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Make sweet and smoky maple tempeh bacon in just 20 minutes with simple ingredients. It’s crisp, protein and fiber-dense, & perfect for breakfast, BLTs, & more!
Why you’ll love this family favorite recipe!
Tempeh bacon is a vegan bacon alternative made using tempeh, a dense loaf of pressed fermented soy beans, and is one of the least processed, most ‘whole food’ vegan bacon options around! Compared to this vegan tofu bacon, it has a chewier texture and nuttier flavor. It is also less processed, probiotic-packed, and contains double the protein and lots of fiber.
Even better, it’s really easy to make. Just slice the tempeh, pan-fry it until golden, then finish cooking it with a simple sauce until crisp. In about 15 minutes, you’ve got crunchy and delicious tempeh bacon that can be sliced, diced, or crumbled into breakfasts, BLTs, salads, wraps, and more.
Looking for more ways to enjoy tempeh? Check out my BBQ tempeh sandwich, easy tempeh tacos, or tempeh stir-fry.
The Ingredients and Substitutes
- Tempeh: Use plain or smoked tempeh, but avoid other flavored versions. Note, some tempeh has blue/black spots, but this isn’t a sign of spoilage and is fine to eat.
Flavor Variations
Customize the smoky tempeh bacon by adding any of these to the marinade:
- Seasoning blend: Add around ½ tsp smoked paprika, onion powder, garlic powder, and an optional pinch of cayenne.
- Vinegar: Just a splash of rice vinegar/apple cider vinegar.
- Fresh herbs: Add a little thyme or rosemary.
- BBQ: Brush with BBQ sauce while cooking.
How to Make Tempeh Bacon
Optional: Steam (or simmer) the tempeh for 15 minutes to reduce bitterness.
Step 2: Cut the tempeh in half lengthwise, then into ⅛-inch thick (3mm) slices using a sharp knife or mandoline.
Step 3: Heat the oil in a large skillet over high heat, then cook the tempeh in a single layer for 2 minutes per side.
Step 4: Add the marinade and cook the smoky tempeh bacon for 3 minutes per side or until the liquid has fully absorbed.
For crispier tempeh bacon, continue cooking for 1-2 minutes per side.
FAQs
Absolutely. Slice and marinate it in a Ziplock/Stasher bag or covered shallow dish for up to 12 hours (perfect for overnight), then pan-fry the marinated tempeh bacon until crispy.
Fermentation can cause bitterness. To minimize it (and improve sauce/marinade absorption), steam it for 15 minutes before cooking it.
Though highly recommended, you could skip it and add smokiness with ½-1 tsp smoked paprika.
Yes, though it can dry out a little, and may be less crispy. Cook in a single layer at 350°F/175°C for 12–16 minutes (air fryer) or 25–35 minutes (oven), flipping halfway.
Pro Recipe Tips
- Slice thinly: The aim is to slice the tempeh as thinly as you can without it falling apart. ⅛-inch is a good target. Avoid thicker than ¼-inch.
- Don’t overcrowd it: Cook the tempeh bacon in a single layer with space between to achieve the crispiest edges. Work in batches if needed.
- To change shape: Cut it into small bacon ‘lardons’ or crumble it if desired.
- To control texture: The thickness of the vegan bacon tempeh makes the biggest difference. Thinner = crispiest. Thicker = a more noticeable, chewy middle.
- For extra crispiness: Dust the vegan tempeh bacon slices with cornstarch before cooking.
Serving Suggestions
Enjoy maple bacon tempeh:
- With breakfast & brunch (like a vegan tofu scramble, over vegan avocado toast, a bagel, or this easy sweet potato toast, alongside vegan potato frittata/breakfast potato hash)
- In a sandwich (like vegan BLT (aka VLT) or vegan ‘egg salad sandwich,’), a wrap/breakfast burrito, or in a vegan burger.
- With salads/grain bowls (like vegan Caesar salad, apple pecan salad, a peach salad, or sweet potato quinoa bowl)
- Over soup/stews (corn chowder, roasted parsnip soup, roasted cauliflower soup, etc.)
- Over pasta (like vegan baked mac n’ cheese, vegan pasta primavera, vegan alfredo, etc.)
- Crumbled over a baked potato
How to Store Tempeh Bacon?
Store: In an airtight container in the fridge for 3-4 days.
Freeze: Spread across a tray and flash freeze until solid, then store in a Ziplock/Stasher for up to 3 months.
Reheat: In a skillet with a little oil over medium heat until heated through and crispy.
More Vegan Brunch Recipes
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