Hey there! Anne Carter here from Beyond the Bayou Blog. Today, I’m excited to share My Tempeh Bacon Recipe with you all. After years of working in restaurants, I’ve picked up a few tricks, and this one’s become a favorite at home.
Now, I know what some of you might be thinking – tempeh bacon? Really? But trust me on this one. It’s a great option whether you’re cutting back on meat or just looking to try something new.
I stumbled upon this idea when a vegetarian friend came over for brunch. I wanted to make something that would give that satisfying bacon-y taste without the meat. After some trial and error, this recipe was born.
It’s pretty simple to make, and the results are delicious. The tempeh gets nice and crispy, with a smoky, savory flavor that’ll have you reaching for seconds. So, let’s get cooking!
What Is Tempeh?
Tempeh is a tasty plant-based meat alternative from Indonesia, made from fermented soybeans. Imagine a cake made of soybeans! You usually find it in rectangular blocks or strips, and it comes either plain or pre-flavored.
Plain tempeh has a meaty, nutty taste with a hint of umami, kind of like mushrooms. Its texture is crumbly at first but gets crispy and tender when you cook it.
Why I Love This Recipe?
- Tastes Just Like Bacon!
The secret to making vegan bacon taste like the real thing is in the marinade. - Amazing Marinade:
Using simple pantry ingredients, this marinade is tangy, sweet, spicy, salty, and smoky. It gives tempeh that rich, smoky flavor you love in bacon. - Texture Tricks:
While tempeh will never have the exact texture of bacon, there are ways to make it more satisfying as a bacon alternative. Follow these tips to get the best results!
Tempeh Bacon Recipe
Equipment
- Cutting Board
- Mixing Bowl
- Whisk
- Measuring Spoons
- Measuring Cups
- Baking sheet
- Parchment Paper
- Basting Brush
Ingredients
- 8 ounces tempeh
- 1 dash cayenne optional // omit for less heat
- 1 Tbsp oil
- 2 ½ Tbsp maple syrup
- 1 ½ tsp liquid smoke
- 3 Tbsp tamari
- 1 ½ tsp smoked paprika
- 1/2 tsp ground black pepper plus more for coating
- 1 healthy pinch sea salt
Instructions
- Slice tempeh in half, then each half into three thin squares, and each square into three strips (about 18 pieces).
- Whisk oil, tamari, maple syrup, salt, liquid smoke, smoked paprika, black pepper, and optional cayenne in a shallow dish.
- Coat tempeh strips in marinade and marinate for 10-15 minutes, flipping once.
- Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Arrange marinated tempeh on the baking sheet, reserving excess marinade.
- Bake for 10 minutes, flip, brush with reserved marinade, and bake for another 8-10 minutes until crispy.
- Enjoy immediately or store leftovers in the fridge for up to 5 days or in the freezer for up to 2 months. Reheat before serving.
Nutrition
What To Serve With Tempeh Bacon?
