Tempeh bacon is a smoky, crispy, and flavorful plant-based protein that you can make in about 15 minutes from a cube of tempeh.
Our recipe is quick and easy, and there’s no need to marinate the tempeh! When pan-fried to perfection, this is a fun and tasty alternative to satisfy your bacon cravings.
Try it on vegan carbonara or potato leek soup, in a vegan pasta salad, or on butternut squash soup; you’ll see, it’s delicious!
Table of Contents
What is tempeh?
Tempeh, or Tempe, is a traditional Indonesian, more precisely, Javanese food made with whole, fermented soybeans.
It’s popular across Southeast Asia, where it has been used for centuries as a staple source of protein.
Like tofu, it’s made from soy. The main difference between tempeh and tofu is that tempeh uses whole fermented soybeans, while tofu is made from curdled soy milk that is not fermented.
Tempeh has a firm texture and a distinct flavor that gets stronger and more pungent as it ages.
Due to its compact and somewhat meaty texture, tempeh lends itself well to being turned into bacon-like strips or bites.
When pan-fried with a splash of soy sauce and spices, it becomes incredibly flavorful and umami-packed.
It mimics the smoky, savory flavors of pork bacon and pairs well with recipes such as broccoli salad, cabbage soup, broccoli pasta, and many of our easy pasta recipes.
You can even use it in a sandwich to add protein and delicious savory flavor.
Ingredients
Quantities are in the recipe box at the bottom of the page.
- Tempeh: we use it as our meat replacement for this tempeh bacon. You can use plain tempeh or smoked tempeh.
- Olive oil: to pan-fry the bacon. You can substitute another vegetable oil for olive oil.
- Soy sauce: to add a savory flavor and umami. We use reduced-sodium soy sauce. You can substitute tamari sauce for soy sauce to make it gluten-free.
- Spices: we use smoked paprika and garlic powder. The smoked paprika is mainly for the smokey flavor, and you can replace it with a teaspoon of liquid smoke.
- Maple syrup: optional to add sweet notes to the bacon slices and to help the sauce stick to the tempeh.
- Salt and black pepper
How to make tempeh bacon
To make perfect tempeh bacon, start by slicing your tempeh. The key is to cut it thin but not too thin so that it breaks and burns as it cooks.
I aim for about ⅛ inch or 3mm thin slices.
Tip: If you plan to use the bacon for pasta or salads, you can cut it into small dice instead.
Next, prepare the magic sauce to give the tempeh bacon its flavor.
In a small bowl, whisk together soy sauce, maple syrup, smoked paprika, garlic powder, salt, and black pepper. Set aside.
Heat a large non-stick skillet over medium heat and add olive oil.
Once hot, add the tempeh slices on a single layer without overlapping. You should be able to add about half the slices.
Fry the slices on medium-low heat for 3 minutes, then turn them and cook 2 more minutes on the other side, or until they are golden brown.
Add about half of the sauce to the hot pan and cook the slices in the sauce for a couple of minutes or until the tempeh is glazed in the sauce.
Move the slices around in the sauce and turn them once more to help them coat evenly.
Remove tempeh bacon from the pan and repeat with the second batch of slices.
How to use tempeh bacon
You can use tempeh bacon just like you would use regular bacon.
VEGAN BLT
- Toast two slices of sandwich bread or homemade no-knead bread nicely.
- Smear both slices with our 1-minute vegan mayo.
- Add a leaf of romaine lettuce to the first slice.
- Top with 2 slices of tomato, season them with salt and pepper!
- Top with as much tempeh bacon as you like.
- Cover with the other slice of toasted bread, mayonnaise-side down.
- Cut in half with a bread knife and enjoy. This is so good!
VEGAN EGG SALAD SANDWICH
- Toast two slices of sandwich bread.
- Add romaine lettuce and plenty of this delicious vegan egg salad.
- Top with sliced radishes and more romaine and tempeh bacon strips. Cover and enjoy!
BREAKFAST: Use it to make the BEST vegan breakfast ever made. Our favorite combinations are:
- On our ridiculously easy tofu scramble.
- In a vegan breakfast burrito.
- To add protein to a sweet potato hash.
WITH PASTA: It’s excellent for vegan carbonara or mushroom alfredo pasta.
ON SALADS: We adore tempeh bacon with broccoli salad, avocado salad, vegan potato salad, and creamy macaroni salad. You can also make a simple salad with vegan ranch dressing.
ON SOUPS: It’s delicious as a garnish for split pea soup, cabbage soup, or broccoli soup.
Tips
- Slice it thin: The thinner you can slice your tempeh, the crispier your “bacon” will become
- Watch the heat: Keep it at medium – too high, and it will burn, too low, and it won’t get crispy.
- Don’t overcrowd the pan: Cook in batches if necessary to ensure each piece gets crispy. The slices should never overlap.
Storage
Store any leftover tempeh bacon in an airtight container in the refrigerator for up to 5 days.
Reheat in a pan for best results, though it can also be enjoyed cold.
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Tempeh Bacon
Ingredients
- 4 ounces tempeh
- 2 tablespoons olive oil
- 4 tablespoons soy sauce
- 1 tablespoon maple syrup
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper add a pinch salt to taste only if necessary
Instructions
- SLICE TEMPEH: Slice 4 ounces tempeh into thin slices of about ⅛-inch (3mm).
- MAKE SAUCE: In a small bowl, whisk 4 tablespoons soy sauce, 1 tablespoon maple syrup, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, and ⅛ teaspoon black pepper. Set aside.
- PAN FRY: Heat 1 tablespoon olive oil in a large non-stick skillet.Add some, about half, of the sliced tempeh on a single layer and pan fry on medium-low heat for 3 minutes. Flip it over and fry 2 more minutes or until golden brown.
- ADD SAUCE: Pour about half of the sauce over the tempeh and keep cooking for about 2 minutes or until the slices are glazed in the sauce.Move the slices around in the sauce and flip them once more to help them coat evenly. Taste and adjust with a pinch of salt if necessary.
- SERVE: Serve tempeh bacon in a sandwich, on salads, soups, or with pasta.
Notes
- Tempeh: you can use plain tempeh or smoked tempeh.
- Olive oil: substitute a neutral vegetable oil such as avocado oil or canola oil.
- Soy sauce: we recommend reduced sodium soy sauce. Substitute tamari or coconut aminos to make the recipe gluten-free.
- Smoked paprika: substitute 1 teaspoon of liquid smoke or 1/2 to 1 teaspoon of chipotle powder for a smokey/spicy twist.
- Garlic powder: substitute onion powder.
- Maple syrup: substitute agave syrup or 2 teaspoons of sugar.
- Slice it thin: The thinner you can slice your tempeh, the crispier your “bacon” will become
- Watch the heat: Keep it at medium – too high and it will burn, too low and it won’t get crispy
- Don’t overcrowd the pan: Cook in batches if necessary to ensure each piece gets crispy. The slices should never overlap.
Nutrition
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Yes. The best “bacon” I’ve tried. Very easy and quick.
I had half a package of tempeh that needed to be used and found your recipe. Perfect!
Hi Linda,
That’s a great use of leftover tempeh! I’m very happy you liked the recipe 🙂
Have a wonderful week! Kindest,
Louise
Tried this recipe and I can definitely say it was amazing! My friends loved it too. I have a question, how long do leftovers last in the fridge?
Thank you Alexia, I’m delighted that you like the recipe. The sauce can be stored in the fridge for up to 3 days- and I highly recommend heating it on a pan before eating 🙂