Smoky Maple Tempeh Bacon

If you are searching for a crispy smoky breakfast side or a savory lunch addition this homemade tempeh bacon brings all the classic bacon flavor without any meat. Each slice is marinated in maple and spices then fried until chewy and crisped on the edges. This plant-based version is high in protein and surprisingly simple to master.

My first time making this was for a Sunday brunch with friends and the pan was empty before we even sat to eat. It is now part of my regular breakfast rotation and no one misses the pork.

Ingredients

• Plain tempeh: sliced thin gives hearty texture and protein go for unseasoned tempeh for best flavor
• Olive oil or your favorite neutral oil: helps the tempeh crisp up while cooking
• Rice vinegar or apple cider vinegar: balances the marinade with tanginess always choose good quality for bright flavor
• Maple syrup: adds natural sweetness and supports caramelization try to use pure maple if possible
• Tamari or soy sauce: brings umami and saltiness use tamari for gluten free
• Toasted sesame oil: provides a deep nutty note making the marinade irresistible look for the toasted kind not regular sesame oil
• Liquid smoke: is essential for classic smoked flavor start with less if you are unsure
• Kosher salt: sharpens flavors opt for flaky or fine salt for even seasoning
• Cayenne pepper: optional for a subtle heat boost add more or skip based on spice tolerance
• Onion powder: gives underlying savory richness fresh and potent powder works best
• Smoked paprika: doubles down on smoky flavor use Spanish paprika if available for added depth
• Smoked sea salt for finishing: brings everything together with final smoky sparkle use as a finishing touch

Step-by-Step Instructions

Slice the Tempeh:

Cut tempeh crosswise into very thin slices about one eighth inch thick taking your time for even cuts ensures every piece crisps well

Mix the Marinade:

Whisk together olive oil toasted sesame oil vinegar maple syrup tamari salt cayenne onion powder smoked paprika and liquid smoke in a medium bowl until completely combined the mixture should smell smoky and sweet

Marinate the Tempeh:

Transfer sliced tempeh into a zipper bag or shallow pan pour marinade over and seal then massage or toss until all pieces are fully coated place in fridge for at least one hour or up to overnight for extra depth every so often shake or flip for even flavor soak

Heat the Pan:

Warm a large nonstick frying pan over medium heat pour in a little olive oil and let it shimmer this is key for achieving a crisp crust

Fry the Tempeh First Batch:

Arrange half the marinated tempeh pieces in a single layer without crowding leave behind extra marinade so they can truly brown cook for about three and a half to four minutes brushing tops with reserved marinade just before flipping

Flip and Finish Cooking:

Turn each piece then brush again with marinade cook for another two to two and a half minutes until second side is deep golden and crisp edges

Repeat and Serve:

Wipe out the pan and repeat process with remaining tempeh and a bit more oil second batch will cook a little faster since the pan is well heated finish with a sprinkle of smoked sea salt for authentic bacon flavor

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Smoked paprika is my secret weapon for maximizing that bacon aura. I remember my nephew’s amazement the first time he tried a piece blindfolded convinced I was pranking him with real bacon.

Storage Tips

Keep cooked tempeh bacon in a sealed container in the fridge for four days. For longer storage freeze between layers of parchment and reheat in a skillet or toaster oven until hot and crispy.

Ingredient Substitutions

Try coconut aminos or tamari for soy free and gluten free swaps. Agave can work if you are short on maple syrup. A dash of chipotle powder in place of cayenne brings smoky heat.

Serving Suggestions

Load up BLTs salads grain bowls or serve alongside scrambled tofu. My favorite is tucking slices into a breakfast burrito with avocado and greens for a hearty start.

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Cultural Roots

Tempeh bacon has roots in vegan cooking as a wholesome swap for the real thing especially popular at American diners and plant-based brunches. Tempeh itself is a traditional Indonesian ingredient long prized for its nutritious profile and meaty texture.

Recipe FAQs

→ What makes tempeh a good option for smoky slices?

Tempeh offers a firm, hearty texture that soaks up marinades exceptionally well, resulting in chewy, flavorful slices perfect for smoky preparations.

→ Can I prepare this dish ahead of time?

Absolutely. Marinate tempeh overnight to deepen the flavors, then pan-fry as needed for a quick, savory addition to any meal.

→ What gives the slices their smoky flavor?

Liquid smoke and smoked paprika together deliver rich, classic smoky notes balanced with a hint of maple sweetness.

→ Is this suitable for gluten-free diets?

Yes, simply use tamari in place of regular soy sauce to keep this dish gluten-free and maintain its bold flavor profile.

→ How can I serve these smoky tempeh strips?

They're excellent in breakfast plates, layered in sandwiches, crumbled over salads, or paired with eggs or tofu scrambles.

→ Can I make the slices crispier?

Slice tempeh thinly and cook in a single layer without crowding the pan. Brushing with extra marinade right before flipping helps develop extra caramelization and crispiness.