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.
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.
More alternatives to meat
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.
AngelaKin says
Hi!!! Thank you for sharing this. This is wow
Iosune Robles says
Hi! Thanks for your kind comments 🙂
Iosune Robles says
Hi AngelaKin! Thanks for your kind comment 🙂
Brenda Richardson says
Hi...could you use sugar free maple syrup in this recipe?
Iosune Robles says
Hi Brenda! I have never used sugar-free maple syrup but, I think you could use it in this recipe 🙂
Alexy says
I feel like I may have messed this recipe up. For starters, I felt the need to marinade the tempeh for about a half hour. I don't know if this lead to the weird flavor or not. I also found that the liquid smoke was quite a bit but maybe that was due to the type I used (hickory)? Anyway, I was a little disappointed that it didn't come out the way I thought it was going to...what do you think caused this?
Iosune Robles says
Hi Alexy! Maybe the tempeh or the liquid smoke was in bad conditions!
Janet Derr says
I just made it nd put it into the oven instead of frying and it iss so good!
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Rikki says
EXCELLENT! We went with sriracha and a little more salt than was called for and, because I had confused recipes (was making multiple dishes at once), initially used brown sugar, but I added maple syrup when that wasn't quite sweet enough and the combination was great. We also baked the strips at about 400°F for approx 20-25 minutes and they turned out wonderfully. Definitely making this again! Goes SO great with Iosune's potato soup recipe. 🙂
Iosune Robles says
Hi! Thanks for your kind words 🙂
Alison says
so simple and delicious, made this for first time today, loved it
Iosune Robles says
So glad you loved our tempeh bacon 🙂 Have a nice day Alison!
Taylor Norman says
Delicious! We made BLT’s with them and they were so good we’re making it again not even a week later. Thanks for a new easy recipe!
Iosune Robles says
Hi Taylor! So glad you liked it 🙂 Have a nice day!
Amie says
I made this as a vegan replacement to bacon/ham for southern style collard greens and out turned out so good! I simply threw it over as a topping so the tempeh wouldn't crumble while simmering.
I also didn't have enough tamari/soy sauce so I also used coconut aminos which has a naturally sweet smoky flavor, and added less maple syrup, and didn't use any liquid smoke or barbecue sauce.
Thanks! Will be making this again.
Iosune Robles says
Hi Amie!! I´m glad you liked the recipe!! Thank you!!! Have a nice day!!
regs says
The dish was amazing!
Iosune says
Hi Regs! Thank you so much 🙂
Yusnidar says
Thank you for sharing your awesome recipe. It is easy to make.
Iosune says
Hi Yisnidar! You're so welcome 🙂
Tracy says
Was looking for something fun to eat with my homemade vegan slaw and found this recipe. I have made many tempeh bacon recipes but not one with cumin, which was a nice addition. Very tasty, especially with a tangy slaw.
Iosune says
Hi Tracy! I' so glad you liked it 🙂
Rachel Moore says
LOVE this recipe. I've made it multiple times. I would love to try it with smoked paprika as others have suggested when I run out of liquid smoke.
Iosune says
Hi Rachel! Thanks a lot 🙂 So glad you enjoyed it!