Easy Tempeh Bacon Recipes

TEMPEH BACON RECIPE BY TASTY

Steps:

• On a cutting board, cut tempeh ¼-inch (6 mm) thick slices.
• Add olive oil to a pan over medium heat and add the tempeh. Cook for 5 minutes on each side until brown and crispy.
• Add 1 tablespoon of water to the pan and stir.
• Add soy sauce, maple syrup, liquid smoke, garlic powder, and black pepper, and stir until tempeh is evenly coated.
• Let brown for 2-3 minutes.
• Enjoy!

TEMPEH "BACON"

Steps:

• Whisk oil, maple syrup, soy sauce, paprika, salt, cayenne, and black pepper in a shallow dish. Add tempeh and gently toss to coat. Cover and chill at least 2 hours or up to 4.
• Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh in a single layer and bake, tossing and basting with marinade after 10 minutes, until tempeh is crispy, 30-33 minutes.
• Do Ahead
• Tempeh bacon can be made 5 days ahead; wrap tightly and chill.

EASY TEMPEH BACON

Steps:

• Slice the tempeh in half widthwise (so you have 2 even squares), then thinly slice each square in thirds so you have six very thin squares (it's easiest to do this by placing the tempeh flat on your cutting board and holding the knife horizontally for an even cut). Then slice each square into three rectangular strips. You should have ~18 pieces of tempeh (as the original recipe is written).
• In a shallow bowl, rimmed plate, or baking dish, whisk together the oil, tamari, maple syrup, salt, liquid smoke, smoked paprika, black pepper, and cayenne (optional). Taste and adjust flavor as needed. It should be quite salty, smoky, a little spicy, and plenty sweet (even a little too sweet, as it needs to balance the bitterness of the tempeh).
• Add the tempeh and toss to coat (using a pastry brush is helpful for fully coating). Marinate for 10-15 minutes, flipping once for even flavor dispersion.
• Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
• Transfer tempeh (reserving excess marinade for brushing) to the parchment-lined baking sheet and arrange in a single layer.
• Bake for 10 minutes, then remove from the oven, flip, and brush generously with reserved marinade. Bake for 8-10 minutes more, or until browned and slightly crispy.
• Enjoy immediately or store cooled leftovers in an airtight container in the refrigerator for 5 days, or in the freezer for up to 2 months. Reheat in a 350°F (176°C) oven or on the stovetop over medium heat until hot.

EASY TEMPEH BACON

Steps:

• Cut the tempeh into cubes or strips, as desired. If doing strips, I like to make it on the thinner side so they get crispy, but you can do thicker ones if desired - thicker can be a bit better for sandwiches! Cubes are great for salads.
• Mix up the tamari, apple cider vinegar, liquid smoke, maple syrup, and smoked paprika for the marinade. Add the tempeh to it, stirring it around to coat it all. You can cook immediately, or let it marinate for about 30 minutes to an hour to infuse extra flavor into the tempeh, stirring every so often.
• When you're ready to cook, heat oil over medium heat in a saute pan and add your tempeh, reserving the extra liquid in the bowl for now.
• Cook the tempeh for about 7 to 10 minutes over medium heat, flipping the strips or stirring the cubes as they cook, to get golden on all sides.
• When the tempeh is cooked well and browned, reduce the heat to the lowest it will go and add in the extra marinade, tossing it around to coat all the tempeh. It will quickly form into a sticky sauce. Cook for about 30 seconds longer and then remove from the heat.
• Serve immediately. Store any leftovers in the fridge for up to three days.

TEMPEH BACON BLT

Steps:

• Whisk together the maple syrup, soy sauce, 2 tablespoons of oil, smoked paprika, salt, cayenne, cumin and black pepper in a large bowl. Add in the tempeh and gently mix to combine and coat. Place the tempeh in the fridge to marinate for at least 4 hours or up to 12 hours.
• Remove the tempeh from the marinade and set both aside. Heat a large nonstick skillet over medium heat and add in the remaining tablespoon of oil. Add the tempeh and cook for 2 minutes per side, or until golden brown. Spoon over some of the reserved marinade and allow it to cook down and coat the tempeh for about 1 to 2 minutes, flipping frequently. Set the tempeh aside.
• Assemble the sandwiches by spreading half of the sliced bread with mayonnaise and the other half with Dijon. Top with lettuce, tomato and the tempeh bacon, season with salt and pepper, cut the sandwiches in half and serve.

SMOKY TEMPEH BACON

Steps:

• Lay the tempeh slices in 2 13- x 9-inch baking dishes. Bring soy sauce, vinegar, brown sugar, cumin, ancho chile powder, and ½ cup water to a boil in small saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if using. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or overnight.
• Preheat oven to 300°F.
• Line 2 baking sheets with parchment paper. Carefully transfer tempeh slices to prepared baking sheet, and discard marinade(or save and use again for more tempeh bacon).
• Brush slices with vegetable oil, and sprinkle with paprika, if desired. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown.

SMOKY TEMPEH BACON

Steps:

• Whisk together liquid smoke, maple syrup, paprika and cumin in a 8x8-in. glass baking dish; add sliced tempeh. Gently toss to coat. Cover and refrigerate at least one hour., Heat oil in large saucepan over medium heat. In batches, cook tempeh until golden brown, 2-3 minutes per side. Serve immediately.