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The Best Vegan Tempeh Bacon Recipe

My husband and I have been making tempeh bacon for years. It's got all the smoky, savory flavor of real bacon, with no unnecessary steps like steaming or boiling. Just marinate, pan-fry, and you'll have crispy, flavorful tempeh bacon every time.
Prep Time10 minutes
Cook Time10 minutes
Marinating Time8 hours
Total Time8 hours 20 minutes
Course: Breakfast, Dinner
Servings: 20 slices
Calories: 33kcal
Author: Allie Petersen

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.

Nutrition

Calories: 33kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 164mg | Potassium: 58mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.003mg | Calcium: 15mg | Iron: 0.4mg