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.
Yvie says
Delicious! I made this tonight and loved it! Does it taste like animal bacon? No. Does it satisfy that craving without harming animals? YEP!
This was so quick and easy to make - it’s definitely a recipe that’ll be made over and over again! <3
Iosune says
Hi Yvie! Thanks a lot 🙂 So glad you enjoyed it!
Rachel says
Just exactly what I was looking for, making a plant based Reuben casserole for dinner. This fakin’ bacon added the perfect umami. We don’t use oil and I didn’t miss it in this recipe at all. Thanks Iosune for sharing.
Iosune says
Hi Rachel! You're so welcome 🙂 Sounds great!
Janet says
Thanks so much for this easy bacon sub recipe!
I have yet to make it, but when I do I will replace the hot sauce and smoke products with organic smoked paprika. I just have to pick up some organic tempeh.
Iosune says
Hi Janet! You're so welcome 🙂 Hope you enjoy it!
Lorianne says
This tasted so good and was very easy to make.
Iosune says
Hi Lorianne! I'm so glad you liked it 🙂 Have a nice day!
Kathy says
If I make this the night before, what’s the best way to keep it crisp for the next morning?
Iosune says
Hi Kathy! It's best when fresh, but I keep it in a sealed container in the fridge and then reheat it in a pan with a little bit of oil. Hope it helps!
Ramona says
Thanks for the recipe. As I began my vegetarian lifestyle journey this assisted my bacon craving. I made some fried potatoes with yellow peppers, variety of spices and drizzled this marinate. Deliciousness to the max.
Iosune says
Hi Ramona! You're so welcome 🙂 So glad you enjoyed it!
erinna says
made it ..its fab thanks
Iosune says
Hi Erinna! Thanks a lot 🙂 So glad you liked it!
Kristin Quilici says
Nailed the flavors, ya'll!!! I fried it a tad of coconut oil, which enhanced the sweetness. Thanks so much for your secret! I have some extra from our 'blt's' tonight and will take a fancy picture tomorrow on my foodie IG @alkalinewellness. Cheers 🙂
Iosune says
Hi Kristin! I'm so happy to hear that and so glad you liked it 🙂
Julie says
I was sceptical, but this was delicious! I’m able to buy pre-sliced tempeh at my local grocery store and I followed the recipe exactly. Filled a craving! I’m the sole vegetarian in my house and sometimes the smell of bacon has me drooling. This might be even better! Thanks for sharing.
Iosune says
Hi Julie! Thanks a lot 🙂 So glad you liked it so much!
Sheila Johnson says
Great recipe. The only change I made was instead of liquid smoke, I used a teaspoon of smoked paprika. Great flavor!
Iosune says
Hi Sheila! I prefer to use paprika on a daily basis 🙂 So glad you liked it!
Will says
I use rice bran oil, as it has a very high smoking point, Canola is an oil that should never be used do some research on it and you will see how unhealthy it is
Iosune says
Hi Will! Thanks a lot for your comment 🙂
Carolyn says
Extra Virgin Olive oil has a low smoking point which means it will burn. Use regular olive oil, canola oil, grapeseed oil etc. Extra virgin olive oil is for salads and noncooked foods. Please look this up; I did and learned a lot. It makes me question your recipe when you don't know this.
Iosune says
Hi Carolyn! That's not true, you can use extra virgin olive oil for cooking if you don't heat it at a really high temperature. We use it in Mediterrean countries and we're so healthy 🙂