Absolutely delicious, smoky, and crisp, this tempeh bacon is a cinch to prepare. Once it's ready, simply stack it in sandwiches along with your favorite fillings. If you have tempeh bacon left over, use it atop a fresh garden salad or even in soup!

Tempeh Bacon [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Cooking Time



  • 1 8-ounce package of tempeh
  • 3 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon coconut oil (optional)


  1. Combine the marinade options, except the oil, in a tray or container.
  2. Carefully slice the tempeh as thinly as you can and place in the marinade, ensuring each piece is coated.
  3. Leave for at least 20 minutes or even overnight.
  4. Heat a non-stick frying pan and melt the oil. Place the tempeh slices in the pan in one layer. If the pan is small, cook in batches.
  5. Cook for 5 minutes on each side, or until it starts to crisp and brown. Serve.


If you want to make oil-free tempeh bacon, lay the slices on an oven tray and bake for 30 minutes, turning once, at 400°F. To ensure this is gluten-free, use gluten-free soy sauce. The tempeh bacon keeps its flavor once refrigerated, but not its crispness, use leftovers in soup.


This site uses Akismet to reduce spam. Learn how your comment data is processed.