Tempeh Bacon Recipes

EASY TEMPEH BACON

Steps:

• Slice the tempeh in half widthwise (so you have 2 even squares), then thinly slice each square in thirds so you have six very thin squares (it's easiest to do this by placing the tempeh flat on your cutting board and holding the knife horizontally for an even cut). Then slice each square into three rectangular strips. You should have ~18 pieces of tempeh (as the original recipe is written).
• In a shallow bowl, rimmed plate, or baking dish, whisk together the oil, tamari, maple syrup, salt, liquid smoke, smoked paprika, black pepper, and cayenne (optional). Taste and adjust flavor as needed. It should be quite salty, smoky, a little spicy, and plenty sweet (even a little too sweet, as it needs to balance the bitterness of the tempeh).
• Add the tempeh and toss to coat (using a pastry brush is helpful for fully coating). Marinate for 10-15 minutes, flipping once for even flavor dispersion.
• Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
• Transfer tempeh (reserving excess marinade for brushing) to the parchment-lined baking sheet and arrange in a single layer.
• Bake for 10 minutes, then remove from the oven, flip, and brush generously with reserved marinade. Bake for 8-10 minutes more, or until browned and slightly crispy.
• Enjoy immediately or store cooled leftovers in an airtight container in the refrigerator for 5 days, or in the freezer for up to 2 months. Reheat in a 350°F (176°C) oven or on the stovetop over medium heat until hot.

TEMPEH BACON RECIPE BY TASTY

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!

TEMPEH "BACON"

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.

SMOKY TEMPEH BACON

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.

TEMPEH BACON BLT

Steps:

• Whisk together the maple syrup, soy sauce, 2 tablespoons of oil, smoked paprika, salt, cayenne, cumin and black pepper in a large bowl. Add in the tempeh and gently mix to combine and coat. Place the tempeh in the fridge to marinate for at least 4 hours or up to 12 hours.
• Remove the tempeh from the marinade and set both aside. Heat a large nonstick skillet over medium heat and add in the remaining tablespoon of oil. Add the tempeh and cook for 2 minutes per side, or until golden brown. Spoon over some of the reserved marinade and allow it to cook down and coat the tempeh for about 1 to 2 minutes, flipping frequently. Set the tempeh aside.
• Assemble the sandwiches by spreading half of the sliced bread with mayonnaise and the other half with Dijon. Top with lettuce, tomato and the tempeh bacon, season with salt and pepper, cut the sandwiches in half and serve.

ULTIMATE TEMPEH BACON

Steps:

• Combine the tamari, brown sugar, olive oil, liquid smoke, paprika, salt, pepper, cumin and garlic powder in a 9-by-13-inch baking dish or rimmed baking sheet. Whisk to combine and set aside.
• Slice the tempeh crosswise 1/4 inch thick. Arrange on a microwave-safe plate and drizzle with 1/4 cup water. Cover with a wet paper towel and microwave on high until the tempeh is soft and has absorbed some of the liquid, about 4 minutes. Drain off any excess water.
• Arrange the warm tempeh slices in a single layer in the marinade. Tilt the baking dish a few times to evenly distribute the marinade. Let the tempeh sit, flipping the slices and tilting the dish every 10 minutes, until the slices are very saturated, about 30 minutes.
• Meanwhile, position an oven rack in the upper third of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment.
• Arrange the tempeh slices on the prepared baking sheet, spacing them about 1/2 inch apart; reserve the marinade. Bake until the tempeh starts to brown, about 10 minutes. Brush the tempeh with some of the reserved marinade. Flip the slices and brush again with more marinade. Bake until the tops start to char slightly, about 10 minutes.
• Serve immediately or let cool completely and refrigerate in an airtight container for up to 1 week. Reheat in an oven preheated to 350 degrees F or in a dry skillet over medium heat, just until warmed through.