The idea of making bacon from tempeh may sound a little strange to those who are not strict vegetarians or plant-based eaters.
I understand. I sometimes forget that I live in an alternate, primarily plant-based world where using chickpeas for tuna salad, coconut milk for whipped cream, and white beans for meatballs is quite normal.
However, eating this way has become somewhat more commonplace and more acceptable in recent years. I love that I can get a package of prefabricated tempeh bacon at my neighborhood grocery store or order a tempeh bacon sandwich at any Whole Foods.
Since I started eating this way in the middle of the 2000s, we’ve come a long way.
Although you can buy tempeh bacon, preparing your own is more cost-effective and tastes better than any pre-marinated variety.
What is Tempeh Bacon?
Made from tempeh, a fermented soybean product, tempeh bacon is a plant-based substitute for traditional bacon.
Although there are many different kinds of vegan bacon available, I like this one. Though not as crisp as traditional bacon, it has a very similar taste and goes great in this stacked sandwich or on the side to your favorite tofu scramble.
Alternatively, enjoy it alongside my vegan pancakes and crispy oven potatoes like you would bacon in a conventional large breakfast.
A popular choice for people looking for a meat-free bacon replacement, this vegan-friendly alternative offers fiber and protein.
Ingredient Notes
- 3 tablespoons tamari or soy sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon liquid smoke
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- One 8-ounce block tempeh
Directions:
- Combine the tamari, brown sugar, olive oil, liquid smoke, paprika, salt, pepper, cumin and garlic powder in a 9-by-13-inch baking dish or rimmed baking sheet. Whisk to combine and set aside.
- Slice the tempeh crosswise 1/4 inch thick. Arrange on a microwave-safe plate and drizzle with 1/4 cup water. Cover with a wet paper towel and microwave on high until the tempeh is soft and has absorbed some of the liquid, about 4 minutes. Drain off any excess water.
- Arrange the warm tempeh slices in a single layer in the marinade. Tilt the baking dish a few times to evenly distribute the marinade. Let the tempeh sit, flipping the slices and tilting the dish every 10 minutes, until the slices are very saturated, about 30 minutes.
- Meanwhile, position an oven rack in the upper third of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment.
- Arrange the tempeh slices on the prepared baking sheet, spacing them about 1/2 inch apart; reserve the marinade. Bake until the tempeh starts to brown, about 10 minutes. Brush the tempeh with some of the reserved marinade. Flip the slices and brush again with more marinade. Bake until the tops start to char slightly, about 10 minutes.
- Serve immediately or let cool completely and refrigerate in an airtight container for up to 1 week. Reheat in an oven preheated to 350 degrees F or in a dry skillet over medium heat, just until warmed through.
Get the Recipe: Tempeh Bacon
Snack Your Way
Once your bacon is cooked, you can enjoy it in a variety of ways.
I love it in my tempeh bacon BLT, but it’s also fantastic on top of avocado toast, in my Green Goddess Veggie Sandwich, or in my Cashew Cheese Veggie Sandwich.
Storage Notes of Tempeh Bacon
Leftover bacon is best kept in the fridge in an airtight container. For the best texture, I recommend eating it within 3-4 days.
To reheat, gently pan fry the bacon again in a skillet to restore some of its crispiness. I recommend avoiding the microwave as it can make the tempeh soggy.
Though you may be undecided about meat-substitutes, I am quite certain you will enjoy this one. Though it’s not typical pork bacon, that’s what makes it so great. It has all the delicious smokey maple flavor of bacon without attempting to be bacon.
If you enjoy this, you will surely want to make my tempeh bacon pieces, which are ideal for all kinds of dishes including soups and pasta.
Tempeh Bacon
Ingredients
- 3 tablespoons tamari or soy sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon liquid smoke
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- One 8-ounce block tempeh
Instructions
- Combine the tamari, brown sugar, olive oil, liquid smoke, paprika, salt, pepper, cumin and garlic powder in a 9-by-13-inch baking dish or rimmed baking sheet. Whisk to combine and set aside.
- Slice the tempeh crosswise 1/4 inch thick. Arrange on a microwave-safe plate and drizzle with 1/4 cup water. Cover with a wet paper towel and microwave on high until the tempeh is soft and has absorbed some of the liquid, about 4 minutes. Drain off any excess water.
- Arrange the warm tempeh slices in a single layer in the marinade. Tilt the baking dish a few times to evenly distribute the marinade. Let the tempeh sit, flipping the slices and tilting the dish every 10 minutes, until the slices are very saturated, about 30 minutes.
- Meanwhile, position an oven rack in the upper third of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment.
- Arrange the tempeh slices on the prepared baking sheet, spacing them about 1/2 inch apart; reserve the marinade. Bake until the tempeh starts to brown, about 10 minutes. Brush the tempeh with some of the reserved marinade. Flip the slices and brush again with more marinade. Bake until the tops start to char slightly, about 10 minutes.
- Serve immediately or let cool completely and refrigerate in an airtight container for up to 1 week. Reheat in an oven preheated to 350 degrees F or in a dry skillet over medium heat, just until warmed through.
