Crispy Tempeh Bacon
Description: This easy tempeh bacon is crispy, smoky, and packed with plant-based protein. It's the perfect vegan bacon alternative for breakfast sandwiches, BLTs, or to crumble over salads. The key to getting that irresistible chewy texture and deep bacon flavor? A quick simmer to remove the bitterness, a bold smoky marinade delivers flavor, and a light cornstarch coating takes the crisp to the next level. Cook it up in a pan, oven, or air fryer, your choice!
Ingredients
- 1 block(s) (8 oz/ 250g) tempeh
- 4 tablespoon(s) soy sauce (gluten-free if preferred)
- 3 tablespoon(s) maple syrup
- 2 tablespoon(s) water
- 2 teaspoon(s) smoked paprika
- 1 teaspoon(s) garlic powder
- ¾ teaspoon(s) liquid smoke
- 1 - 3 tablespoon(s) cornstarch (optional, for crispy coating)
- 1 - 2 tablespoon(s) light oil (for frying or misting)
Instructions
- Simmer the tempeh: Place the whole block of tempeh in a saucepan and cover with water. (Cut it in half if needed to fit.) Bring to a boil, then reduce to a simmer and cook for 10 minutes. This helps mellow any bitterness and makes it easier to slice. Drain and let cool.
- Slice the tempeh: Once cool enough to handle, slice the tempeh into thin strips, about ¼ inch (6mm) thick. Handle gently, tempeh can be crumbly.
- Marinate the tempeh: In a shallow bowl or container, whisk together the soy sauce, maple syrup, water, smoked paprika, garlic powder, and liquid smoke. Add the tempeh strips, making sure they’re mostly submerged. Cover and refrigerate for at least 1 hour, or overnight for best flavor. (You can marinate for up to 3 days.)
- Optional cornstarch coating: After marinating, lay the strips on a cutting board or plate. Gently blot with a paper towel. Using a fine mesh strainer (I like to use a snap-ball tea strainer), lightly dust both sides with cornstarch. This helps them crisp up.
- Cook the Tempeh BaconPan-fry: Heat 1–2 tablespoons of oil in a skillet over medium heat. Cook the strips in a single layer for 2–3 minutes per side, until golden and crispy. Drain on a plate lined with paper towel.Air fryer: Preheat to 400°F (200°C). Lightly spray the air fryer basket with oil. Arrange the tempeh in a single layer and generously mist the tops with oil, making sure there are no dry cornstarch spots. (If not using cornstarch, a light mist of oil still helps with even browning.) Work in batches if needed. Air fry for 6–8 minutes, flipping halfway through, until golden and crisp.Oven-bake: Preheat to 425°F (220°C). Line a baking sheet with parchment or lightly grease it. Arrange the strips in a single layer and generously spray with oil to cover any dry cornstarch spots. (If not using cornstarch, I still recommend a light spritz of oil for better crisping.) Bake for 8–12 minutes, flipping halfway through, until browned and slightly crispy.