Author: This Crispy Tempeh Bacon is smoky, salty, easy to make, and packed with plant-based protein. It's the perfect vegan bacon alternative for breakfast sandwiches, BLTs, or crumbled over salads. Easy to make, and can be prepped ahead of time. Chewy in the middle, crispy on the edges, and bursting with bold bacon-y flavor.
Serve this Crispy Tempeh Bacon alongside my Vegan Buttermilk Pancakes for a classic breakfast!
If you've been following me for a while, you know I love a good vegan bacon recipe. I've got tofu bacon, mushroom bacon, and even banana peel bacon. Tempeh bacon has been one of the most requested, and I'll admit, I wasn't always a fan of tempeh at first! But once I cracked the method, I was hooked. The secret? A quick simmer to remove bitterness, a smoky-sweet marinade to layer in flavor, and a light cornstarch dusting to make the outside extra crispy. Cook it up in a pan, oven, or air fryer, and you'll have the most crave-worthy tempeh bacon strips ever.
Why I Can't Get Enough of This Homemade Tempeh Bacon
- Actually crispy: Most tempeh bacon recipes stay pretty soft. Dusting the marinated slices with a little cornstarch before cooking creates that irresistible crispy-crunchy exterior.
- Big flavor payoff: Smoky, salty, slightly sweet, and perfectly savory-everything you want in a plant-based bacon recipe.
- Nutrient-packed: Tempeh is a fermented soybean product that's rich in protein, fiber, and gut-friendly probiotics.
- Cook it your way: Pan-fry, bake, or air fry. It's versatile enough for breakfast plates, hearty BLT (or TLT) sandwiches, loaded salads, or even just snacking straight from the pan.
Ingredients for Tempeh Bacon
- Tempeh: A fermented soy product with a firm, nutty texture. It's high in protein, fiber, and probiotics. You'll usually find tempeh in the refrigerated section near the tofu, at health food stores, or get it delivered.
- Soy sauce: Adds salty, umami depth. Use tamari or coconut aminos if you prefer a gluten-free option.
- Maple syrup: Balances the smoky and salty notes with just a hint of sweetness.
- Smoky goodness: Both smoked paprika and liquid smoke for super smoky bacon vibes. You can find liquid smoke in the BBQ sauce section of your grocery store or order it online.
- Garlic powder: For savory depth.
- Cornstarch: This is optional, but it's key for crispy tempeh bacon!
- Oil: A little oil helps with crisping. For an oil-free version, skip it. The bacon will still be tasty, just less crunchy.
How to Make Crispy Tempeh Bacon
- Remove the bitterness: Simmer the block of tempeh in water for 10 minutes, then drain and cool. This step softens the tempeh and removes its natural bitterness.
- Slice the tempeh: Slice the tempeh into ¼-inch strips (thin enough to crisp, thick enough to stay intact).
- Make the marinade: Whisk the soy sauce, maple syrup, water, smoked paprika, garlic powder, and liquid smoke in a shallow bowl or dish.
- Marinate the tempeh: Add the strips, cover, and refrigerate for at least 1 hour (or up to 3 days for maximum flavor).
- Dust with cornstarch: Pat the marinated strips dry, then lightly dust with cornstarch on both sides. (Tip: I use a tea strainer for even coating!)
- Cook: Pan fry, bake, or air fry. Until crispy and delicious.
Tips for the Best Tempeh Bacon
- Don't skip the simmer: Tempeh is naturally has a bitter earthy flavor. Simmering helps remove the bitterness. So unless you love the natural taste, make sure to simmer it for 10 minutes to so the smoky marinade really shines.
- Thin, but not TOO thin slices: Aim for ¼-inch. Too thin = crumbly, too thick = less crisp.
- Marinate longer: An overnight madinade gives the richest smoky flavor and makes breakfast a breeze. Just cook in the morning and enjoy!
My Favorite Ways to Use Tempeh Bacon
- As a side for my Hearty Tofu Scramble
- Layered in a BLT or should I say TLT sandwich
- Crumbled into a Vegan Cobb Salad with Blue Cheese Dressing
- As a topping for a Vegan Loaded Baked Potato
- Alongside my vegan egg yolk dip with a fresh roll for dipping
How to Store and Reheat Leftovers
- Prep ahead: Simmer, slice, and marinate up to 3 days in advance. Cook fresh when ready to enjoy.
- Refrigerator: Transfer the cooked tempeh bacon to an airtight container and refrigerate for up to 5 days.
- Freezer: You can also freeze tempeh bacon in the marinade or cooked. Either way, it will last up to 3 months in freezer bag. Thaw in the refrigerator before cooking.
- To reheat: Skillet over medium heat, 1-2 minutes per side, or air fry a few minutes until sizzling again.
If you try this crispy tempeh bacon recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
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Crispy Tempeh Bacon
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!
Servings: - 20 strips
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Ingredients
- 1 block (8 oz/ 250g) tempeh
- 4 tablespoons soy sauce, (gluten-free if preferred)
- 3 tablespoons maple syrup
- 2 tablespoon water
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- ¾ teaspoon liquid smoke
- 1 - 3 tablespoons cornstarch, (optional, for crispy coating)
- 1 - 2 tablespoons 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.
Notes
Do I have to simmer the tempeh first? Nope, but I recommend it. Simmering helps remove the natural bitterness in tempeh that some people find off-putting. If you're new to tempeh or want the cleanest flavor, go ahead and simmer it. That said, if you like tempeh's earthy, slightly bitter taste, you can skip the simmer and go straight to slicing and marinating.
Oil-free option: Skip the cornstarch and oil. Bake or air fry as-is. It won't be quite as crispy but will still be delicious.
Storage / Make Ahead:
- Fridge: Store cooked tempeh bacon in an airtight container for up to 5 days.
- Freezer: Freeze either uncooked in the marinade or fully cooked. Thaw overnight in the fridge and reheat in a pan, oven, or air fryer until crisp.
Nutrition
Serving: 1 tempeh bacon strip (recipe makes about 18 strips) | Calories: 30kcal | Carbohydrates: 2g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 113mg | Potassium: 61mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 0.001mg | Calcium: 16mg | Iron: 0.4mg
Carolyn says
I've now made this 2 x. I love it! It takes some planning, but it's totally worth it. The corn starch step is a great tip! Thanks for another great recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Carolyn! So glad you enjoyed it, and yes that cornstarch trick really helps with the crispiness 😊
Suzy says
I was hoping this was going to be the ONE! But it didn't crisp. I followed the recipe exactly, I patted, I sprinkled, I baked at 425 even a bit longer in hopes that it wouldn't bend like a limp noodle when I took it out of the oven.
I put it on toasted bread with lettuce,tomato and some avocado slices (try it!). It was good. Husband liked it too, but it didn't have that darn crunch/crisp! What am I doing wrong?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Suzy! Thanks for the detailed comment, that really helps. The biggest factor for crispiness here is the light cornstarch coating plus enough oil to cook it properly. Oven-baked versions tend to be chewier, while pan-frying gives the crispiest result. Tempeh brands also vary a lot in moisture, which can affect the final texture. I definitely recommend giving it a go with the cornstarch coating, pan-frying in oil, and draining on paper towel for the crispiest texture. I hope that helps!
Linda W says
This bacon is terrific; it is now one of our go-to foods. We leave out the liquid smoke and the cornstarch. My husband asks for this all of the time. We usually crumble it and add it to all kinds of dishes. We like it straight out of the air fryer. Please keep the creativity, you are an inspiring and fantastic cook.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thanks you so much Linda! So thrilled you enjoy it so much, thank you for the review 🙂
Julie says
Could I successfully use a bit of worcestershire sauce in this recipe?
Jess @ It Doesn't Taste Like Chicken says
Worcestershire sauce traditionally contains anchovies or fish sauce but there are vegan versions and they should work just fine in this recipe.
Arianna says
Sounds great 👍
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much Arianna!
karen Rose spinozzi says
can i omit the liquid smoke?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Karen! You sure can, it’ll still be tasty, just a little less smoky in flavor. Enjoy!
lucy says
Can potato starch be used in place of cornstarch. I am going to try it and let you know. Crazy! I bought a brick of tempeh and was wondering what I was going to do with it. Now I know. AND I didn't realize to soak it. Your recipes are amazing. My die-hard meat lover truck driving son in law loves EVERYTHING I have made from your recipes and brags to his trucker buddies. I have turned on a half a dozen people or so to your website and excellent recipes! Thanks for sharing all of them!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lucy! Yes, potato starch works great as a sub for cornstarch, perfect for that crispy coating! And wow, thank you so much for your kind words, I’m thrilled you and your family are enjoying the recipes, that truly makes my day!\
lucy says
Can potato starch be used in place of cornstarch?