Go Back
–+ servings
Crispy browned tempeh bacon slices on a piece of parchment paper.
Print Recipe

Tempeh Bacon

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4
Calories: 211kcal
Author: Nisha Vora

Ingredients

  • 1 (8-ounce/230g) block tempeh (see Ingredient Note 1)
  • 2 tablespoons olive oil or neutral-flavored oil of choice, divided
  • 1 ½ tablespoons rice vinegar or apple cider vinegar
  • 1 ½ tablespoons maple syrup
  • 3 tablespoons tamari or soy sauce (see Ingredient Note 2)
  • 2 ½ teaspoons toasted sesame oil (see Ingredient Note 3)
  • 2 ½ teaspoons liquid smoke (see Ingredient Note 4)
  • 1/4 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper (optional for a little heat)
  • ½ teaspoon onion powder
  • ¾ teaspoon smoked paprika
  • Smoked sea salt for finishing

Instructions

  • Whisk together ½ tablespoon of olive oil, sesame oil, vinegar, maple syrup, tamari, salt, cayenne, onion powder, smoked paprika, and liquid smoke in a medium bowl.
  • Slice the tempeh crosswise into thin strips, almost as thin as you can, about ⅛ inch thick (.3 cm thick).
  • Marinate the tempeh. Transfer the tempeh to a ziploc bag or a shallow pan (like a pie plate) and pour on the marinade. Seal the bag and massage to coat.
    Marinate in the fridge for at least 1 hour, or 8 hours or overnight for the most flavor. Gently shake or flip the bag a few times during this time to evenly distribute the marinade, or toss the tempeh in the shallow pan.
  • Cook the tempeh bacon. Heat a 12-inch nonstick frying pan over medium heat with 1 tablespoon of olive oil. Once the oil is shimmering (it might take a few minutes), arrange about HALF of the tempeh slices or as many as you can in a single layer, leaving behind excess marinade.
    NOTE: Don't try to cook all the tempeh at once, or it won't crisp up.
  • Cook for 3 ½ to 4 minutes. About 1 minute before flipping, generously brush the top side of each tempeh piece with some of the reserved marinade.
  • Now flip each piece and cook on the second side for 2 to 2 ½ more minutes until seared on the other side, generously brushing more marinade on the top in the last minute.
  • Wipe out the pan.
    Repeat with the rest of the tempeh and ½ tablespoon of olive oil (you shouldn’t need a full tablespoon since there’s oil residue in the pan). The second batch usually cooks quicker because the pan is hotter, 2 ½ to 3 minutes on the first side, and 2 minutes on the second side.

Notes

  1. You're looking for plain tempeh, not any pre-seasoned tempeh or any other varieties like "three grain tempeh" (the grains get crunchy and detract from the texture). 
  2. Use tamari or gluten-free soy sauce to keep this recipe gluten-free.
  3. Toasted sesame oil adds a subtle nutty flavor and richness that I love here. This is my favorite brand of toasted sesame oil. 
  4. Liquid smoke is really what gives the tempeh that smoky bacon-esque flavor. You can find it online.