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, which echoes countless other variations online but 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.
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Why You'll Love This Recipe
- Bold Flavor: This tempeh bacon packs a punch with its savory, salty, subtly sweet, and smoky flavor.
- Versatility: Enjoy it in various dishes—from breakfast scrambles to BLT sandwiches, its adaptability shines.
- Healthy: This is a great plant-based protein, nutrient-rich alternative to regular bacon.
Does Tempeh Bacon Really Taste Like Bacon
Short answer: Not exactly. Tempeh bacon has a smoky, savory flavor similar to bacon, but the texture and taste are different.
Longer answer: While this alternative to bacon shares some similarities with traditional bacon, such as smokiness and saltiness, its flavor is distinct due to the fermented soybean base of tempeh.
The texture also varies. Tempeh tends to be 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.
While it may not perfectly mimic the taste of bacon, tempeh bacon offers a satisfying alternative with its unique flavor profile that I enjoy in sandwiches, wraps, and salads. I hope you do too.
Ingredients
Here is a picture of the 8 simple ingredients you'll need for this bacon-flavored tempeh. For quantities, see the recipe card.
Ingredient Notes
- 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.
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 - Combine Marinade Ingredients: Mix soy sauce, maple syrup, vinegar, liquid smoke, paprika, garlic powder, and pepper in a container.
Step 3 - Marinate Tempeh: Coat slices by gently tossing them around the marinade. Let sit for 30 minutes overnight in the fridge. The longer, the better.
Step 4 - Arrange the Tempeh on the Baking Sheet: Without overlapping, place the tempeh on a baking sheet. Brush with a little oil to help crisp up the tempeh.
Step 5 - Bake the tempeh in the oven for about 20-30 minutes, flipping halfway through.
Step 6 - 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. But hey, a quarter-inch slice still brings the bacon vibes.
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 for best flavor.
Storage and Reheating
Storage: 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: Reheat vegan tempeh bacon by quickly frying it in a skillet, baking it in the oven, or microwaving it until heated through.
Freeze: Tempeh bacon stores suprisingly 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
While baked tempeh bacon can jazz up anything that screams for a flavor or protein kick—like a salad or sandwich—here are a few ideas to chew on:
- Breakfast Burrito: Tuck it inside a burrito with tofu scramble and veggies.
- Avocado Toast: Top creamy avocado toast with crispy tempeh bacon strips.
- Caesar Salad: Crumble over a vegan Caesar salad for a smoky crunch.
- Loaded Baked Potato: Chop and sprinkle on a vegan sour cream-loaded potato.
- Vegan Cobb Salad: Crumble it up and add it to a hearty Cobb salad.
- Tempeh Bacon Wrap: Fill a wrap with tempeh bacon, lettuce, tomato, and vegan ranch.
- Vegetables: You can crumble and add them to any steamed, sauteed, or sheet pan oven roasted vegetables.
Frequently Asked Questions
Absolutely! This method yields a moister result compared to my preferred crispier baked or air-fried versions. But the skillet is quicker! 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.
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, flipping halfway through for even crispiness. 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.
Na. 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.
More Delicious Vegan Recipes
What did you think?
Got a minute? Dive into the comments and rate this Baked Tempeh Bacon to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good or if you plan to make it. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Baked Tempeh Bacon
This baked tempeh bacon brings a fantastic depth of umami flavor and a satisfying, chewy but crispy texture. Here’s a tempeh recipe to get that smoky, savory goodness onto your plate.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 1 package of tempeh - 8 ounces
- 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: Carefully cut the tempeh block into thin slices, about ¼ - ⅛ inch thick.
- Whisk: 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.
Notes
Make sure to slice the tempeh to ¼ inch or ⅛ inch for the best texture.
Frying tempeh in a skillet offers a more moist tempeh and is faster than baking. However, it won't be as crispy. If you want to fry the tempeh in a skillet, place the tempeh and marinade in a little oil over medium heat and fry until crispy, about 4 minutes per side.
If you want to air fry the tempeh, preheat to 375°F, and place the strips in a single layer for good airflow. Cook for 5 minutes, flipping halfway. Watch closely as air fryers can quickly dry out or burn the tempeh.
Nutritional information is only an estimate.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: main course
- Method: oven
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 177
- Sugar: 3.7 g
- Sodium: 229.5 mg
- Fat: 10.1 g
- Carbohydrates: 11.8 g
- Protein: 11.4 g
- Cholesterol: 0 mg
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.