Tempeh Bacon
User Reviews
4.9
153 reviews
Excellent
Tempeh Bacon
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 (8-ounce/230g) block tempeh (see Ingredient Note 1)
- 2 tablespoons olive oil or neutral-flavored oil of choice, divided
- 1 ½ tablespoons rice vinegar or apple cider vinegar
- 1 ½ tablespoons maple syrup
- 3 tablespoons tamari or soy sauce (see Ingredient Note 2)
- 2 ½ teaspoons toasted sesame oil (see Ingredient Note 3)
- 2 ½ teaspoons liquid smoke (see Ingredient Note 4)
- 1/4 teaspoon kosher salt
- ¼ teaspoon cayenne pepper (optional for a little heat)
- ½ teaspoon onion powder
- ¾ teaspoon smoked paprika
- Smoked sea salt for finishing
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Instructions
- Whisk together ½ tablespoon of olive oil, sesame oil, vinegar, maple syrup, tamari, salt, cayenne, onion powder, smoked paprika, and liquid smoke in a medium bowl.
- Slice the tempeh crosswise into thin strips, almost as thin as you can, about ⅛ inch thick (.3 cm thick).
- Marinate the tempeh. Transfer the tempeh to a ziploc bag or a shallow pan (like a pie plate) and pour on the marinade. Seal the bag and massage to coat. Marinate in the fridge for at least 1 hour, or 8 hours or overnight for the most flavor. Gently shake or flip the bag a few times during this time to evenly distribute the marinade, or toss the tempeh in the shallow pan.
- Cook the tempeh bacon. Heat a 12-inch nonstick frying pan over medium heat with 1 tablespoon of olive oil. Once the oil is shimmering (it might take a few minutes), arrange about HALF of the tempeh slices or as many as you can in a single layer, leaving behind excess marinade. NOTE: Don't try to cook all the tempeh at once, or it won't crisp up.
- Cook for 3 ½ to 4 minutes. About 1 minute before flipping, generously brush the top side of each tempeh piece with some of the reserved marinade.
- Now flip each piece and cook on the second side for 2 to 2 ½ more minutes until seared on the other side, generously brushing more marinade on the top in the last minute.
- Wipe out the pan. Repeat with the rest of the tempeh and ½ tablespoon of olive oil (you shouldn’t need a full tablespoon since there’s oil residue in the pan). The second batch usually cooks quicker because the pan is hotter, 2 ½ to 3 minutes on the first side, and 2 minutes on the second side.
Notes
- You're looking for plain tempeh, not any pre-seasoned tempeh or any other varieties like "three grain tempeh" (the grains get crunchy and detract from the texture).
- Use tamari or gluten-free soy sauce to keep this recipe gluten-free.
- Toasted sesame oil adds a subtle nutty flavor and richness that I love here. This is my favorite brand of toasted sesame oil.
- Liquid smoke is really what gives the tempeh that smoky bacon-esque flavor. You can find it online.
Nutrition Information
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Calories
211kcal
(11%)
Carbohydrates
14g
(5%)
Protein
14g
(28%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Sodium
630mg
(26%)
Potassium
248mg
(7%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
185IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 630mg | 26% |
| Potassium | 248mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
153 reviews
Excellent
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