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Tempeh Bacon

  • Author: Brita Britnell
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Easy & delicious vegan bacon made from tempeh!


  • 1 package of tempeh, roughly 8 oz
  • 3 tablespoons of soy sauce
  • ¼ cup of apple cider vinegar
  • 2 cloves of garlic crushed or 1 teaspoon of garlic powder
  • 1 teaspoon of liquid smoke
  • 1 tablespoon of olive oil
  • 2 tablespoons of maple syrup


  1. Prep the tempeh by cutting it into very thin slices about 1/8- 1/4 of an inch thick. I got about 35 slices out of my tempeh block. The thickness doesn’t matter too much but you do want it to be on the thinner side.
  2. Make the marinade by whisking together the soy sauce, apple cider vinegar, garlic, liquid smoke, olive oil, and maple syrup in a shallow bowl. Toss in the tempeh strips and let marinate for 30 minutes or even a few hours.
  3. When ready to cook, pre-heat the oven to 400 degrees F and line a large baking tray with parchment paper.
  4. Line the tempeh strips up on the baking sheet and pour about 1/2- 1 teaspoon of the marinade on each strip of the bacon. Bake for 10 minutes, flip and then bake for an additional 10-15 minutes. Watch it the last 5 minutes to make sure that it is not getting too dark.
  5. Let cool slightly and ENJOY!


Storing leftovers: Tempeh bacon will last for about one week in the fridge. Place leftovers in an airtight container or zip-top bag in the refrigerator. You can reheat it in a toaster oven or regular oven for about 5 minutes. You can also microwave it or reheat it in a skillet on the stovetop. Or feel free to eat it cold, straight out of the fridge!

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: vegan bacon, tempeh recipe, vegan breakfast