nutritional information

Per Slice:

  • Calories: 24
  • Protein: 2 g
  • Total Fat: 1.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 1 g
  • Cholesterol: 0 mg
  • Sodium: 31 mg
  • Fiber: 0 g
  • Sugar: 0 g
Vegan

Tempeh Bacon

Tempeh Bacon

Makes 24 slices

This simple recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch. Or use it for a delicious tempeh BLT with baby greens and perfect cherry tomatoes. The tempeh strips can be left marinating in the fridge 2 to 3 days. Just be sure to eat the bacon as soon as it's cooked—otherwise, it may lose its crispness.
  • 1 8-oz. pkg. tempeh, sliced into 24 very thin slices
  • ¼ cup low-sodium soy sauce
  • 2 Tbs. apple cider vinegar
  • 1 tsp. light brown sugar
  • ½ tsp. ground cumin
  • ½ tsp. ancho chile powder
  • 2 tsp. liquid smoke, optional
  • 1 Tbs. canola oil
  • Smoked paprika, optional

1. Lay tempeh slices in 2 13- x 9-inch baking dishes. Bring soy sauce, vinegar, brown sugar, cumin, ancho chile powder, and ½ cup water to a boil in small saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if using. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or overnight.

2. Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Carefully transfer tempeh slices to prepared baking sheet, and discard marinade.

3. Brush slices with canola oil, and sprinkle with paprika, if desired. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown.

April 2008 p.82

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comments

I didn't have brown sugar so I used maple syrup and it worked out great

Jess - 2012-08-04 22:56:40

I fried it in earth balance vegan butter, and I also added maple syrup to the pan, and it came out much better than without the syrup.

Brittani - 2012-07-19 13:17:46

This recipe is the best tempeh bacon recipe I've used. It's better than the store bought at a fraction of the cost! Thanks VT!

Julia - 2012-06-10 19:33:44

If I want a firm textured tofu for Fajitas or stirfrys I dry it out in between two non stick grill plates. Either pre-frozen or fresh. It works very well. Having trouble obtaining Liquid Smoke but looking forward to trying the recipe when I locate some on my first batch of homemade tempeh .

Sue Kelly - 2012-03-17 09:03:13

I had forgotten how much I loved this recipe until I pulled it out last night and made us "B"LT sandwiches for lunch today. It was fantastic! My carnivore husband devoured it!

Jen - 2011-05-21 20:12:44

12 oz block of any tofu sliced somewhat thinly (8 slabs) and microwaved becomes remarkably sturdy and absorbs flavors much more than frozen or pressed tofu. it would be ideal for this recipe.

matt - 2011-04-05 12:09:10

Extra firm tofu can be sliced very thin. Depends on the brand. The Mori-nu stuff or the blocks in water won't work

mish - 2011-01-22 02:57:24

You probably can't get away with using tofu because it's so delicate. Tempeh is very firm so you're able to slice it thinly without it falling apart.

M - 2011-01-19 12:40:18

Can I use tofu for this recipe instead of tempeh? I currently live in Italy, and tofu is the only thing available to me here!

Anonymous - 2010-11-03 04:40:50

If you wanted to use tofu, try freezing then defrosting it. It takes on a texture very much different from its original feel. Almost like seitan, and it has no problem holding together.

Anonymous - 2011-09-05 13:30:21

I've just joined this site & am loving it! I am marinating my Tofu as we speak (yes tofu) & can hardly wait to try it!!! :-)

Lynne - 2012-01-15 20:18:43