Tempeh Bacon

This smoky tempeh bacon recipe is built on balance—salt, fat, acid, and heat working in harmony to create umami-forward slices you’ll want to put on everything. These glossy, caramelized pieces smell just as good as they taste.

Tempeh is already a flavor powerhouse—fermented, nutty, and full of umami depth. It’s the kind of ingredient that doesn’t need rescuing, just a good direction. So in this smoky tempeh bacon recipe, it gets soaked in soy sauce, maple syrup, and liquid smoke until every slice drinks up that sweet-salty magic. Then, once it hits the oven, something happens—edges crisp, sugars caramelize, and the whole kitchen smells amazing.

What comes out is tempeh bacon: golden, sticky, and just the right mix of salty and sweet. Baked low and slow, it builds a glossy glaze that’s crisp-edged and chewy in the center. It’s simple, deeply flavorful, and one of those recipes that quietly makes everything around it taste better—sandwiches, scrambles, or anything that needs a smoky kick.

Why You’ll Love It

Tempeh bacon is so good because it hits that perfect balance of salt, fat, acid, and smoke—all the levers that make umami feel deep and round. Once it bakes, those sugars caramelize into a glossy crust that’s crisp at the edges and chewy in the center.

• Umami in action. Tamari or soy sauce brings salt and glutamates, maple syrup adds caramelized sugars, and a little acid keeps everything bright.
• Texture you can tune. Lower heat gives you a chewy center with crisp edges; an optional quick pan-fry afterward enhances those crispy edges that make it so good.
• Flavor that deepens with time. A long soak in the smoky maple marinade allows the tempeh pull flavor all the way through. Deeper color, deeper umami.
• Super versatile. This smoky tempeh bacon works anywhere you’d use bacon bits or strips: over soup, tucked into a sandwich, or eaten straight from the tray.

Key Ingredients

A few simple ingredients come together to make this smoky tempeh bacon work. Salt, fat, sugar, and smoke build flavor in layers, transforming a block of tempeh into something with real structure, depth, and aroma.

• Tempeh: Firm, nutty, and full of umami on its own, tempeh gives this vegan bacon structure and chew. It absorbs the marinade without turning soggy, so each slice finishes crisp-edged and meaty.
• Tamari or soy sauce: The salt base. It seasons the tempeh all the way through and brings a savory, glutamate-rich depth.
• Maple syrup: Adds sweetness and shine. As it bakes, the sugars caramelize into a sticky glaze that balances the salt and smoke.
• Toasted sesame oil: A small but crucial layer of fat. It helps the marinade cling, adds subtle nuttiness, and encourages even browning in the oven.
• Liquid smoke (or smoked paprika): The aroma driver. Just a small amount gives this smoky tempeh bacon recipe that unmistakable bacon scent—sharp, warm, and nostalgic.
• Apple cider vinegar: The acid that lifts everything else. It cuts through the richness so the final bite tastes balanced instead of heavy.

How To Make Tempeh Bacon

This smoky tempeh bacon recipe works because each step builds on the last. Marination gives you flavor, low heat gives you texture, and time gives you both. For full recipe details, scroll to the end of this post.

Step 1: Slice it smart. Cut the tempeh into thin, even strips—thinner slices mean more surface for that smoky glaze to cling to. You’re creating texture before you even start cooking.

Step 2: Whisk up the flavor base. Combine the tamari, maple syrup, sesame oil, liquid smoke, and vinegar in a glass baking dish to form a perfectly balanced marinade: salty, sweet, nutty, and smoky. Whisk until it looks glossy and uniform—that sheen means it’ll cling beautifully to the tempeh.

Step 3: Marinate and wait. Lay the slices in a single layer and turn them once so they’re fully coated. A couple of hours is good; overnight is better. During this time, the soy sauce coats, the maple clings, and the smoky notes settle deep into the tempeh’s grain.

Step 4: Bake low and slow. At 300°F, sugars caramelize gradually instead of burning. Flip halfway through and brush with more marinade to build a sticky surface that will crisp once it cools.

Step 5: Rest and admire. The tempeh bacon is done when the slices are bronzed and glossy. They’ll firm up a little as they cool into the ideal balance of chewy and crisp.

How To Serve

Tempeh bacon can carry a meal or just play well with other components. This smoky tempeh bacon is crisp-edged and versatile enough to move from breakfast to dinner without breaking stride. Here are some of our favorite ways to serve tempeh bacon:

• Layer it into sandwiches. Try it stacked in a vegan BLT or tucked into our tempeh Reuben for a salty-sweet contrast.
• Top a breakfast plate. Pair this plant-based bacon with our tofu scramble, roasted potatoes, or slide it next to vegan French toast for a sweet-savory mix.
• Upgrade your avocado toast. A few slices on warm toast with smashed avocado, chili flakes, and a drizzle of olive oil … perfection.
• Crumble it over soup or salad. Adds smoky crunch to a creamy soup or roasted Brussels sprouts. It’s especially good on our vegan clam chowder, vegan split pea soup, or a miso-dressed slaw.
• Use it as a flavor base. Chop and fold this plant-based bacon into carbonara-style pasta or vegan Alfredo pasta.
• Make a fun appetizer. Use this vegan bacon recipe to make vegan bacon-wrapped scallops or chop finely and serve over these loaded smashed potatoes.
• Eat it straight from the oven. Eating this crispy, glossy smoky tempeh bacon warm from the tray is a protein-packed umami snack.

FAQs

For More Vegan Bacon Recipes, Try These Next

• Shiitake Bacon
• Creamy Roasted Parsnip Soup
• Maitake Bacon
• Vegan Pork Buns with Oyster Mushroom Bacon

If you try this tempeh bacon recipe, please drop a comment and rating below. Your feedback helps others discover the recipe, and we love hearing how it turned out for you.