Tempeh Bacon Recipe

Tempeh: A fermented soybean product with a firm texture and nutty flavor.

Soy sauce: A salty, umami-rich liquid made from fermented soybeans.

Maple syrup: A natural sweetener made from the sap of maple trees.

Apple cider vinegar: A tangy vinegar made from fermented apple juice.

Liquid smoke: A seasoning that adds a smoky flavor to dishes.

Garlic powder: A powdered form of garlic used for seasoning.

Onion powder: A powdered form of onion used for seasoning.

Smoked paprika: A spice made from smoked and dried peppers, adding a smoky flavor and vibrant color.

When slicing the tempeh, aim for uniform thickness to ensure even cooking. A sharp knife will help you achieve precise cuts. If you find the tempeh too firm, steaming it for a few minutes before slicing can make it easier to handle and absorb the marinade more effectively.

• Tempeh - Substitute with tofu: Tofu is a versatile plant-based protein that can absorb flavors well, making it a good alternative to tempeh.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor profile.

• Maple syrup - Substitute with agave nectar: Agave nectar provides a similar sweetness and consistency, making it a suitable replacement for maple syrup.

• Apple cider vinegar - Substitute with balsamic vinegar: Balsamic vinegar offers a tangy and slightly sweet flavor, which can mimic the taste of apple cider vinegar.

• Liquid smoke - Substitute with smoked paprika: Smoked paprika can provide a smoky flavor without the need for liquid smoke.

• Garlic powder - Substitute with fresh garlic: Fresh garlic can offer a more robust and aromatic flavor compared to garlic powder.

• Onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a fresh and slightly sweet flavor, similar to onion powder.

• Smoked paprika - Substitute with chipotle powder: Chipotle powder can add a smoky and slightly spicy flavor, making it a good alternative to smoked paprika.

• Allow the tempeh bacon to cool completely before storing. This helps maintain its texture and flavor.
• Place the cooled tempeh bacon in an airtight container. You can use a glass or plastic container with a tight-fitting lid.
• Store the container in the refrigerator. The tempeh bacon will stay fresh for up to 5-7 days.
• For longer storage, consider freezing the tempeh bacon. Lay the strips in a single layer on a baking sheet lined with parchment paper.
• Freeze the tempeh bacon strips for about 1-2 hours, or until they are solid. This prevents them from sticking together.
• Transfer the frozen tempeh bacon strips to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to use, thaw the tempeh bacon in the refrigerator overnight or reheat directly from frozen in a non-stick pan over medium heat.
• To reheat, cook the tempeh bacon strips for 2-3 minutes on each side until heated through and crispy.

• Stovetop Method: Heat a non-stick pan over medium heat. Add a small amount of olive oil or vegetable oil. Place the tempeh bacon strips in the pan and cook for 2-3 minutes on each side until they are heated through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the tempeh bacon strips on a baking sheet lined with parchment paper. Bake for 5-7 minutes, flipping halfway through, until they are warmed and slightly crispy.

• Microwave Method: Place the tempeh bacon strips on a microwave-safe plate lined with a paper towel. Cover with another paper towel to prevent splattering. Microwave on high for 30-60 seconds, checking halfway through to ensure they are heated evenly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the tempeh bacon strips in a single layer in the air fryer basket. Cook for 3-5 minutes, shaking the basket halfway through, until they are crispy and heated through.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the tempeh bacon strips on the toaster oven tray. Toast for 5-7 minutes, flipping once, until they are warm and crispy.

• Knife: Use this to slice the tempeh into thin strips.

• Cutting board: Provides a stable surface for slicing the tempeh.

• Mixing bowl: Mix the marinade ingredients in this bowl.

• Whisk: Helps to thoroughly combine the marinade ingredients.

• Non-stick pan: Essential for cooking the tempeh strips without them sticking.

• Tongs: Use these to flip the tempeh strips while cooking.

• Measuring cups: Measure out the soy sauce, maple syrup, and apple cider vinegar accurately.

• Measuring spoons: Measure out the liquid smoke, garlic powder, onion powder, and smoked paprika accurately.

Prepare the marinade in advance: Mix the soy sauce, maple syrup, apple cider vinegar, liquid smoke, garlic powder, onion powder, and smoked paprika ahead of time and store it in the fridge.

Use a mandoline slicer: Slice the tempeh quickly and evenly with a mandoline slicer to save time and ensure uniform cooking.

Batch cook: Double or triple the recipe and cook all the tempeh strips at once. Store leftovers in the fridge for quick meals throughout the week.

Preheat the pan: Ensure the pan is hot before adding the tempeh to reduce cooking time and achieve a crispy texture faster.