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Tempeh Bacon
Weeknight · 15–30 min

Tempeh Bacon

Helen Zoller makes this tempeh bacon when she wants a smoky, savory topper for sandwiches, bowls, and breakfast plates. A long marinade does most of the work, so the pan time is short and easy.

Helen Zoller’s pick · founder of serenity sanctuaries · 6 years, 11 months plant-based
@https://www.instagram.com/serenitysanctuaries/
Hands-on
20 min
Hands-off
3 hr
Total
3 hr 20
Dishes
3
26gprotein461cal21gcarbs33gfatper serving · $2.11
Skillstove

Method

  1. 1

    Chop the tempeh into thin strips, about the width of a slice of bacon.

  2. 2

    In a dish large enough to hold the strips, whisk together the avocado oil, liquid aminos, maple syrup, vegan Worcestershire, and liquid smoke.

  3. 3

    Stir in the smoked paprika, onion powder, and cayenne if you are using it.

  4. 4

    Add the tempeh strips to the marinade and turn them gently until every strip is coated.

  5. 5

    Let the tempeh marinate in the fridge for at least 3 hours, or overnight for the best flavor.

  6. 6

    Heat the oil in a large pan over medium heat until it is hot.

  7. 7

    Add the tempeh strips in a single layer and let them sizzle for 5 to 6 minutes, until deep golden on the bottom.

  8. 8

    Flip the strips and cook the other side for 5 to 6 minutes. Pour any leftover marinade into the pan for the last minute if you like extra glaze.

  9. 9

    Serve the tempeh bacon warm and enjoy!

Storage

Keep cooked strips in an airtight container in the fridge for up to 5 days. Reheat in a hot pan for a minute or two to crisp them back up.

Good to know
  • Marinating overnight gives the deepest smoky flavor.
  • Cook in batches if your pan is crowded so the strips brown instead of steam.
  • Leave out the cayenne if you want it mild.

Nutrition

per serving
Calories
461
Protein
26g
Carbs
21g
Fat
33g
Fiber
7g
Sodium
1550mg
Contains soyGluten-freePeanut-freeTree nut-free

Calculated from ingredient reference data. Brand labels vary.

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