Say goodbye to meat and hello to the delicious, smoky flavors of Tempeh Bacon.
I love bacon! There, I said it. However, I’m only buying turkey bacon these days as I’m trying to eat healthier. Now, forget everything I just said. I want to tell you about my new guilty pleasure—and it’s not so guilty at all. TEMPEH BACON!!!
Okay, I admit I’m late to the tempeh bandwagon. I never gave it much thought and never bought it to make at home—until recently! Now, I’m hooked. I recently made air-fryer tempeh with an Asian twist, and it was amazing. So now, I’m a girl on a mission to discover how many wonderful ways I can use this delicious ingredient.
Like tofu, tempeh has no real taste of its own. It picks up flavors from any seasoning, marinade, or sauce you use. That’s one of the reasons why I love this recipe: it is packed with flavorful ingredients. Don’t be put off by the long list below; you probably have most of those items in your pantry right now.
If you’ve never tried tempeh, now is the time. Let this recipe be your first. You’ll be hooked, like me.
Is Tempeh Bacon Healthy?
Tempeh bacon is a low-carbohydrate dish with significant plant-based protein. My only issue is that it is slightly high in sodium, which is easily remedied by switching to low-sodium tamari and omitting the salt in the marinade. There are so many wonderful spices that I don’t miss the salt. Besides, when you sprinkle a tiny amount of smoked sea salt on it at the end, you get a delightful salty taste without adding excess salt to the dish.
What Is Liquid Smoke? And Is There A Substitute?
Liquid smoke is a flavoring made from a condensation process that captures the smoke from burning sawdust or wood chips, collects, condenses, and filters it before it is concentrated and bottled. I have only used it in one recipe before, and that was for a salmon log. When I needed to make that dish while visiting family in London a few months ago, I could not find liquid smoke anywhere, so I looked up substitutes. The best one is smoked paprika, which I happened to have since I bought a few containers while in Spain.
Smoked paprika imparts a delightful smoky taste, and I now prefer it over liquid smoke. It’s a bit healthier, too, so feel free to use that instead. The recommended replacement is half the amount of smoked paprika for liquid smoke, so in this recipe, it would be 1 1/4 teaspoons of smoked paprika in addition to the 1/2 teaspoon already used.
FAQs & Tips
How Do I Store Leftovers?
Let the tempeh bacon cool to room temperature, and then refrigerate it in an airtight container for up to 5 days. Once chilled, it can be frozen in single layers in freezer bags for up to 3 months. It will lose its crispiness once thawed (overnight in the fridge), but you can crisp it back up in the oven, air fryer, or pan.
Can I Make Tempeh Bacon In An Air Fryer Or Oven?
Yes, you can also make tempeh bacon in the air fryer or oven. Set your oven or air fryer to 350˚F. Lay the tempeh pieces in a single layer on a lined baking sheet for the oven and bake for 15 minutes, flip, and bake for 15 minutes more. If using the air fryer, arrange the tempeh in a single layer in the air fryer basket. Fry them, flipping and checking them after 15 minutes. Then continue cooking for up to 25 minutes or until they become crispy.
What Can I Substitute For Rice Vinegar?
Apple cider vinegar is the best substitute for rice vinegar in this recipe. My next choice would be white wine vinegar, which is not as overpowering as balsamic vinegar. You could also use lemon or lime juice, knowing that the “bacon” will have a slightly more acidic taste.
Serving Suggestions
Aside from the obvious use in a bacon, lettuce, and tomato sandwich, you can use tempeh bacon to replace traditional bacon in all your meals. If you want to go with the old, familiar BLT (and I don’t blame you), try it on this Bread Without Yeast, Keto Flatbread, or Cauliflower Bread. Add a few slices to Salmon Burgers, a delicious Falafel Burger to keep things vegan, or a Fried Egg Sandwich. Crumble or chop it up and add it to this Vegan Salad to increase the protein. Or go ahead and just enjoy it by the slice. It’s that good.
Ingredients
- 1 1/2 tablespoons olive oil divided
- 2 1/2 teaspoons toasted sesame oil
- 2 1/2 teaspoons liquid smoke
- 4 teaspoons rice vinegar
- 4 teaspoons maple syrup
- 2 1/2 tablespoons tamari
- Kosher salt to taste
- 2 pinches cayenne pepper optional
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 8-ounce block tempeh
- Smoked sea salt for finishing
Instructions
- In a medium bowl, whisk together 1/2 tablespoon olive oil, the toasted sesame oil, liquid smoke, rice vinegar, maple syrup, tamari, kosher salt, cayenne pepper, onion powder, smoked paprika, cumin, and garlic powder.
- Slice the tempeh block crosswise into thin strips, about 1/8 inch thick.
- Put the tempeh slices in a resealable bag or a shallow dish, then pour the marinade over them. Seal or cover the container and refrigerate for a minimum of 1 hour, turning the slices occasionally for an even coating (overnight is ideal for enhanced flavor).
- Heat a large nonstick frying pan over medium heat with 1 tablespoon olive oil. Arrange half of the marinated tempeh slices in a single layer, leaving aside excess marinade.
- Cook for 3½ to 4 minutes; about 1 minute before flipping, brush the top of each slice with more marinade.
- Flip and cook for an additional 2 to 2½ minutes until seared and crispy. Repeat with the remaining slices, using any leftover oil from the pan.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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