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  • Writer's pictureRobin Ankerich

Tempeh Bacon

Updated: Jun 28, 2020

Of all the plant-based protein sources, I think tempeh is one of my favorites! Tempeh is a fermented, traditionally soybean, product from Indonesia. Unlike tofu, tempeh has a naturally nutty flavor with a a texture that can hold up to being thinly sliced. When marinated and pan fired it can resemble the umami flavor and soft while crispy texture associated with bacon.


Tempeh Bacon

Yields: 8oz


8oz Tempeh

1/4 c Soy Sauce or Liquid Aminos

1 Tbsp Maple Syrup

2 Tbsp Water

1/8 tsp Onion Powder

1/4 tsp Smoked Paprika

Optional but suggested: 1 tsp Vegan Worcestershire Sauce (Whole Foods brand is vegan)


  1. Slice tempeh into 1/8" slices and place in tupperware or lidded container.

  2. In a small bowl or liquid measuring cup, combine the remaining ingredients. Pour over tempeh.

  3. With lid sealed, flip container over (upside down) and marinate for at least 30 minutes (at room temp.) or overnight (in the fridge). If you have time, half-way through flip back right side up.

  4. Heat a large skillet over medium-high heat. Add enough oil to have a thin layer of oil across the entire skillet. Once the oil is hot, it will shimmer. Pick up temeph and shake off any extra liquid to prevent splattering. Spread slices around skillet and cook for a few minutes until it starts to brown. Flip over and cook on second side; you may need to add more oil. If you want it darker/crisper flip it over again and cook a little longer on each side.

  5. Remove from skillet with a spatula and enjoy!

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