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5 from 1 vote
Smoky Tempeh Bacon (GF, Oil-Free, WFPB)
Prep Time
5 mins
Cook Time
30 mins
20 mins

The BEST plant-based tempeh bacon

Course: Breakfast
Cuisine: American
Servings: 4 servings
Author: Michael Monson
  • 1/2 block (4oz) tempeh*
  • 3 cups veggie broth or water
  • 2 tablespoons Bragg’s Liquid Aminos or low sodium soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon nutritional yeast
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  1. Place your tempeh into a small pot or saucepan, and completely cover it with veggie broth or water. Bring the broth to low boil, cover the pot with a lid, and simmer the tempeh on low for 20 minutes, flipping halfway though.

  2. Carefully remove the tempeh from the broth, and allow it to cool for about 5 minutes. Thinly slice the tempeh, and dry off the slices so that there is no extra moisture on the surface.

  3. In a shallow dish or small sheet pan, mix together the Liquid Aminos, maple syrup, nutritional yeast, paprika, and black pepper. Place the tempeh slices into the marinade in a single layer. Turn them after about 10 minutes so that the other side gets coated. They won’t really absorb the marinade. It’s what’s on the surface that counts.

  4. Preheat your oven to 400 degrees F.
  5. Place your coated tempeh onto a lined baking sheet, and bake for about 10 minutes. When they are browned and starting to slightly char, flip them and cook them on the other side until browned and slightly charred.
  6. Remove from the oven, and allow them to cool slightly before adding to your favorite plant-based meals.
Recipe Notes

*Just double the recipe if you want to use the whole block.