Warm potato salad with smoky tempeh bacon crumbles is my barbecue plate's vegetarian plot twist — crumbled tempeh caramelized with blackstrap molasses, tamari, ketchup, and a few drops of Liquid Smoke until it's bacon-ish in the best way, folded over tender red potatoes with red onion and a cider-vinegar kick. It's smoky, sweet, and tangy at once. Even the meat eaters graze this bowl.
Tired of the same old mayo-drenched potato salad? Say hello to your new favorite side dish: a Warm Potato Salad with Smoky Tempeh Bacon Crumbles! This recipe takes everything you love about a classic potato salad—tender potatoes, a tangy dressing—and elevates it with the savory, protein-packed punch of homemade tempeh bacon. It’s hearty enough to be a light meal, perfect for potlucks, and guaranteed to win over even the most skeptical eaters. Plus, it’s 100% vegan and comes together in under 30 minutes!
Ingredients
• Smoky Tempeh Bacon Crumbles
• 2 Tablespoons / 30 ml (1 fl oz) vegetable oil
• 1 8-ounce / 227g (8 oz) package plain tempeh, grated or finely chopped
• 1 Tablespoon / 15 ml (0.5 fl oz) low-sodium soy sauce or tamari
• 1 Tablespoon / 15 ml (0.5 fl oz) blackstrap molasses
• 1 ½ teaspoons / 7.5 ml (0.3 fl oz) ketchup or tomato paste
• 2 drops Liquid Smoke
• Warm Potato Salad
• 3 pounds / 1.36 kg (3 lb) small red-skinned or Yukon gold potatoes, sliced ¼-inch thick
• ⅓ cup / 80 ml (2.7 fl oz) olive oil
• 1 large red onion, diced
• ⅓ cup / 80 ml (2.7 fl oz) apple cider vinegar
• ⅓ cup / 80 ml (2.7 fl oz) water
• 1 cup / 240 ml chopped fresh herbs like green onions, parsley, or chives, for garnish
• Salt and pepper to taste
Instructions
1. Prepare the Tempeh Bacon: Heat vegetable oil in a large skillet over medium heat. Add the grated tempeh and cook, stirring occasionally, for 3-5 minutes until it begins to brown and crisp. Stir in the soy sauce, molasses, and ketchup. Bring the mixture to a boil and cook for 2-3 minutes, allowing the sauce to reduce until the tempeh is well-coated and appears dry. Remove from heat and carefully stir in the Liquid Smoke, one drop at a time. Transfer the crumbles to a paper-towel-lined plate to drain.
2. Cook the Potatoes: While the tempeh cooks, place the sliced potatoes in a large pot and cover with salted water. Bring to a boil and cook for 5-7 minutes, or until they are just fork-tender. Be careful not to overcook them.
3. Make the Warm Vinaigrette: In the same skillet used for the tempeh, heat the olive oil over medium heat. Add the diced red onion and sauté for 5-7 minutes until softened and fragrant. Remove the skillet from the heat and carefully whisk in the apple cider vinegar and ⅓ cup of water to create the dressing.
4. Assemble the Salad: Drain the cooked potatoes well and transfer them to a large serving bowl. Pour the warm onion and vinegar mixture over the potatoes and gently toss to combine. Sprinkle generously with the prepared Tempeh Bacon Crumbles and your choice of fresh herbs. Serve immediately while warm.
Nutritional Information
• Calories: 203
• Protein: 6 g
• Total Fat: 11 g
• Saturated Fat: 2 g
• Carbohydrates: 23 g
• Cholesterol: 0 mg
• Sodium: 127 mg
• Fiber: 2 g
• Sugar: 3 g
Pro Tips
• Go Easy on the Smoke: Liquid Smoke is incredibly potent. Start with one drop, mix it in, and taste before adding a second. You can always add more, but you can’t take it away!
• Choose the Right Potato: Waxy potatoes like red-skinned or Yukon Golds are best for this recipe. They hold their shape well after boiling, preventing a mushy salad.
• Prep Ahead: The tempeh bacon crumbles can be made up to 2 days in advance. Store them in an airtight container in the fridge and gently re-warm in a dry skillet before serving to restore their crispy texture.
• Don’t Rinse the Potatoes: After draining the potatoes, add them directly to the bowl. The starch on their surface will help the warm vinaigrette cling to them, creating a creamier, more flavorful dressing.
FAQ
Q: Can I use something other than tempeh for protein
A: Absolutely! While tempeh provides a fantastic smoky, ‘bacony’ texture, you could substitute it with crumbled firm smoked tofu, crispy roasted chickpeas, or even hearty brown lentils. For tofu, press it well and crumble it before pan-frying with the same seasonings.
Q: Is there a soy-free alternative to tempeh and soy sauce
A: Yes, you can make this recipe soy-free. For the ‘bacon’ crumbles, use a soy-free tempeh (often made from chickpeas or other beans) or substitute with crumbled mushrooms. For the soy sauce, use coconut aminos, which provides a similar savory, umami flavor.
Q: How do I store this warm potato salad
A: This salad is best served warm. You can store leftovers in an airtight container in the refrigerator for up to 3 days. To serve, gently reheat it in a skillet or enjoy it cold. For best results, store the tempeh crumbles separately and add them just before serving to maintain their crispiness.
Q: What makes this potato salad healthier than a traditional one
A: This version is generally healthier than traditional mayo-based potato salads because it uses a vinegar and olive oil dressing, which is free of cholesterol and lower in saturated fat. The addition of tempeh also boosts the protein and fiber content, making it a more balanced and satisfying dish.
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Warm Potato Salad with Smoky Tempeh Bacon Crumbles
Ingredients
Method
- Prepare the Tempeh Bacon: Heat vegetable oil in a large skillet over medium heat.
- Add the grated tempeh and cook, stirring occasionally, for 3-5 minutes until it begins to brown and crisp.
- Stir in the soy sauce, molasses, and ketchup.
- Bring the mixture to a boil and cook for 2-3 minutes, allowing the sauce to reduce until the tempeh is well-coated and appears dry.
- Remove from heat and carefully stir in the Liquid Smoke, one drop at a time.
- Transfer the crumbles to a paper-towel-lined plate to drain.
- Cook the Potatoes: While the tempeh cooks, place the sliced potatoes in a large pot and cover with salted water.
- Bring to a boil and cook for 5-7 minutes, or until they are just fork-tender. Be careful not to overcook them.
- Make the Warm Vinaigrette: In the same skillet used for the tempeh, heat the olive oil over medium heat.
- Add the diced red onion and sauté for 5-7 minutes until softened and fragrant.
- Remove the skillet from the heat and carefully whisk in the apple cider vinegar and ⅓ cup of water to create the dressing.
- Assemble the Salad: Drain the cooked potatoes well and transfer them to a large serving bowl.
- Pour the warm onion and vinegar mixture over the potatoes and gently toss to combine.
- Sprinkle generously with the prepared Tempeh Bacon Crumbles and your choice of fresh herbs.
- Serve immediately while warm.
- Don't Rinse the Potatoes: After draining the potatoes, add them directly to the bowl. The starch on their surface will help the warm vinaigrette cling to them, creating a creamier, more flavorful dressing.
