Make sweet and smoky maple tempeh bacon in about 20 minutes using minimal, everyday ingredients. It crisps up beautifully, is high in protein and fiber, and works well with breakfast plates, BLTs, salads, and more.
Why you’ll love this family favorite recipe!
Tempeh bacon is a simple, less-processed vegan alternative to traditional bacon. It’s made from tempeh, which is a firm, fermented soy product. Compared with tofu-based versions, tempeh offers a firmer, chewier texture and a nuttier taste. It also brings naturally occurring fermentation benefits and more fiber, making it a satisfying whole-food option.
The method is straightforward: slice the tempeh thin, pan-sear it until golden, then simmer briefly in a maple-soy-laced sauce until the pieces become caramelized and slightly crisp. From start to finish this takes about 15–20 minutes, and the resulting tempeh bacon can be served whole, chopped into lardons, or crumbled over dishes.
This recipe is versatile and forgiving. It pairs well with breakfast plates, sandwiches, grain bowls, and vegetable-forward meals. Use it wherever you want a smoky, slightly sweet, plant-based bacon flavor.
The Ingredients and Substitutes
- Tempeh: Choose plain or smoked tempeh. Avoid heavily flavored varieties so the maple-smoky sauce can shine. Note: blue or dark spots can appear in tempeh due to natural fermentation and are not a sign of spoilage.
Flavor Variations
You can tweak the marinade to suit your preferences. Try any of the following additions:
- Seasoning blend: Stir in ½ tsp smoked paprika, a pinch of garlic powder, and onion powder. Add cayenne for heat.
- Vinegar: A splash of rice vinegar or apple cider vinegar brightens the flavor.
- Fresh herbs: A little thyme or a small sprig of rosemary adds depth.
- BBQ: Brush with a thin layer of barbecue sauce in the final minutes for a sticky glaze.
How to Make Tempeh Bacon
Optional: Steam or simmer the tempeh for 10–15 minutes before slicing to reduce any bitter notes and help it absorb the marinade.
Step 1: In a medium bowl whisk together soy sauce, water, maple syrup, and liquid smoke until smooth.
Step 2: Slice the tempeh block in half lengthwise, then slice each half into very thin strips — aim for about 1/8 inch (3 mm) thick.
Step 3: Heat oil in a large skillet over medium-high heat. Arrange tempeh in a single layer and cook 2 minutes per side until golden.
Step 4: Pour the marinade into the pan and sauté 3 minutes per side, or until the liquid has been absorbed and the edges begin to caramelize.
For an even crispier texture, continue cooking an extra 1–2 minutes per side, watching closely so the pieces don’t burn.
FAQs
Yes. Slice the tempeh and marinate it in a sealed bag or covered dish for up to 12 hours for deeper flavor. Drain slightly before frying so excess liquid doesn’t prevent browning.
Some tempeh varieties have a mild bitter edge from fermentation. Steaming or simmering for 10–15 minutes before slicing helps mellow those flavors and improves marinade absorption.
Yes. If you don’t have liquid smoke, substitute ½–1 tsp smoked paprika to add a smoky note.
Yes. Baking or air frying is possible but may produce slightly drier pieces. Bake at 350°F (175°C) for 25–35 minutes, flipping halfway; for an air fryer, 12–16 minutes flipping halfway works well. Watch carefully to avoid over-drying.
Pro Recipe Tips
- Slice thinly: Aim for 1/8 inch slices for the best crispness. Avoid slices thicker than 1/4 inch unless you prefer a chewier center.
- Don’t overcrowd the pan: Cook in a single layer with space between pieces so they brown evenly. Work in batches if needed.
- Change the shape: Cut slices into small lardons or crumble them for toppings.
- Control the texture: Thinner slices will crisp up more; thicker slices stay chewier in the middle.
- Extra crispiness: Lightly dust slices with a bit of cornstarch before frying to increase surface crunch.
Serving Suggestions
Try maple tempeh bacon in these ways:
- Alongside breakfast and brunch items such as tofu scramble, avocado toast, bagels, or breakfast hashes.
- In sandwiches — a vegan BLT, breakfast burritos, wraps, or as a smoky burger topping.
- Tossed into salads or grain bowls for an added smoky, savory crunch.
- As a garnish for soups and stews to add texture and flavor.
- Stirred into pasta dishes for contrast with creamy sauces.
- Crumble over baked potatoes or roasted vegetables.
How to Store Tempeh Bacon?
Store: Keep cooled tempeh bacon in an airtight container in the refrigerator for 3–4 days.
Freeze: Flash-freeze pieces on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a skillet over medium heat until warmed and crisp.
Reheat: Warm gently in a skillet with a touch of oil over medium heat to restore crisp edges.
More Vegan Brunch Recipes
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If you try this tempeh bacon recipe, please leave a rating and share how it turned out in the comments — feedback helps others and inspires improvements. Thanks!
Tempeh Bacon
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1 tablespoon maple syrup
- ½ tablespoon liquid smoke (or ½–1 tsp smoked paprika)
- 1 tablespoon canola or other neutral oil
- 1 (8-ounce) package tempeh
Instructions
- In a medium bowl whisk together the soy sauce, water, maple syrup, and liquid smoke. Set aside.
- If desired, steam the tempeh for 10–15 minutes to reduce bitterness. Then slice the tempeh block in half lengthwise and cut into very thin slices.
- Heat the oil in a large skillet over medium-high heat. Arrange tempeh in a single layer and cook 2 minutes per side until golden.
- Pour the marinade into the pan and sauté 3 minutes per side, flipping once, until liquid is absorbed and pieces are glossy. Cook 1–2 additional minutes per side for extra crispiness if desired.
Notes
- Slice thinly: Aim for thin slices (about 1/8 inch) so pieces crisp well without falling apart.
- Don’t overcrowd: Fry in a single layer with space between pieces; work in batches if necessary.
- Shape and texture: Cut into lardons or crumble for different textures. Thinner slices crisp more; thicker slices stay chewier.
Nutrition
Carbohydrates: 18 g
Protein: 23 g
Fat: 19 g