Easy crispy vegan tempeh bacon is the smoky-sweet strip I keep in the fridge — tempeh marinated in soy sauce, vinegar, and brown sugar with a hit of liquid smoke, then pan-fried until the edges crackle. BLTs, baked potatoes, and brunch all benefit from a batch.
Craving that smoky, salty, crispy goodness of bacon but keeping it plant-based? Look no further! This vegan tempeh bacon recipe is a total game-changer. It’s incredibly easy to make, packed with savory flavor, and bakes up perfectly crisp every single time. Whether you’re piling it high on a VBLT, serving it alongside a tofu scramble for a weekend brunch, or just snacking on it straight from the pan (we won’t judge!), this is the recipe you’ll come back to again and again. The best part? You can prep it the night before for a stress-free morning feast!
Ingredients
• 1 8-ounce / 227g (8 oz) package tempeh, sliced into 24 very thin slices
• ¼ cup / 60ml (2 fl oz) low-sodium soy sauce or tamari
• 2 tablespoons / 30ml (1 fl oz) apple cider vinegar
• 1 teaspoon (5 ml / 0.2 fl oz) light brown sugar
• ½ teaspoon ground cumin
• ½ teaspoon ancho chile powder
• 2 teaspoons (10 ml / 0.3 fl oz) liquid smoke (optional, but highly recommended)
• 1 tablespoon / 15ml (0.5 fl oz) canola oil, or other neutral oil
• 1 teaspoon (5 ml / 0.2 fl oz) smoked paprika (optional)
• ½ cup / 120ml (4.1 fl oz) water
Instructions
1. First, prepare the marinade. In a small saucepan, combine the low-sodium soy sauce, apple cider vinegar, light brown sugar, ground cumin, ancho chile powder, and ½ cup of water. Bring the mixture to a boil and let it bubble for 1 minute. Remove from the heat and stir in the liquid smoke, if using.
2. Arrange the thinly sliced tempeh in a single layer in a 13×9-inch baking dish (or two, if needed). Pour the warm marinade evenly over the slices. Let it cool to room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight for the best flavor.
3. When you’re ready to bake, preheat your oven to 300°F / 150°C. Line two large baking sheets with parchment paper.
4. Carefully transfer the marinated tempeh slices to the prepared baking sheets, arranging them in a single layer. Discard any leftover marinade.
5. Brush the tops of the tempeh slices with canola oil and sprinkle with smoked paprika, if using. Bake for 10 to 15 minutes, until the edges start to brown.
6. Remove from the oven, carefully flip each slice, and brush the other side with a little more oil. Return to the oven and bake for another 5 to 7 minutes, or until the tempeh bacon is crisp and a deep, dark brown. Keep a close eye on it during the last few minutes to prevent burning.
Nutritional Information
• Nutrition Information
• Yield: 24 slices
• Serving Size: 1 slice
• Calories: 24
• Protein: 2 g
• Total Fat: 1.5 g
• Saturated Fat: 0.5 g
• Carbohydrates: 1 g
• Cholesterol: 0 mg
• Sodium: 31 mg
• Fiber: 0 g
• Sugar: 0 g
Pro Tips
• For ultra-thin, even slices, try partially freezing the tempeh block for about 30 minutes before slicing. A sharp, serrated knife also works wonders.
• Don’t rush the marinade! Letting the tempeh soak overnight allows it to absorb all the smoky, savory flavors for a much more delicious result.
• Watch the bacon closely during the final few minutes of baking. It can go from perfectly crisp to burnt very quickly. The slices will also continue to crisp up as they cool.
• Store leftover tempeh bacon in an airtight container in the refrigerator for up to 4 days. Reheat in a dry skillet or an air fryer for a few minutes to restore its crispness.
FAQ
Q: Is this vegan bacon recipe gluten-free
A: Yes, this recipe is easily made gluten-free. Simply use tamari instead of soy sauce, as tamari is typically brewed without wheat. Always check the label on your tamari to confirm it is certified gluten-free.
Q: Can I make this tempeh bacon without liquid smoke
A: Absolutely. While liquid smoke provides a signature smoky flavor, you can omit it. The smoked paprika, ancho chile powder, and cumin will still create a delicious, savory, and slightly smoky taste. For extra smokiness without liquid smoke, consider increasing the smoked paprika to 1.5 teaspoons. (7.5 ml / 0.3 fl oz)
Q: Do I need to steam the tempeh before marinating it
A: It’s not necessary for this recipe. Some recipes call for steaming tempeh to reduce bitterness, but our method of boiling the marinade and pouring it warm over the tempeh helps it absorb the savory flavors more effectively, which also mellows out any bitterness.
Q: What’s the best way to store and reheat tempeh bacon
A: Store leftover tempeh bacon in an airtight container in the refrigerator for up to 4 days. To restore its crispness, reheat it in a dry skillet over medium heat, in an air fryer at 350°F (175°C) for 2-3 minutes, or in a toaster oven until warm and crispy.
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Easy Crispy Vegan Tempeh Bacon
Ingredients
Method
- First, prepare the marinade.
- In a small saucepan, combine the low-sodium soy sauce, apple cider vinegar, light brown sugar, ground cumin, ancho chile powder, and ½ cup of water.
- Bring the mixture to a boil and let it bubble for 1 minute.
- Remove from the heat and stir in the liquid smoke, if using.
- Arrange the thinly sliced tempeh in a single layer in a 13x9-inch baking dish (or two, if needed).
- Pour the warm marinade evenly over the slices.
- Let it cool to room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight for the best flavor.
- When you're ready to bake, preheat your oven to 300°F / 150°C.
- Line two large baking sheets with parchment paper.
- Carefully transfer the marinated tempeh slices to the prepared baking sheets, arranging them in a single layer.
- Discard any leftover marinade.
- Brush the tops of the tempeh slices with canola oil and sprinkle with smoked paprika, if using.
- Bake for 10 to 15 minutes, until the edges start to brown.
- Remove from the oven, carefully flip each slice, and brush the other side with a little more oil. Return to the oven and bake for another 5 to 7 minutes, or until the tempeh bacon is crisp and a deep, dark brown.
- Keep a close eye on it during the last few minutes to prevent burning.
- Don't rush the marinade!
- Letting the tempeh soak overnight allows it to absorb all the smoky, savory flavors for a much more delicious result.
