What is tempeh bacon made of?

Tempeh bacon is a vegan bacon alternative made from fermented soybeans that are sliced thin and marinated in a smoky-sweet blend of tamari, maple syrup, sesame oil, vinegar, and liquid smoke. Once baked, the tempeh turns caramelized and chewy—like bacon, but plant-based and full of umami depth.

Does tempeh bacon taste like bacon?

Not exactly—but it hits the same notes. The marinade brings salt, smoke, and sweetness, while the tempeh adds its own nutty, fermented flavor. The result is crisp-edged and savory, with strong umami flavor.

Is tempeh bacon healthy?

Yes. Tempeh bacon is high in protein, rich in probiotics, and much lower in saturated fat than traditional bacon. It’s made from whole soybeans, not isolates or additives, and offers a satisfying way to add smoky, savory flavor to meals.

Tempeh Bacon | Olives for Dinner

Description

This smoky tempeh bacon recipe turns plain tempeh into something crisp, salty, and full of umami. A simple marinade of tamari, maple syrup, sesame oil, and liquid smoke gives it a beautiful sweet-savory depth. Bake it low and slow until the edges caramelize into chewy, smoky perfection.

Ingredients

8-ounce block of plain tempeh
2 tablespoons olive oil
3 tablespoons tamari or soy sauce
2 tablespoons maple syrup
2 teaspoons toasted sesame oil
1 teaspoon liquid smoke (or 1/2 teaspoon smoked paprika)
1 teaspoon apple cider vinegar
Freshly ground black pepper
olive oil, for the baking sheet

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Instructions

To prepare and marinate

Slice the tempeh widthwise into 4 even squares. Turn each square on its side and cut it horizontally into thin strips—about 9 per piece—to make roughly 36 slices.
In a shallow glass or ceramic dish, whisk together the olive oil, tamari, maple syrup, sesame oil, liquid smoke, vinegar, and a few grinds of black pepper until smooth and glossy.
Arrange the tempeh slices in a single layer in the marinade, turning them once so each piece is coated.
Cover and refrigerate for several hours or overnight, flipping once midway so every side absorbs the smoky glaze. (A 2-hour quick marinade works in a pinch.)

To bake

Preheat oven to 300°F (150°C).
Line a large baking sheet with parchment and brush or drizzle it lightly with olive oil.
Lift the tempeh from the marinade and arrange the slices in one layer. Reserve any leftover marinade.
Bake for 15 minutes, then flip each piece and brush with a bit of the reserved marinade.
Continue baking another 15 minutes, or until the slices look darkened, slightly crisp at the edges, and caramelized.
Let cool a few minutes—they’ll firm up as they rest.

Notes

Storage: Keep cooled slices in an airtight container in the refrigerator for up to 5 days.
Reheating: Warm in a skillet with a drizzle of oil over medium heat until edges sizzle again.
Make ahead: Slice and marinate the tempeh up to a day in advance (or even two if you like a bolder flavor). Keep it covered and chilled until you’re ready to bake.
Extra-crispy option: For bolder texture, pan-sear baked slices for 1–2 minutes per side right before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side, Breakfast
Method: Baked
Cuisine: American