Smoky Tempeh Bacon Strips
These Smoky Tempeh 'Bacon' Strips are a crispy, chewy, and flavor-packed plant-based alternative to traditional bacon, perfect for breakfast, sandwiches, or salads.
For 4 servings
Prepare the tempeh: Carefully slice the 8 oz block of tempeh lengthwise into thin, even strips, about 1/8-inch thick. For best texture and marinade absorption, steam the tempeh strips for 10 minutes over simmering water. This removes any bitterness and softens the tempeh.
Whisk the marinade: In a shallow dish or bowl, whisk together the soy sauce (or tamari), maple syrup, liquid smoke, smoked paprika, garlic powder, and black pepper until well combined.
Marinate the tempeh: Add the sliced tempeh strips to the marinade, ensuring each piece is fully coated. Let marinate for at least 10 minutes at room temperature, or for deeper flavor, cover and refrigerate for up to 2 hours (or overnight).
Heat the pan: Heat the neutral oil in a large non-stick skillet or cast-iron pan over medium-high heat. The pan should be hot enough that a drop of water sizzles instantly.
Cook the tempeh: Place the marinated tempeh strips in a single layer in the hot pan, being careful not to overcrowd. Cook for 3-4 minutes per side, or until golden brown, crispy, and slightly caramelized. You may need to cook in batches.
Serve immediately: Transfer the crispy tempeh 'bacon' to a plate lined with a paper towel to absorb any excess oil, if desired. Serve warm as a side, in sandwiches, or crumbled over salads.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Steaming is Key: While optional, steaming the tempeh before marinating significantly improves its texture and allows it to absorb the smoky flavors more effectively, preventing a dry or crumbly result.
- 2Slice Thinly and Evenly: Aim for 1/8-inch thick slices. Thinner slices will become crispier, while even slices ensure uniform cooking.
- 3Don't Overcrowd the Pan: Cook the tempeh in batches if necessary. Overcrowding lowers the pan temperature and steams the tempeh instead of frying it, preventing it from getting properly crispy.
- 4Adjust Sweetness/Smokiness: Feel free to slightly increase or decrease the maple syrup for sweetness or liquid smoke for intensity, according to your preference.
Adapt it for your goals.
Spicy Kick
Add 1/4 teaspoon of cayenne pepper or a dash of your favorite hot sauce to the marinade for a fiery twist.
Gluten Free OptionGluten-Free Option
Ensure you use tamari instead of soy sauce, as tamari is a gluten-free alternative.
Baked or Air FriedBaked or Air-Fried
For a less hands-on approach, arrange marinated tempeh on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, flipping halfway, or air fry at 375°F (190°C) for 10-12 minutes, shaking the basket occasionally, until crispy.
Why this is on our healthy list.
Excellent Source of Protein
Tempeh is a complete protein, providing all nine essential amino acids, making it a great plant-based alternative for muscle repair and growth.
Rich in Fiber
As a whole food made from fermented soybeans, tempeh is high in dietary fiber, which supports digestive health and can help regulate blood sugar levels.
Probiotic Benefits
The fermentation process used to make tempeh can introduce beneficial probiotics, contributing to a healthy gut microbiome.
Frequently asked questions
Yes, you can marinate the tempeh for up to 24 hours in the refrigerator. For best crispiness, it's recommended to cook it just before serving.
