Tempeh Bacon

Ingredients

• 1 (8-oz.) package tempeh
• ¼ cup low-sodium soy sauce or tamari (gluten-free option)
• 2 Tbsp. maple syrup
• 1 Tbsp. liquid smoke
• 1 Tbsp. olive oil or avocado oil
• 1 tsp. smoked paprika
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ¼ tsp. freshly ground black pepper
• Optional: ½ tsp. chili powder or cayenne for heat
• Optional garnish: Chopped parsley or scallions

Equipment Needed

• Medium mixing bowl
• Whisk
• Sharp knife and cutting board
• Baking sheet with parchment paper or a large skillet
• Tongs or spatula
• Paper towels (for draining)

Instructions

Step 1: Prepare the Tempeh

1. Slice the Tempeh: Using a sharp knife, cut the tempeh block into thin strips (about ⅛-inch thick) to mimic bacon slices. Aim for 16–20 strips. For easier slicing, steam the tempeh for 5–10 minutes to soften, then cool slightly.
2. Marinate: In a medium bowl, whisk together ¼ cup soy sauce, 2 Tbsp. maple syrup, 1 Tbsp. liquid smoke, 1 Tbsp. oil, 1 tsp. smoked paprika, ½ tsp. garlic powder, ½ tsp. onion powder, ¼ tsp. black pepper, and optional chili powder. Add tempeh strips, ensuring they’re fully submerged. Marinate for 15–30 minutes at room temperature, or up to 4 hours in the fridge for deeper flavor.

Step 2: Cook the Tempeh

Option 1: Bake (Preferred for Even Crispiness)

1. Preheat Oven: Preheat to 375°F (190°C). Line a baking sheet with parchment paper.
2. Arrange Strips: Remove tempeh from the marinade, letting excess drip off. Place strips in a single layer on the baking sheet, reserving leftover marinade for basting.
3. Bake: Bake for 15–20 minutes, flipping halfway and basting with extra marinade if desired, until golden-brown and crispy at the edges. Watch closely to prevent burning.
4. Cool: Let cool for 5 minutes to crisp further.

Option 2: Pan-Fry (Quicker, More Hands-On)

1. Heat Skillet: Heat a large skillet over medium heat with 1 Tbsp. oil.
2. Fry Strips: Remove tempeh from the marinade and cook in a single layer for 2–3 minutes per side, until golden and crispy. Work in batches to avoid crowding.
3. Drain: Transfer to a paper towel-lined plate to remove excess oil.

Option 3: Air-Fry (Fast and Crispy)

1. Preheat Air Fryer: Set to 375°F (190°C).
2. Cook: Place marinated tempeh strips in the air fryer basket in a single layer. Cook for 8–12 minutes, shaking halfway, until crispy.
3. Drain: Transfer to a paper towel-lined plate.

Step 3: Serve

1. Garnish: Sprinkle with parsley or scallions for freshness, if desired.
2. Serve: Enjoy as a side with vegan scrambled tofu, in a BLT with lettuce and tomato on whole-grain bread, or crumbled over salads, soups, or vegan deviled eggs.
3. Tip: Serve immediately for maximum crispiness, as tempeh softens as it sits.

Serving Suggestions

• Breakfast: Pair with vegan pancakes, avocado toast, or a tofu scramble for a hearty start.
• Lunch: Use in a vegan Cobb salad with avocado, cherry tomatoes, and cashew ranch dressing.
• Appetizers: Wrap around dates or asparagus for a smoky, savory bite.
• Snacks: Crumble over popcorn or roasted vegetables for a bacon-like crunch.

Make-Ahead Tips

• Marinate: Prepare the marinade and tempeh strips up to 24 hours ahead; store in an airtight container in the fridge.
• Cook: Cooked tempeh bacon can be refrigerated for up to 5 days. Reheat in a skillet or oven at 350°F for 5 minutes to recrisp.
• Freeze: Freeze marinated, uncooked strips in a single layer, then transfer to a freezer bag for up to 3 months. Thaw before cooking.

Storage

• Store cooked tempeh bacon in an airtight container in the fridge for up to 5 days. Reheat before serving to restore crispiness.
• Avoid storing in humid conditions, as moisture softens the texture.

Nutritional Information (Per Serving, 4 Strips)

• Calories: ~150 kcal
• Protein: 10g
• Fat: 8g (1g saturated)
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 4g
• Sodium: 600mg Note: Nutritional values are estimates and vary based on ingredient brands.