While I may be well-known for my tofu recipes, my tempeh recipes get lots of love too – specifically my 10 minute tempeh sandwich which has been #1 on Google for years; I even created a step-by-step guide to making the best tempeh after numerous requests.
And when I recently shared my Vegan BLT, I realized I never took the time to share my simple – yet extremely flavorful- tempeh bacon recipe that my husband and I have been making as a pairing for our breakfast for years. This recipe has all the smoky, savory soul of real bacon, just the plant-based version your body will actually thank you for. What I love about this specific recipe is that it includes no unnecessary steps (steaming, for example) and will give you that crispy, flavorful vegan bacon strip- every time !
What You Will Love About This Vegan Bacon Recipe
- Quick Prep & Cook Time – You can prep this recipe in less than 10 minutes, and cook it in minutes! The longest time is marinating (but this is crucial for the best tempeh bacon – you’ll be glad you did!)
- Simple – 7 pantry-friendly marinade ingredients, no fancy equipment needed!
- No steaming or boiling – I skip this extra step entirely and the texture/flavor still turns out great. We use a few methods to also “steam” it during the process.
- Versatile – Perfect for sandwiches, salads, breakfast plates, or crumbled on soups. I love it in my classic vegan BLT 🥪
You’ll see a lot of tempeh bacon recipes out there telling you to steam or boil your tempeh first to cut the bitterness. I don’t do this step, and I’ve made this recipe plenty of times without it. The marinade gives this tempeh so much flavor, you won’t get any bitterness. I also use a special method when cooking that essentially gives it some “steaming”.
If you’ve never cooked with tempeh before, it’s a fermented soybean product with a firm, slightly nutty texture that’s perfect for soaking up marinades like this one. Check out my post if you want to learn more about cooking tempeh!
Ingredients for Tempeh Bacon
- Soy sauce: The base of the marinade, gives it that salty, umami flavor. Swap for tamari or coconut aminos to keep it gluten-free.
- Apple cider vinegar: Adds tang and helps the marinade penetrate the tempeh.
- Maple syrup: Balances the salty and smoky flavors with a touch of sweetness.
- Cumin: Adds warmth and depth to the marinade.
- Smoked paprika: Important for that smoky, bacon-like flavor.
- Black pepper: For a little bite (but not spicy)
- Liquid smoke: This is what really makes it taste like bacon! A little goes a long way so you only need 1 tsp. I’ve had a bottle of this in my pantry for a year and still haven’t used the whole thing!
- Tempeh: You’ll need one 8 oz block (nearly every package I’ve seen at the store comes in this size).
- Olive oil: For pan-frying, optional but recommended for the crispiest edges.
How to Make the Best Vegan Tempeh Bacon Recipe
1. Slice your Tempeh Block
Depending on how you slice it, you can create anywhere from 10-22 strips. If you want it crispier, try to go thinner (which will make more strips. )
If your tempeh is crumbling a lot, make slightly thicker strips. Although, the crumbles taste AMAZING when they are pan-fried (like “bacon bits!”)
I found the 5-grain tempeh crumbles more like to crumble – likely due to the addition of barley, etc – so if you want less crumbling, go for the regular tempeh (which is often gluten-free, just check the package)
2. Mix you Marinade
In a medium-sized shallow bowl, whisk together the soy sauce, apple cider vinegar, maple syrup, cumin, smoked paprika, black pepper, and liquid smoke.
3. Place your strips in a Shallow Dish
If you have a smaller baking dish this works best. A large platter or plate will also work well. Add your strips evenly across the bottom. Pour over your marinade.
4. Flip each strip
Flip the strips in the marinade to make sure they are evenly coated.
Allie’s tip: Be careful with this step – your tempeh strips are pretty fragile, especially if you cut them thinly.
5. Marinate the tempeh bacon
Cover your tempeh with plastic wrap (NOT a dish cloth – it will absorb your marinade if it sinks in…yes, this happend to me 😆)
Place in the fridge flat. Ideally, you should marinate this overnight for the BEST flavor. It really did make a huge difference. I have also marinated for 10 minutes and 1 hour. The longer it sits, the better it is. 10 minutes still tastes good, but it won’t be QUITE as savory.
6. Pan-fry your Tempeh Bacon
In a large shallow pan, add a little high heat oil (like avocado oil) to coat the bottom of the pan, over medium heat. Let it heat for a few minutes.
Add your tempeh strips, but don’t overcrowd it the pan too much. Pan fry your tempeh bacon for 2-3 minutes a side, or until browned and caramelized. Careful so it doesn’t burn!
Allie’s Tip: Don’t crowd the pan! Cook in batches if needed so each piece gets good contact with the skillet.
You will have to add oil each time you add more strips. (The oil really does help create that beautiful golden crispy texture so don’t skip!)
Enjoy your tempeh bacon right away.
Vegan Bacon Tips
- Gluten-free? Use tamari or coconut aminos instead of regular soy sauce.
- Steaming? No need to steam or boil the tempeh beforehand – the marinade does all the flavor work, especially if you marinate overnight!
- Want it crispy? Slice thin for maximum crispiness. With one 8 oz. package I can sometimes make 20 strips!
- Cooking tip: A nonstick or well-seasoned skillet makes flipping much easier. I LOVE my All-Clad non-stick pan.
- Extra spicy? Add a pinch of cayenne or a dash of hot sauce to the marinade
- Oil-free? I don’t recommend it – your tempeh will not really get crispy and will likely stick. You can bake it if you want it totally oil-free (on parchment paper), but when I tried this it turned out quite dry and was not very satisfying.
How to Serve Tempeh Bacon
Tempeh bacon is not just for breakfast! I have used it for lunch, dinner, or even just snacking…it tastes SO good I can never stop at just one!
Here are my favorite ways to use it:
- Stuffed into a breakfast burrito or wrap using my yummy tofu scramble (or served on the side)
- Layered onto my Vegan BLT with Garlic Herb Aioli (this is actually where this recipe originates)
- Crumbled on top of a salad for a smoky crunch (just like bacon bits!) It’s delicious on my Vegan Caesar Salad!
How to Store Vegan Bacon
Store leftover tempeh bacon in an airtight container in the fridge for up to 4 days. Reheat in a skillet for a couple minutes to bring back the crispy edges, or enjoy cold straight from the fridge.
Want to make it ahead? You can marinate the tempeh up 24 hours in advance and keep it in the fridge, then cook it fresh when you’re ready to eat.
Common Questions
It can be if you use tamari or coconut aminos instead of regular soy sauce, and double check that your tempeh doesn’t contain any wheat (some brands offer a 5-grain option).
No, you really don’t have to. Some recipes call for this to reduce bitterness, but I skip it entirely for this recipe and the tempeh still turns out flavorful and crispy. The marinade soaks in beautifully and there’s no bitterness.
I tried this recipe baked, and it turned out quite dry (especially if you do a no-oil method). If you bake it with some oil it will turn out a little crispy, but pan-frying is definitely the best. If you want to bake it, pre-heat oven to 400°F and cook on a baking sheet for 20-25 minutes, flipping halfway.
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The Best Vegan Tempeh Bacon Recipe
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Equipment
Ingredients
- 8 oz tempeh
- 1/4 cup soy sauce or coconut aminos/tamari for gf
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/4 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 tsp liquid smoke
- 1 tbsp avocado oil for cooking (or another high-heat oil)
Instructions
- Slice tempeh into thin, bacon-sized strips. Depending on how thick you cut them, you can make anywhere from 10-20 strips. The thinner, the more crispy they will get – however you don't want them to crumble if too thin, either. Tip: If you get some crumbles, marinate those too – they get crispy and delicious too!
- In a medium-sized bowl, whisk together soy sauce, apple cider vinegar, maple syrup, cumin, smoked paprika, black pepper, and liquid smoke.
- In a small baking pan or a shallow plate, add your tempeh strips evenly on the bottom, then pour the marinade over the top. Carefully flip each tempeh strip in the marinade so it gets evenly coating. Cover with plastic wrap and place in the fridge (flat). Ideally, marinate overnight for the BEST flavor (it really does make a difference). I tested this recipe with a 10 minute, 1 hour, and overnight marinade and the overnight marinade created the MOST delicious tempeh bacon. If you're short on time, try for at least an hour, if possible.
- In a large non-stick skillet, add a high heat oil (like avocado) over medium heat. Use a spatula to spread it evenly. Let it warm for a few minutes.
- Add your tempeh bacon strips, but don't overcrowd the pan.Fry for 2-3 minutes per side. Watch closely so they don't burn. You want them golden brown and a little caramelized. Add more oil as you add more tempeh strips to the pan.
- Enjoy right away, or store in the fridge for up to 4 days.
