This baked tempeh bacon boasts a rich umami flavor and a delightfully chewy yet crispy texture. Here's the recipe to bring this smoky, savory delight to your table.
I know—the internet is swamped with tempeh bacon recipes. It's pretty much a vegan or plant-based initiation to master one. Despite slight variations in ingredient amounts and cooking methods—some baked, others air-fried or pan-fried—they're all strikingly similar.
So, why add another to the mix on my blog? This recipe is my tried-and-true blueprint that has stood the test of time in my kitchen. While I might flirt with the air fryer or skillet now and then, my heart belongs to the oven method detailed here to get a crispy, flavorful bacon-esque vibe that I wanted to share with you.
If you like tempeh bacon, try Arugula and Pear Salad with Pumpkin Vinaigrette, or add it to a delicious Vegan Cobb Salad.
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Why You'll Love This Recipe
- This tempeh bacon packs a punch with its savory, salty, subtly sweet, and smoky flavor.
- It can be enjoyed in various dishes, like breakfast scrambles or sandwiches.
- This is a great plant-based protein, nutrient-rich alternative to regular bacon.
Does Tempeh Bacon Taste Like Bacon
Short answer: Not exactly. Tempeh bacon has a smoky, savory flavor similar to bacon, but the texture and taste differ.
Longer answer: While this alternative to bacon shares some similarities with traditional bacon, such as smokiness and saltiness, its flavor and texture is distinct due to the fermented soybean base of tempeh.
Tempeh is chewier than pork bacon's crispy texture. However, I've found that the thinner you slice the tempeh and you bake it, the closer it gets to imitating the real deal.
Additionally, tempeh bacon absorbs the marinade flavors, resulting in a taste that is reminiscent of bacon but with its own delicious flavor.
Ingredients
- Tempeh - In addition to soybeans, tempeh can also be made from other legumes, grains, or a combination of ingredients, offering a variety of flavors and textures. Try different tempeh to find the one you like most.
- Soy Sauce - If you want gluten-free, use tamari, liquid aminos, or coconut aminos.
- Maple Syrup - Use agave as a substitute.
- Liquid Smoke - This gives the tempeh a smoky flavor. This can be found in the same area as BBQ sauce at all major grocery chains.
For quantities and a list of all the ingredients, see the recipe card.
How To Make Baked Tempeh Bacon
Below is the process in pictures. This is a great beginner recipe because it's so easy to do. See the recipe card for details.
Step 1 - Slice Tempeh: Cut into ¼ - ⅛ inch thin strips.
Step 2 - Mix soy sauce, maple syrup, vinegar, liquid smoke, paprika, garlic powder, and pepper in a container and add the tempeh.
Step 3 - Without overlapping, place the tempeh on a baking sheet. Brush with a little oil to help crisp up the tempeh.
Step 4 - Bake the tempeh in the oven for about 20-30 minutes, flipping halfway through. Once the edges are crisp and golden brown, remove and serve. It will continue to crisp up as it cools.
Recipe Tips
- My number one tip to get tempeh bacon crispy is to make sure to slice the tempeh as thin as you can without it falling apart. Aim for one-eighth of an inch for that perfect balance of delicate and robust.
- My second tip for making them crispy is not to skip adding a brush of oil to each piece before baking. It crisps them up without drying them out.
- When baking tempeh, letting it marinate for at least 30 minutes really amps up the flavor—marathon marinating sessions are even better if you’ve got the time!
- This is a great meal to prep ahead. Leave it in the marinade and cook as needed.
Storage and Reheating
- Place cooked vegan tempeh strips in an airtight container or resealable bag in the refrigerator. It's best to use it within 5 days for optimal freshness. You can also store them uncooked in the marinade for the best flavor.
- Reheat vegan tempeh bacon by quickly frying it in a skillet, baking it in the oven, or microwaving it until heated through.
- Tempeh bacon stores surprisingly well in the freezer for up to a month. Just make sure to keep in a freezer-friendly container to prevent freezer burn.
Serving Suggestions
- Tuck it inside a burrito with tofu scramble and veggies.
- Top creamy avocado toast with crispy tempeh bacon strips.
- Crumble over a vegan Caesar salad for a smoky crunch.
- Vegan Cobb Salad: Replace the vegan bacon bits, crumble up the tempeh bacon, and add it to a hearty Cobb salad.
- Fill a wrap with tempeh bacon, lettuce, tomato, and vegan ranch.
Tempeh Bacon FAQS
Yes. Fry the marinated tempeh strips and the marinade in a skillet with oil over medium heat until crispy, about 4 minutes per side. I often let the marinade evaporate and the tempeh caramelize.
Yes! To make tempeh bacon in the air fryer, preheat it to 375°F (190°C), arrange marinated tempeh strips in a single layer in the basket for optimal airflow, and cook for about 5 minutes. Monitor closely as air fryers vary and dry out or burn the tempeh quickly.
Yes, it can be slightly bitter. Tempeh's bitter vibes might not be everyone's cup of tea—some folks love it, while others bolt at the first taste. But fear not if you're one of those peeps - there are ways to tame that bitterness. Blanching tempeh in boiling water or steaming it for a few minutes before using it in the recipe can help to lessen the bitterness.
No. The dark spots that can appear on tempeh are often harmless mold, similar to the mold you might see on cheese. It's a natural part of fermentation and is safe to consume.
Sides For Tempeh Bacon
Baked Tempeh Bacon
Ingredients
- 8 ounces package of tempeh
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon liquid smoke
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Slice Tempeh: Carefully cut the tempeh block into thin slices, about ¼ - ⅛ inch thick.
- Mix Marinade: Whisk together the soy sauce, maple syrup, apple cider vinegar, liquid smoke, smoked paprika, garlic powder, and black pepper in a container with a lid. Stir until well combined.
- Marinate: Place the tempeh slices in the container with a lid. Shake the container gently to coat all the pieces. If you shake too hard, some of the pieces may break, so be gentle. Alternatively, use a resealable plastic bag. Let the tempeh marinate for at least 30 minutes, or overnight in the refrigerator.
- Bake: When you're ready, preheat your oven to 375°F (190° C). Arrange the tempeh strips on a baking sheet lined with parchment paper. Brush oil over each piece. Bake for 10-15 minutes, then flip the strips and bake for another 10-15 minutes until they are browned and crispy
- Serve: Serve immediately as part of a hearty breakfast, in sandwiches, or crumble it over salads for a smoky, protein-packed addition. See the post for more ideas.
Nicholas says
I don't like tempeh too much but I think I'm going to try this - looks like it might get me to eat it more often. Thanks for the recipe.
Regi Pearce says
I hope you do try it. Let me know how it goes. Thanks for the comment.