Tempeh Bacon
Servings: 4 people
- 4 ounces (125 grams) tempeh
- 2 tablespoons (2 tablespoons) olive oil
- 4 tablespoons (4 tablespoons) soy sauce
- 1 tablespoon (1 tablespoon) maple syrup
- ½ teaspoon (½ teaspoon) smoked paprika
- ½ teaspoon (½ teaspoon) garlic powder
- ⅛ teaspoon (⅛ teaspoon) black pepper add a pinch salt to taste only if necessary
- 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.
SUBSTITUTIONS
- 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.
