Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tempeh Bacon
Thin strips of marinated tempeh pan-fried until smoky, salty, and crisp at the edges for a satisfying plant-based bacon alternative.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
5 steps- 1
Whisk together the soy sauce, maple syrup, smoked paprika, liquid smoke, and 2 tbsp water in a shallow dish until evenly combined.
- 2
Lay the tempeh strips in the marinade in a single layer, turning to coat both sides, and let them soak for at least 10 minutes while you heat the pan.
- 3
Warm the oil in a large nonstick skillet over medium heat until shimmering, then arrange the tempeh strips in a single layer, reserving the leftover marinade.
- 4
Fry for 3 to 4 minutes per side until deeply browned and crisp at the edges, brushing on a little reserved marinade during the last minute so it caramelizes into a glaze.
- 5
Transfer the strips to a paper-towel-lined plate to drain briefly, then serve hot alongside tofu scramble, toast, or stacked in a sandwich.
Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving45
Calories
1 g
Protein
8 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tempeh comes from Indonesia, where fermented soybean cakes are sliced, fried, simmered, or tucked into everyday meals for firm texture and deep savory flavor. Tempeh bacon is a newer North American vegetarian and vegan adaptation: it borrows the thin-sliced, smoky-salty breakfast role of bacon while keeping tempeh's nutty chew.
Listahan note
This version keeps the marinade short and direct, then uses pan contact to build crisp edges instead of relying on a long bake. The maple syrup is there for browning as much as sweetness, so the last-minute glaze matters.
Technique cues
- Slice the tempeh thin and as evenly as you can. Thicker pieces stay chewy in the center, while thin strips crisp faster and feel more bacon-like in a sandwich.
- Let the oil fully shimmer before adding the strips. Tempeh can soak up cool oil, but a hot pan helps the outside brown before the center dries out.
- Brush on the reserved marinade near the end, not at the start. The maple syrup and soy sauce caramelize quickly and can scorch if they sit in the pan too long.
Kitchen flow
- Parallel prep
- Whisk the marinade first, then slice the tempeh while the skillet comes up to heat so the strips can go straight from soaking to frying.
- Make-ahead
- Slice and marinate the tempeh earlier in the day, then fry just before serving for the best crisp edges.
- Leftover move
- Chop leftover strips into home fries, fried rice, or a breakfast burrito filling where a little chew is useful.
- Cleanup rhythm
- Wipe sticky glaze from the skillet while it is still warm, then wash once the pan has cooled enough to handle.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Tempeh
Main protein
Purpose: Its firm fermented soybean structure gives the strips chew, nutty flavor, and enough strength to flip without falling apart.
Handling: Slice into 1/8-inch strips with a sharp knife and keep the pieces as even as possible.
Adaptation: Extra-firm tofu can take the same marinade, but it will be softer and needs pressing before cooking.
Soy sauce or tamari
Salty savory base
Purpose: It seasons the tempeh deeply and gives the glaze the dark, savory edge that makes the strips work in breakfast plates and sandwiches.
Handling: Whisk it fully with the water and sweetener so the marinade coats evenly instead of pooling in salty spots.
Adaptation: Coconut aminos make a milder, sweeter marinade, so reduce the maple syrup slightly if you use them.
Maple syrup
Sweet browning agent
Purpose: It balances the smoke and salt while helping the final brush of marinade turn glossy in the pan.
Handling: Measure it straight into the marinade and stir until no sticky streaks remain.
Adaptation: Brown sugar dissolved into the marinade gives a darker, more molasses-like finish.
Smoked paprika
Dry smoke and color
Purpose: It adds brick-red color and a rounded smoke note that makes the quick marinade taste more built-out.
Handling: Whisk it into the liquids until the spice is evenly suspended before adding the tempeh.
Adaptation: Sweet paprika gives color without the same smoke, so the liquid smoke will carry more of the flavor.
Liquid smoke
Concentrated smoke note
Purpose: A small amount gives the strips the campfire edge people expect from bacon-style seasoning.
Handling: Use the measured teaspoon; adding extra can make the marinade taste harsh.
Adaptation: Smoked salt can add a gentler smoke effect, but reduce the soy sauce slightly to keep the seasoning balanced.
Neutral oil
Frying medium
Purpose: It helps the tempeh brown evenly and crisp at the edges without adding a competing flavor.
Handling: Heat it in a large nonstick skillet before adding the strips in one layer.
Adaptation: Avocado oil or canola oil both work; olive oil brings more flavor and can distract from the smoky glaze.
Technique notes
- Do not crowd the skillet. If the strips overlap, they steam and soften instead of browning cleanly.
- Keep the burner at medium rather than reaching for high. The maple and tamari glaze needs time to caramelize as the tempeh crisps, and a hotter pan scorches the sugars before the edges firm up.
- Let the strips drain for a minute after frying. They crisp slightly as surface oil leaves and the glaze settles.
Ingredient swaps
- Tamari direction
- Use tamari in place of soy sauce for a slightly rounder, less wheat-forward flavor profile, keeping the same amount.
- Less smoky path
- Cut the liquid smoke in half and keep the smoked paprika; the strips will taste more gently savory and less campfire-heavy.
- Sweeter brunch style
- Add another teaspoon of maple syrup to the marinade and watch the pan closely during the final minute because the glaze will brown faster.
- Oven batch route
- Arrange the marinated strips on an oiled sheet pan and bake until browned, flipping once; the texture will be drier and more even than pan-fried.
Serve alongside
- Tofu scramble with scallions
- Sourdough avocado toast
- Roasted breakfast potatoes
- Tomato lettuce sandwich
- Cold brew coffee
- Grapefruit spritz
- Ginger-lime seltzer
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked strips in a sealed container after they cool.
- Reheat in a dry nonstick skillet over medium heat until the edges firm up again.
- Freeze cooked strips in a single layer, then reheat from thawed in a skillet so the glaze can tighten instead of turning soggy.
Equipment
- Sharp chef's knife
- Shallow marinating dish
- Large nonstick skillet
- Tongs or thin spatula
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