Name: How To Make Tempeh Bacon (Smoky Maple Flavor)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: ¼ cup soy sauce (use tamari for gluten-free option, 60 mL); 2 Tbsp maple syrup (30 mL); 1 Tbsp oil (15 mL); 2 tsp liquid smoke (10 mL); 1 tsp smoked paprika; 1 tsp garlic powder; 8 oz package tempeh (226 g)

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Ready for a next-level vegan breakfast? Say hello to our smoky tempeh bacon strips: hassle-free and full of that savory, smoky goodness. Bonus: they’re packed with plant-based protein to keep you full and satisfied all day!

Smoky bacon flavored tempeh slices baked on a cookie sheet.

Your New Fav Bacon Recipe

This smoky tempeh bacon recipe is a flavor revelation, friends. It has all the crispy, hardwood smokiness of traditional bacon but with less grease and mess (and, you know… vegan).

Baked in the oven to golden perfection in just 30 minutes, this tempeh bacon stands up to whatever you choose to pair it with. And it isn’t just for breakfast, either!

Add a few strips to a portobello burger, or use them to make a sandwich with crisp lettuce and tomato for the perfect vegan BLT. Or do my favorite with it—snack on it straight from the oven! It’s versatile, fuss-free, and ready to elevate any meal.

Reader rating

★★★★★

“Thank You. Trying to learn to go without meat (so hard for this old gal and her hubby who always had southern meals with meat) and appreciate the help.” —kelley

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Slices of cooked tempeh bacon coated in a reddish seasoning are arranged on a parchment-lined baking sheet.

Here’s what you’ll need

This marinade brings all the umami to the table, and the tempeh soaks it all in. This is just an overview—jump to the recipe card for exact measurements!

Tempeh: A vegan protein powerhouse! Tempeh is high in protein and fiber, with a hearty texture that holds up perfectly when sliced into strips. Find it in the refrigerated section (near tofu or plant-based meats!).
Oil: Just a small amount of oil helps the marinade stick to the tempeh and promotes browning when it’s cooked.
Soy Sauce: The best umami addition—yup, adding soy on soy? Perfect. Feel free to use tamari to keep things gluten-free with the same taste.
Maple Syrup: A touch of sweetness goes a long way. I like a liquid sweetener here to ensure we have enough marinade to coat every inch. (You could also use agave if you prefer!).
Smoked Paprika: Don’t skip this one! It’s what gives the dish that warm, smoky depth. It has a much different flavor profile than regular paprika, so it’s worth seeking out.
Garlic Powder: A touch of garlic powder adds the perfect depth!
Liquid Smoke: This is where the magic happens. Made from condensed hardwood smoke, a small amount of this gives you that perfect smoked flavor without any of the hard work.

Tempeh Fun Fact

Tempeh is a fermented soy product made by culturing cooked soybeans and pressing them into firm, cake-like slabs. The fermentation process makes them taste delicious and also introduces beneficial probiotics, meaning tempeh is a great source of gut-friendly compounds and plant-based protein!

Making Tempeh Bacon Is So Easy

Making smoky tempeh bacon at home is a breeze (with far less mess than frying traditional bacon). Jump to the recipe card for the full printable recipe.

Step 1: Make The Marinade
Stir all the ingredients together (except the tempeh). Whisk well to combine the spices and oil.

Spices floating in a smoky bacon marinade. — You can whisk the marinade together directly in whatever container you’ll use to marinate your tempeh, so make sure it is large enough to hold the entire block.

Step 2: Tempeh Time
Slice your tempeh evenly along the short end of the slab. Add them to the marinade and ensure every slice is coated. Chill for 30 minutes up to 24 hours.

A slab of tempeh with narrow slices cut off one end. — I aim for quarter-inch slices so they turn perfectly crispy as they bake.

Closeup of tempeh slices in a smoky bacon marinade. — If you are marinating it for a longer time, feel free to shake the container or flip over your slices partway through to ensure everything soaks up flavor.

Step 3: Bake The Bacon
Arrange the tempeh slices in a single layer on a parchment-lined baking sheet. Save the remaining marinade—halfway through baking, flip the slices and brush them with more marinade for maximum flavor.

Bacon-flavored tempeh slices on a parchment lined baking sheet. — Make sure there is room between the slices so they will crisp up nicely (it also makes them easy to flip over!).

Recipe tips

Gluten or Not: Tempeh itself should be gluten-free, but always look for any added ingredients on the label. I used soy sauce in the marinade, which contains gluten, but you can substitute it with tamari or coconut aminos.

Time is On Your Side: You can make this recipe in a flash and marinate it for just 30 minutes, or you can mix it up ahead and wait until the morning.

Food Safety: The bonus of vegan proteins is that there is no raw meat to worry about. That’s why we can safely use the marinade to brush onto the tempeh mid-cooking (and you can save it for future marinades!).

Easy Measuring: You can also whisk the marinade in a glass measuring cup. Measure the soy sauce first, then add everything else. The tall sides make it easy to whisk without splashing.

Tempeh slices fried like bacon on a white serving platter.

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Rows of thin, cooked tempeh bacon slices with a golden-brown, slightly crispy texture are spread out on a baking tray.

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