Smoky Tempeh Bacon Recipes

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SMOKY TEMPEH BACON



Smoky Tempeh Bacon image

This meatless tempeh bacon recipe gets its smoky flavor from liquid smoke and smoked paprika. Eat it alone or use it on a sandwich or salad. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 6

3 tablespoons liquid smoke
1 tablespoon maple syrup
2 teaspoons smoked paprika
1/2 teaspoon ground cumin
1 package (8 ounces) tempeh, thinly sliced
2 tablespoons canola oil

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.

Nutrition Facts : Calories 125 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.

TEMPEH "BACON"



Tempeh

Protein-packed, fermented tempeh is thinly sliced and infused with a marinade of soy sauce, smoked paprika, and rich maple syrup to mimic the smoky-sweet flavor of the breakfast staple in this easy vegetarian recipe. Serve it with eggs for breakfast, add it to stir-fry, or layer it onto a veggie "B.L.T."

Provided by Katherine Sacks

Categories     Vegetarian     Vegan     Breakfast     Maple Syrup     Soy Sauce     Soy

Yield Makes 50 pieces

Number Of Ingredients 8

1/2 cup olive oil
1/2 cup pure maple syrup
1/2 cup soy sauce
2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
16 ounces tempeh, cut into about 50 (1/4"-thick) strips

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.

TEMPEH BACON RECIPE BY TASTY



Tempeh Bacon Recipe by Tasty image

Here's what you need: tempeh, olive oil, soy sauce, maple syrup, liquid smoke, garlic powder, black pepper

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 7

4 oz tempeh, half a package
olive oil, to taste
2 tablespoons soy sauce
1 tablespoon maple syrup
½ teaspoon liquid smoke, optional
½ teaspoon garlic powder
black pepper, to taste

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!

Nutrition Facts : Calories 258 calories, Carbohydrate 10 grams, Fat 19 grams, Fiber 0 grams, Protein 12 grams, Sugar 4 grams

SMOKY TEMPEH BACON



Smoky Tempeh Bacon image

This easy recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch. Great as a BLT. The tempeh strips can be left marinating in the fridge 2 to 3 days. Just be sure to eat the bacon as soon as it's cooked-otherwise, it may lose its crispness. Adapted from Vegetarian Times(April 2008).

Provided by Sharon123

Categories     Breakfast

Time 40m

Yield 24 slices

Number Of Ingredients 9

1 (8 ounce) package tempeh, sliced into 24 very thin slices
1/4 cup low sodium soy sauce
2 tablespoons apple cider vinegar
1 teaspoon light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon dried ancho chile powder (or to taste)
2 teaspoons liquid smoke (optional)
1 tablespoon vegetable oil (or light olive oil)
smoked paprika (optional)

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.

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