Maple Smoked Tempeh Bacon

Tempeh is made from whole soybeans fermented into a firm cake, and it has a hearty, nutty bite that holds up to bold marinades. Sliced thin and soaked in soy sauce, maple syrup and a little liquid smoke, it pan-fries into smoky, salty-sweet strips that scratch the bacon itch.

Serve it alongside pancakes, crumble it over a salad, or build the best BLT you’ve had in a while. A quick steam before marinating mellows tempeh’s natural bitterness and helps it soak up more flavor.

Maple Smoked Tempeh Bacon

Thin strips of tempeh marinated in soy sauce, maple syrup and liquid smoke, then pan-fried until crisp. Smoky, salty and a little sweet: perfect for breakfast plates and BLTs.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Marinate 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

For the Tempeh

• 8 oz package tempeh
• 1-2 tablespoons neutral oil for frying

For the Marinade

• 3 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon water
• 1 teaspoon liquid smoke
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper

Method

 

1. Optional but recommended: steam the whole block of tempeh in a steamer basket over simmering water for 10 minutes. This softens its slightly bitter edge and helps it absorb the marinade. Let it cool for a few minutes.
2. Using a sharp knife, slice the tempeh into thin strips, about 1/8 inch thick.
3. In a shallow dish, whisk together the soy sauce, maple syrup, apple cider vinegar, water, liquid smoke, smoked paprika, garlic powder and black pepper.
4. Lay the tempeh strips in the marinade in a single layer and turn to coat. Marinate for at least 30 minutes, flipping once. You can also cover and refrigerate overnight.
5. Heat the oil in a large nonstick or cast-iron skillet over medium heat. Add the strips in a single layer, working in batches if needed, and reserve the leftover marinade.
6. Cook for 2-3 minutes per side until browned and crisp at the edges. In the last minute, brush on a little of the reserved marinade and let it sizzle and glaze.
7. Transfer to a paper towel-lined plate and serve warm.

Notes

Slicing the strips thin is the key to a crispy result; thicker strips will be chewier. Keep an eye on the heat, since the maple syrup can scorch. Leftovers keep in the fridge for up to 5 days; reheat in a dry skillet to re-crisp. For an easy BLT, layer the tempeh bacon with lettuce, ripe tomato and mayo on toasted bread.

Short on time? Store-bought veggie bacon works in all the same ways, on a BLT or next to your pancakes. Worthington Stripples (in the freezer section) and Lightlife Smart Bacon (in the refrigerated section) are both good options.