Make your own tempeh bacon in about 20 minutes. It turns out crispy, savory, and versatile — great for sandwiches, salads, or a flavorful snack.
This homemade tempeh bacon adds bold flavor and a pleasing crunch to many dishes. It’s flexible enough for quick weeknight dinners or a leisurely weekend breakfast.
The method is simple: whisk a few pantry ingredients to make a smoky, savory marinade, slice the tempeh, let it soak briefly, then pan-fry until golden and crisp. Once you try it, you’ll find countless ways to use it.
Ingredients for tempeh bacon
- Oil: Any neutral oil works. Extra virgin olive oil adds richness, but vegetable, avocado, or coconut oil are fine.
- Tempeh: Fresh, firm tempeh — either store-bought or homemade — works well. Use your preferred variety for texture and flavor.
- Soy sauce: Use tamari to keep the recipe gluten-free.
- Maple syrup: Agave nectar or date syrup are good substitutes.
- Smoked paprika: If you don’t have smoked paprika, use regular paprika and increase the liquid smoke slightly for a smokier taste.
- Liquid smoke: Optional but recommended for a barbecue-like smokiness. If you don’t have it, add extra smoked paprika or omit.
Exact quantities are listed in the recipe card below.
How to make vegan tempeh bacon
Step 1: Whisk 1 tablespoon oil with soy sauce, maple syrup, smoked paprika, liquid smoke, and ground cumin in a shallow dish. Set the marinade aside.
Step 2: Slice the tempeh into thin strips, about 1/4 inch (0.6 cm) thick. Aim for even pieces so they cook uniformly.
Step 3: Toss the tempeh strips in the marinade so each piece is coated. Let them sit for 15–20 minutes to absorb the flavors.
Step 4: Heat the remaining 1 tablespoon of oil in a large skillet over high heat. Fry the tempeh 3–4 minutes per side, until golden and crisp. Season with salt and pepper to taste and serve hot.
Frequently asked questions
Store cooled tempeh bacon in an airtight container or sealed bag in the refrigerator for 4–5 days.
Yes. Freeze cooled tempeh bacon in a freezer-safe bag or container for 2–3 months. Thaw overnight in the fridge before reheating. Texture may change slightly after freezing.
Skillet: Reheat over medium heat for 2–3 minutes per side to restore crispness.
Oven: Bake at 350°F (180°C) for 5–10 minutes until hot.
Microwave: Heat in 30-second intervals until warm; this may soften the texture.
Yes. Use coconut aminos instead of soy sauce and choose soy-free tempeh varieties, such as chickpea tempeh, if available.
Tempeh bacon is versatile: use it on salads, sandwiches, burgers, or wraps. Crumble it over pizza, pasta, or baked potatoes, or serve it alongside breakfast dishes like tofu scramble or pancakes. It also works as a filling for burritos and quesadillas.
More alternatives to meat
- Tofu Bacon
- Vegan Bacon Bits
- Vegan Steak
- Vegan Pepperoni
- Vegan Soy Chorizo (Soyrizo)
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Tempeh Bacon
Ingredients
- 2 tablespoons oil, divided
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 2 teaspoons liquid smoke
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 8-ounce package tempeh
- Salt and ground black pepper, to taste
Instructions
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Combine 1 tablespoon oil, soy sauce, maple syrup, smoked paprika, liquid smoke, and cumin in a shallow dish and mix well. Set aside.
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Slice the tempeh into thin strips about 1/4 inch (0.6 cm) thick, taking care that they hold together.
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Add the tempeh to the marinade and gently toss so each strip is coated. For best flavor, let it marinate 15–20 minutes.
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Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the marinated tempeh and cook 3–4 minutes per side until golden and crisp. Season with salt and pepper and serve.
Video
Notes
- Store in the refrigerator for 4–5 days in an airtight container or sealed bag.
- Freeze for up to 2–3 months in a freezer-safe bag or container for longer storage.
- Reheat in a skillet over medium heat for 2–3 minutes per side, bake at 350°F (180°C) for 5–10 minutes, or microwave in 30-second intervals (microwave may soften the crispness).
- Nutritional information is based on the recipe as written.
Nutrition