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Square photo of a plate of tempeh bacon

Tempeh Bacon

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 5 mins
  • Total: 15 mins
  • 10 slices 1x
  • How to
  • American
  • Vegan

Servings 10 slices 1x

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Tempeh bacon is delicious and cholesterol-free. It has an amazing texture, it’s packed with lots of protein, and it’s ready in only 15 minutes!


For the marinade:

  • 1 tbsp tamari or soy sauce
  • 1 tbsp extra virgin olive oil 
  • 1 tbsp maple or agave syrup
  • 1/2 tsp red hot sauce or 1/2 tsp paprika
  • 2 tsp liquid smoke or smoke powder (optional)
  • 1/2 tsp ground cumin

For the tempeh bacon:

  • 8 oz tempeh (250 g)
  • Extra virgin olive oil to taste for frying the bacon
  • Pinch of salt and ground black pepper


  1. Mix the marinade ingredients in a bowl until well combined. Set aside.
  2. Slice the tempeh as thin as you can as long as it doesn’t fall apart.
  3. Soak the tempeh slices in the marinade for 1 or 2 minutes.
  4. Heat some extra virgin olive oil in a skillet and when it’s hot, add the tempeh and cook for 1 or 2 minutes each side over high heat until both sides are golden brown and crisp.
  5. Add salt and pepper to taste.
  6. Serve immediately with dishes like sauteed kale, vegetable tempura, vegan mashed potatoes, or breakfast potatoes.
  7. Keep the leftovers in an airtight container in the fridge for up to 1 week.


  • Feel free to use any type of oil.
  • You can use other sweeteners, although it’s best if they’re liquid.
  • If you can’t eat soy, you could make the bacon with seitan instead of tempeh, and coconut aminos or salt instead of tamari or soy sauce.


  • Serving Size: 1 slice of 10
  • Calories: 75
  • Sugar: 1.3 g
  • Sodium: 109 mg
  • Fat: 5.3 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 3.6 g
  • Protein: 4.4 g