This sweet and smoky tempeh bacon can be made in the oven or on the stove in just over 30 minutes. It's perfect in sandwiches, crumbled into soups or enjoyed with breakfast!
When I'm looking for a smoky "meaty" protein to add to sandwiches or serve with breakfast, this smoky tempeh bacon hits the spot.
The tempeh is sliced and then marinated in a few simple seasonings like maple syrup and smoked paprika. While not smoked in the traditional sense, my take on smoked tempeh uses liquid smoke and smoked paprika to impart that classic smoky flavor.
I like to pan-fry the tempeh like classic bacon, but it can also be baked in the oven.
If you like this recipe, check out my smoky tofu recipe! It uses similar ingredients but it's baked instead of pan-fried.
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Recipe features
- Dietary features: vegan, vegetarian, nut-free, gluten-free optional
- Sweet and smoky: Inspired by classic bacon flavors, my meatless twist features sweet, salty, and smoky flavors.
- Includes instructions for baking or pan-frying.
Ingredients
- Tempeh: One package usually has 8 ounces of tempeh. Find tempeh in the refrigerated "plant-based" section at most grocery stores.
- Liquid smoke: This adds smoke flavor. A little bit goes a long way, so I recommend starting small and adding more to taste.
- Maple syrup adds that classic sweetness. An equal amount of brown sugar also works here. For a less sweet "bacon", decrease to taste.
- Soy sauce adds a rich, deep flavor and saltiness. Replace with tamari to make gluten-free. Coconut aminos also work but have a slightly sweeter flavor.
- Apple cider vinegar adds acidity. Regular vinegar can be used in a pinch.
- Smoked paprika contributes to the smokiness, as the name implies! Chipotle chili powder is probably the most similar seasoning to use if you can't find smoked paprika.
Marinade
Slice tempeh width-wise into 20-22 pieces about ½ centimer each. Thinner tempeh means crispier tempeh!
Optional: Steam the sliced tempeh in a steamer basket for 10 minutes (see tips below if you don't have a steamer basket.)
Why steam? Steaming tempeh removes the bitter flavor that it can sometimes have. It also helps the tempeh better absorb the marinade.
Step one: Whisk together the marinade in a small bowl.
Step two: Line the tempeh up in a shallow dish. Pour the marinade over the tempeh. Marinate for at least 15 minutes and up to 24 hours. The longer it marinates, the more flavorful it will be.
Pan-fry method
You can either pan-fry or bake the tempeh. I personally prefer the pan-fried tempeh over baked because it gets a little crispier and is quicker.
- Heat a large skillet over medium heat. Once hot, with enough oil to coat (you can use canola or olive oil). Once hot, add the marinated tempeh. Reserve the marinade for later.
- Sauté until lightly browned on one side. Flip the tempeh.
- Pour in the reserved marinade. It will look like a lot of liquid, but should cook off completely within 3-5 minutes. This will get the bacon extra crispy and adds a lot of extra flavor.
- Continue sautéing until the liquid is evaporated and bacon reaches your desired crispiness, flipping again as needed. Turn the heat up to medium-high if the liquid isn't evaporating.
Oven method
- Heat the oven to 350 degrees F. Line tempeh up on a parchment-paper lined baking sheet (full or half sized will work), careful to not overlap.
- Bake for 10 minutes. Baste the bacon with leftover marinade. Return to the oven and bake another 10 minutes, until golden and almost crisp.
Note: This is an oil free option. If you prefer a crispier result, simply toss the marinated bacon in a bit of olive oil before baking.
Cassidy's tips
- DIY steamer: You can use an all-metal colander or metal sieve in place of a steamer basket. Simply fill a similarly sized sauce pan with 1 inch simmering water. Place the colander on top the of the pan. Cover with that pan's lid to steam.
- Marinating: Marinating the tempeh isn't required but it makes the end result so much more delicious. You can marinate the tempeh for up to 24 hours for maximum flavor.
- Smoke flavor: Don't have smoked paprika? Liquid smoke can be used to add smokiness to the bacon. Start with ¼ teaspoon -- this stuff is strong!
- Sweetness: Decrease maple syrup for a less-sweet bacon.
- Shapes: For longer pieces of bacon, simply slice lengthwise instead of widthwise. This will yield about ⅓ as many pieces.
- Spice: Add hot sauce or cayenne pepper to the marinade for a spicier result.
Storage notes
- Keep refrigerated in a closed container for 3-4 days.
- Reheat in a pan over medium heat to make crispy again.
- Serve anywhere you would traditional bacon. Crumble tempeh bacon up on baked potatoes, in soups, or even as a pizza topping. I love a classic TLT (tempeh, lettuce, tomato sandwich) with avocado added. Or you can keep things classic by pairing with a tofu scramble and vegan pancakes for the ultimate veg-friendly breakfast.
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Smoked Tempeh Bacon
Ingredients
- 1 8 ounce block tempeh
- ¼ cup vegetable broth or water
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or brown sugar
- ½ teaspoon liquid smoke plus more to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1-2 tablespoons olive oil canola also works
Instructions
- Slice tempeh widthwise into 20-22 thin pieces.Optional: Steam sliced tempeh in a steamer basket for 10 minutes (see tips below if you don't have a steamer basket). This removes the bitter/astringent flavor that tempeh sometimes has.
- Meanwhile, mix together the marinade: vegetable broth, soy sauce, apple cider vinegar, maple syrup, liquid smoke, garlic powder, onion powder, smoked paprika. Taste the marinade and add additional liquid smoke, just ½ teaspoon at a time, to reach desired level of smokiness.
- Line the tempeh up in a shallow dish. Pour the marinade over the tempeh. Marinate for at least 15 minutes and up to 24 hours.
- Heat a large skillet over medium heat. Once hot, add enough oil to coat.
- Add the marinated tempeh without the marinade. Reserve the marinade for later.
- Sauté until golden on one side, about 2-3 minutes. Flip the tempeh. Pour in the reserved marinade. It will look like a lot of liquid, but should cook off completely within 3-5 minutes. Turn the heat up to medium-high if needed.
- Continue sautéing until the tempeh is crisp and golden. If the tempeh starts to blacken, decrease the heat slightly. Enjoy!
Video
Notes
- Steaming: You can use an all-metal colander or metal sieve in place of a steamer basket. Simply fill a similarly sized saucepan with 1 inch of simmering water. Place the colander on top of the pan. Cover with that pan’s lid to steam.
- Baking instructions: Heat the oven to 350 degrees F. Line tempeh bacon up on a parchment-paper-lined baking sheet, careful to not overlap. Reserve the marinade. Bake for 10 minutes. Flip the tempeh and baste or brush with reserved marinade. Bake another 10 minutes, until golden and crisp.
- Storage: Keep refrigerated in a closed container for 3-4 days. Reheat in a pan over medium heat to recrisp.
- Gluten-free option: Use tamari and make sure your tempeh is certified gluten-free. Sometimes tempeh is processed with gluten-containing ingredients even though the tempeh itself is gluten-free.
- Bacon bits: Finely dice the tempeh instead of slicing it. Use the same cooking method. The bacon bits are ready when crisp and almost fried.
Michelle says
I made this recipe and it did not turn out. At first it taste great and as I was chewing it there was such a bad bitter taste it would not leave my taste buds so I wind up throwing the whole thing out.
Cassidy Reeser says
I'm sorry it didn't work out! Did you steam the tempeh? I'm guessing the tempeh is to blame as none of the ingredients are bitter.
Ashley says
Hi I was wanting to try this recipe but have never used tempeh before. What brand do you recommend?
Cassidy Reeser says
Hi! Lightlife is my go-to. I use the “original” kind.