Tempeh bacon

Frequent recent breakfasts at The Highline and Wayward Cafe have reminded me how much I love tempeh bacon. Since I can’t eat at those places as often as I’d like, I decided it was time to perfect my own recipe.

Here’s what you’ll need:

8 oz. tempeh, sliced very thin (I like Turtle Island’s 5-grain tempeh, but any kind that’s nice and firm will work.)


3 Tbsp. soy sauce (I use a low-sodium, wheat-free tamari, which makes this bacon gluten free)
1 Tbsp. water
1 Tbsp. nutritional yeast flakes
1 tsp. maple syrup
1 tsp. cider vinegar
1/4 tsp. liquid smoke

Canola oil for frying

Combine all marinade ingredients, and then pour over the tempeh in a small, shallow dish.

Shown is a 3-cup Pyrex, which is just right for a batch. Marinate for one hour or more, tipping the dish several times to make sure the marinade is well distributed throughout the tempeh. You could also do this in a Ziploc bag, being careful not to break the tempeh strips.

Heat a skillet over medium-low heat, and add a generous amount of oil. Fry the tempeh strips for several minutes on each side, until crisp and medium-brown.

Watch them carefully since the sugars in the marinade will burn easily, and don’t be shy about adding more oil as you go (this is bacon, after all–not a health food!). Drain on brown paper or paper towels and serve with breakfast, on sandwiches, with dinner, or all by itself.

This entry was posted in Breakfast, Gluten free, Recipes, Savory stuff, Uncategorized. Bookmark the permalink.

3 Responses to Tempeh bacon

  1. Maren says:

    Yum! I’ll have to try this!

  2. Pingback: Black-eyed Peas with Greens (make it for New Year’s Day!) « Northwest Herbivore

  3. Pingback: Shout-out to my super-accommodating mom « Northwest Herbivore

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