This is my favorite recipe for vegan tempeh “bacon,” a smoky, salty staple in my sandwiches, wraps, salads, breakfast plates, and more. Slicing the tempeh very thinly and baking it in the oven ensures a perfectly crispy texture each time.

Tempeh bacon might be the easiest, most versatile, and most crowd-pleasing way to use tempeh, a plant-based protein that’s made with fermented whole soy beans.

The title of “bacon” is because this type of tempeh is sliced ultra-thinly, marinated in a smoky and salty marinade, and baked to crispy perfection—all qualities that make it comparable to traditional bacon.

Once prepared, you can use this vegan protein just as you might use regular bacon at home: for sandwiches, on a breakfast plate, or for crumbling onto soups or salads.

A tempeh crash course

Tempeh is a vegan protein that’s made with whole, fermented soybeans. These beans are packed into firm blocks prior to their fermentation process.

Unlike tofu, which is also made with soybeans, tempeh is dense and textured.

I love tempeh because it’s filling and hearty, and I also love it’s nutrient density. In addition to supplying protein, tempeh delivers on dietary fiber, iron, and B vitamins. It’s naturally very low in saturated fat and is cholesterol-free, making it a heart-healthy protein to boot.

Tempeh has an earthy, and sometimes a nutty, flavor. If it isn’t cooked for long enough, it can be a little bitter. That bitterness can be offset by steaming the tempeh before cooking, marinating it in something flavorful, or both.

My tempeh bacon recipe begins with a bold, smoky marinade.

How to make tempeh bacon

Step 1: Prepare your marinade

It wouldn’t be bacon-like without salty, smoky, and very slightly sweet flavors, and that’s what you’ll find in the 5-ingredient marinade for this recipe.

I like to use either soy sauce or are Bragg Liquid Aminos, apple cider vinegar, avocado oil, maple syrup, and smoked paprika.

Smoked paprika, aka pimenton is made with red peppers that have been charred before drying. It’s an excellent spice to keep in your pantry if you’re vegan or leaning in a more plant-based direction, as it’ll allow you to create smoky flavor profiles without smoked or cured meats.

Step 2: Slice and marinate the tempeh

Next, you’ll slice your block of tempeh into strips.

Tempeh can come in different shapes, depending on where you purchase it. In the US, it’s usually sold in 7.5- or 8-oz rectangular blocks.

I like to slice my tempeh width-wise along these blocks, into short strips. If you prefer, you can also slice it lengthwise.

Either way, I recommend strips that are about 1/4-inch thick.

Once your tempeh is sliced, you’ll need to submerge it in the marinade.

I usually marinate my tempeh in a glass storage container with a tight-fitting lid. I end up storing the tempeh in the fridge while it marinates. The tight lid of this container makes it easy for me to shake the tempeh gently to disperse the marinade.

Alternatively, you can marinate the tempeh in a shallow, rectangular or square baking dish, which you can cover with wrap or a cloth cover.

The covered tempeh can marinate for as little as 2 hours or up to 48 hours in the fridge. I almost always let it marinate overnight, so that the tempeh has plenty of time to absorb flavor.

Step 3: Bake

Next, you’ll bake the tempeh bacon in a 400°F / 200°C oven for about 20-25 minutes, flipping the strips once halfway through the baking time.

From there, you can store your tempeh or find ways to enjoy it immediately.

Serving suggestions

I feel as though I use my tempeh bacon in and on just about everything! Of course, it plays a starring role in my favorite vegan BLT sandwich.

Tempeh bacon is also my favorite accompaniment to a classic tofu scramble or chickpea scramble breakfast, which I love to make on weekends.

Other uses: crumbling the crispy strips onto a hearty bowl of soup or chili, chopping them finely and adding them to a creamy pasta dish, using them as a topping for a baked potato, or layering them on top your favorite veggie burger.

Bottom line: you’ll find plenty of ways to use tempeh bacon once you try it for the first time!

For what it’s worth, it’s possible to find store-bought tempeh that’s similar to this tempeh bacon recipe. Both the Lightlife and Tofurky brands have options along those lines.

Nothing beats the satisfaction of a homemade staple, though, and I’m always glad when I have a batch of these strips at home. I hope you’ll agree.

xo