Smoky Tempeh Bacon

While this Smoky Tempeh Bacon may not fool any meat eaters, it is a delicious and healthy plant-based alternative that resembles the same flavors and textures that regular bacon provides.

It’s crispy, salty, smoky, slightly sweet with loads of umami!

You may find yourself snacking on slices all by themselves! I tend to eat a quarter of the slices on their own while waiting for the bread to toast for a vegan BLT!

Tempeh ~ Tempeh is made from fermented soybeans pressed into a thin, dense “cake” or patty usually in rectangular form. It may contain other ingredients, such as whole grains or other bean varieties. [source] Any variety will work for this tempeh bacon recipe.

It has as strong, nutty flavor that tends to lean towards bitter. It can be a bit of an acquired taste. Steaming it first can alleviate some of the bitterness if you’re sensitive to it, but I personally don’t find I need to do that.

It is generally used similarly to tofu, but holds up better, and is a great meat alternative due to it’s high protein content and meaty consistency.

If you are gluten-free, there are definitely options out there for you, just be sure to check the ingredient list before purchasing.

That being said, you could use slices of firm or extra firm tofu instead of tempeh for this vegan bacon if you prefer. Just watch it when baking as tofu may not take as long to get crispy since it’s more delicate.

Tamari ~ Tamari is going to bring that salty flavor that bacon is known for. You can use liquid aminos or soy sauce interchangeably here. If you use soy sauce, I suggest a low-sodium variety.

Dried spices ~ Smoked paprika is one of my favorite spices and it works really well in this tempeh bacon recipe. I also like a little chili powder for extra savory flavor and mild spicy heat.

Vinegar ~ Balsamic vinegar has nice tang and subtle smoky sweetness that balances out the marinade. If you don’t have it, you can substitute apple cider vinegar.

Sweetener ~ Most traditional bacon has a slightly sweet maple flavor, so pure maple syrup is what I recommend for these this smoky tempeh bacon. It balances out the salty, savory ingredients perfectly.

Liquid smoke ~ A dash of liquid smoke brings a lot of smoky flavor. It’s a natural smoke flavor and you can find it in flavors like mesquite, hickory, and pecan. I suggest mesquite or hickory as those are often words associated with bacon, but choose your favorite.

If you don’t have liquid smoke and don’t wish to buy it, add extra smoked paprika.

Slice the tempeh horizontally into strips about ¼ inch thick.

Place all the marinade ingredients into a baking dish or container and whisk well to combine.

Arrange the sliced tempeh in one even layer in the marinade.

Allow it to soak for at least 20 minutes, but ideally 2 hours or even overnight.

Flip the slices over half way through the marinating time so both sides soak up the liquid.

After marinating, arrange the slices on a parchment lined rimmed baking sheet.

Bake for 15 minutes, carefully flip over each slice, and bake another 10 to 15 minutes more until crispy.

Alternately, you can pan fry the tempeh slices in a tablespoon or two of high-heat oil until crispy, about 5 minutes per side. Work in batches so the slices don’t overlap in the pan.

You can use this smoky tempeh bacon just as you would traditional bacon.

It’s perfect in a Vegan BLT Sandwich or the famous TTLA from Whole Foods (tempeh, tomato, lettuce, avocado), on top of burgers, in salads and bowls, on soups, with tofu veggie scramble or chickpea scramble, or as a savory side next to pancakes, waffles, or French toast.

Want bacon chunks for salad or a casserole? Simply chop the strips once they’re baked. Or crumble them to turn them into bacon bits.

Storage

Fridge: Store leftovers in an air-tight container in the fridge for up to 5 days.

Freezer: You can also freeze this vegan tempeh bacon! Let it cool completely before transferring it to a freezer-safe plastic zip-top bag or container. It should keep well up to 2 months.

Pro tip: freeze the tempeh bacon in an even layer on a large plate or baking sheet. Once frozen, transfer to a freezer safe plastic bag for storage. This will ensure they don’t stick together during freezing and potentially break apart when thawing.

~ Slice the tempeh thinly, about ¼ inch thick.

~ The longer the tempeh marinates, the stronger the flavor. 20 minutes works, but 2 hours is better. You can even let it marinate in the fridge overnight.

~ Adjust the spices and seasonings to your tastes. Like your bacon really salty? Add more tamari. Like your bacon on the sweeter side? Add an extra tablespoon of maple syrup. Like your bacon with a kick of heat? Add a pinch of cayenne or dash of hot sauce.

~ Arrange the marinated tempeh slices spaced out in an even layer on the baking sheet to ensure they get sufficiently crispy. If they overlap, they will steam instead.

~ Don’t forget to flip the slices halfway through the baking time.

~ For a gluten-free option, be sure to buy gluten-free tempeh and use gluten-free tamari.