Tempeh Bacon Recipe

Prep: 10 mins

Cook: 10 mins

Marination Time: 2 hrs

Total: 2 hrs 20 mins

Servings: 4 servings 

Vegetarian and vegan converts often dearly miss bacon. Its complex flavor and bite, however, is tricky to replicate with plant-based ingredients. This marinade’s maple sugar plus brown sugar sweetness, along with the liquid smoke and smoked paprika smokiness gets you pretty close.

What Is Tempeh?

Tempeh is an Indonesian ferment commonly made with soybeans. While store-bought tempeh is usually soy-based and dense, there are varieties made with other legumes and grains that offer different flavors and textures. Opt for these if available for a more unique tempeh bacon experience.

Pair your savory tempeh bacon with pancakes, waffles, or a thick wedge of vegan quiche for a complete plant-based feast.

Ingredients

• 2 tablespoons tamari or soy sauce
• 3 tablespoons vegetable oil, divided
• 1 tablespoon maple syrup
• 2 teaspoons brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon liquid smoke
• 1/4 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1/8 teaspoon chili powder
• 8 ounces tempeh, sliced 1/4-inch thick

Steps to Make It

1. Prepare the Marinade:

   • Whisk together soy sauce, 1 tablespoon of vegetable oil, maple syrup, brown sugar, smoked paprika, liquid smoke, salt, black pepper, cumin, coriander, and chili powder in a medium bowl until sugar is dissolved.

2. Marinate the Tempeh:

   • Place tempeh strips in a casserole dish or shallow dish. Pour marinade over them, ensuring all surfaces are coated. Marinate at room temperature for 2 hours, flipping once halfway through.

3. Cook the Tempeh:

   • Remove tempeh strips from marinade, shaking off excess (reserve marinade for later use). Place strips on a clean plate.
   • In a large nonstick pan, heat remaining 2 tablespoons oil over medium heat. Add tempeh and cook until browned on the bottom, about 4 to 5 minutes.
   • Carefully flip tempeh strips and cook until browned all over and slightly crispy, about 3 to 4 more minutes. For extra crispiness, cook an additional 1 to 2 minutes.

4. Serve Immediately:

   • Serve tempeh bacon immediately while hot.

Recipe Tip

• Different types of tempeh absorb marinade differently. If using non-soy or homemade tempeh, halve the marinating time and slice slightly thicker to prevent falling apart.

Recipe Variations

• Oven-Baked Tempeh Bacon: Line a baking pan with parchment paper, bake tempeh strips at 425°F for 12 to 15 minutes, flipping halfway.
• Tempeh Bacon Hash: Marinate for 1 hour, then pan-fry or bake as usual. Roughly chop or cube for a tasty hash.
• Extra Flavor: Brush strips with marinade while cooking for added saltiness and flavor.
• Smoked Tempeh Bacon: Skip liquid smoke, smoke whole tempeh slab for 30 minutes to 1 hour, then slice and pan-fry as usual.

How to Store

• Refrigeration: Tightly cover and refrigerate tempeh bacon for up to 1 week.
• Freezing: Wrap tightly and freeze for up to 1 month. Defrost in the refrigerator and reheat in a lightly oiled pan on the stove.

Make Ahead

• Marinade: Prepare ahead and store in the refrigerator for up to 1 week or freeze for up to 3 months.

Nutrition Facts (per serving)

• Calories: 228
• Fat: 17g
• Carbs: 10g
• Protein: 12g

Enjoy your homemade tempeh bacon as a delicious, plant-based alternative packed with smoky, savory flavors!