If you have been missing the smoky, savory flavor of bacon, I’ve got you covered! This smoky Tempeh Bacon is a delicious plant-based alternative that you can feel good about eating. It’s slightly smoky, a little sweeet and so satisfying. Plus, it’s made from wholesome ingredients and is easy to prepare. (Watch the video below)
I love having a batch of this in the fridge—it makes quick meals so much easier. Whether I’m adding it to a breakfast plate, piling it on a sandwich, or tossing it into a wrap, it always adds that extra punch of flavor. Crumble some over a baked potato or mashed potatoes. Use as a topping on a steaming bowl of Potato Corn Chowder or Potato Leek Soup. Adorn your favorite veggie burger with a couple of slices for a nice smoky addition. It’s a wonderful addition to Breakfast or Brunch with Pancakes, Waffles or Tofu Scramble.
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Why I Love Tempeh
Tempeh is such a powerhouse ingredient. It’s a traditional fermented soybean product that’s naturally high in protein and fiber, which makes it both filling and nourishing. Since it’s fermented, tempeh also contains probiotics that are good for gut health. I like it because it’s minimally processed and so versatile. Once you season it well, like in this recipe, it takes on a wonderful savory flavor. A wonderful addition to Breakfast or Brunch.
A Few Ingredient Highlights
- Tempeh – A fantastic plant-based protein that helps keep you full and satisfied.
- Maple Syrup – Just a touch balances out the smoky flavors.
- Liquid Smoke & Smoked Paprika – These give you that classic “bacon-y” smokiness.
- Rice Vinegar – Brightens the marinade and helps tenderize the tempeh.
- Onion & Garlic Powder – Simple pantry spices that round everything out with a savory depth.
Watch how easily the Smoky Tempeh bacon comes together.
This is the one I have and I love it. I can make a large amount of pancakes quickly, brown my tempeh bacon and veggie burgers. I don't use any oil and nothing sticks.
Ingredient Swaps
- If you don’t have tempeh, you can use extra-firm tofu, just slice it thin so it can soak up the marinade.
- No maple syrup? Try date syrup, or date paste for a whole-food option.
- Swap rice vinegar with apple cider vinegar.
- If you’re not a fan of liquid smoke, use extra smoked paprika and a splash of tamari for depth.
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Ingredients
Method
- Slice the tempeh in 1/8 -1/4 inch slices the short side and place in a shallow dish.
- In amall jar or bowl, whisk together the marinade ingredients to combine completely. Pour over tempeh in the dish making sure each piece gets covered. Cover and refrigerate for at least 1 hour and up to 24 hours. Of course the longer marinade time allows the tempeh to absorb more flavor.
- Heat a non stick skillet over medium heat, or set an electric griddle to 350 degrees. Place marinated tempeh slices on the pan or the griddle in a single layer, and brush with extra marinade. Cook about 3 minutes per side being careful to not burn it. Keep applying leftover marinade until you have used it all.
- Remove fro heat and let cool slightly. Store leftoves in a covered container in the refrigerator.
- Serve on toasted bread with lettuce, tomato, avocado and vegan mayonaisse. Serve with tofu scramble, pancakes or waffles. Top your favorite veggie burger or add it to pita pocket with greens or include it in a wrap with fresh veggies and your favorite spread like hummus, mayo or a vegan cream cheese spread. Crumble over a baked potato or mashed potatoes.
Tried this recipe?
Let us know how it was!
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I loved how easy it was to make and how delicious it was on the sourdough bread! I have to add more soy products into my life and Tami this one is going in my must make again recipe files! I look forward to making the BBQ Tempeh next!
I’m so glad you enjoyed the recipe! It really does pair perfectly with sourdough, doesn’t it? 😊 I love hearing that it’s going into your “make again” file—that’s the best compliment. Adding more soy products is such a great way to bring variety and protein into your meals. Can’t wait to hear what you think of the BBQ Tempeh next!