Can you fry tempeh bacon instead of baking it?

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.

Can this tempeh bacon be air-fired?

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.

My tempeh has dark spots. Is that something to worry about?

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.

Baked Tempeh Bacon

Name: Baked Tempeh Bacon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 package of tempeh - 8 ounces; 2 tablespoons soy sauce; 1 tablespoon maple syrup; 1 tablespoon apple cider vinegar; 1 teaspoon liquid smoke; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; 1 tablespoon olive oil

Description

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.

Ingredients

Scale

1 package of tempeh - 8 ounces
2 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon liquid smoke
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon olive oil

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Instructions

Slice Tempeh: Carefully cut the tempeh block into thin slices, about 1/4 - 1/8 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.

Notes

Make sure to slice the tempeh to 1/4 inch or 1/8 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

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