Tempeh Bacon
User Reviews
4.9
Tempeh Bacon
Description
Tempeh Bacon uses an 8-ounce block of plain tempeh sliced very thinly, enabling the marinade to penetrate and the slices to crisp nicely during cooking. The marinade combines savory tamari, sweet maple syrup, tangy rice vinegar, and smoky toasted sesame oil and liquid smoke, accented by smoked paprika, onion powder, and optional cayenne for heat. Marinating for at least one hour allows the flavors to infuse, with longer times enhancing depth. Cooking in a hot nonstick pan with olive oil crisps the edges while keeping the strips tender enough to bite through. The smoked sea salt finish adds an extra layer of smoky flavor. This preparation captures the essence of bacon's smoky, salty, and slightly sweet notes without using meat.
The tempeh bacon can be used as a topping for sandwiches and burgers, a protein addition to salads, or as a side for breakfast dishes. Its firm texture and umami-rich flavor complement a variety of meals where a smoky bacon substitute is desired.
Use plain tempeh rather than pre-seasoned varieties to achieve the intended texture and flavor. Toasted sesame oil specifically contributes a subtle nuttiness that enhances the overall taste. Liquid smoke is essential for the authentic smoky character and can be sourced online. Marinate in a sealed bag or shallow pan for even coating, and shake or turn the tempeh periodically. Cook the strips in batches to avoid overcrowding the pan, which prevents proper crisping.
Ingredients
- 1 (8-ounce/230g) tempeh see Ingredient Note 1, block
- 2 tablespoons olive oil divided, or neutral-flavored oil of choice
- 1 ½ tablespoons rice vinegar or apple cider vinegar
- 1 ½ tablespoons maple syrup
- 3 tablespoons tamari see Ingredient Note 2, or soy sauce
- 2 ½ teaspoons sesame oil see Ingredient Note 3, toasted
- 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
- sea salt smoked, for finishing
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
- Use plain tempeh blocks, not pre-seasoned or multigrain varieties, to ensure the right texture and flavor.
- Choose tamari or gluten-free soy sauce to keep the recipe gluten-free.
- Toasted sesame oil adds a subtle nutty flavor important for the marinade; avoid substituting with raw sesame oil.
- Liquid smoke provides the smoky taste reminiscent of bacon; it should not be omitted or replaced.
- Marinate the tempeh for at least 1 hour, up to overnight, turning or shaking occasionally for even flavor absorption.
- Cook tempeh in batches without overcrowding to achieve crisp edges.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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