 at 5:44 pm

      Hi Rasa! You're so welcome 🙂 Sounds great!

      Reply
  9. Dezzi says

    February 07, 2018 at 12:06 am

    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

    Reply
    • Iosune says

      February 07, 2018 at 10:43 am

      Hi Dezzi! You can use any liquid sweetener you want 🙂

      Reply
  10. Lindsey says

    January 29, 2018 at 3:14 am

    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

    Reply
    • Iosune says

      January 31, 2018 at 5:00 pm

      Hi Lindsey! You're so welcome and thanks a lot for your kind words 🙂 Have a nice day!

      Reply
  11. Molly says

    January 17, 2018 at 2:16 am

    This was super yummy! I used it with thinly sliced tofu instead of tempeh. Delicious 🙂

    Reply
    • Iosune says

      January 17, 2018 at 9:30 am

      Hi Molly! So glad you liked it 😀 I need to try this recipe with tofu!

      Reply
  12. Kay says

    January 12, 2018 at 1:57 am

    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!

    Reply
    • Iosune says

      January 12, 2018 at 9:55 am

      Hi Kay! So glad you liked it 🙂

      Reply
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Iosune with a glass of juice.

Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

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