Dijon Tempeh Bacon

I’ve been craving tempeh bacon ever since I made it the first time. I’m often tempted to buy the pre-packaged brands for a quick fix when I pass them in the store. But rarely do I actually reach for those over-salted, bland-in-comparison varieties, instead opting for plain tempeh so I can make my own. Homemade tempeh bacon is by far superior in flavor and is really quite simple to make. If you can get past the marinade time, tempeh bacon is as simple as a little flick of the wrist. Throw some seasonings into a bowl, give it a good whisk, and voila. All that needs to be done from there is a quick baking session to crisp those soy strips up, and then meatless (but delicious) bacon is all yours.

I varied my last bacon recipe just a tinge so I could test out some new flavors. Equally effortless, equally delicious. Enjoy.


Dijon Tempeh Bacon

Yield: Serves 4


  • -3 cloves garlic, minced
  • -1 lime, juiced
  • -1 Tbsp. maple syrup
  • -2 Tbsp. vegan Worcestershire sauce
  • -2 Tbsp. Dijon mustard-1 Tbsp. light soy sauce
  • -1 1/2 tsp. turmeric
  • -1 tsp. smoked paprika
  • -8 oz. tempeh


  1. Slice tempeh rectangle in half to create two tempeh squares. Cut each half into 6 thin slices, making 12 slices total. Set aside.
  2. Whisk first 8 ingredients together in a large, shallow bowl. Gently add tempeh, and coat with marinade. Let sit at least 3 hours, or overnight.
  3. Preheat oven 325F. Line baking sheet with aluminum foil. Carefully transfer tempeh slices to prepared baking sheet. Bake 15-20 minutes, flipping halfway, until tempeh is brown and crispy. Remove from oven.
  4. Serve with scrambled tofu, on a TLT, or simply as a snack.

You Might Also Like


  • Reply
    The Candid RD
    September 25, 2011 at 8:10 am

    I’ve had your tempeh bacon recipe saved for some time now, and have yet to make it. This one sounds even better! I may have to demo this at work for all the tempeh “haters” or people who don’t understand what it is. I think they would love this!

  • Reply
    Nicole, RD
    September 26, 2011 at 7:47 am

    This post just made me realize I forgot to move my tempeh recipe from last week to this week. Dang! I am yet to try tempeh, but I cant wait. These flavors sound…amazing!!

  • Reply
    Rice Salad with Marinated Tempeh « Food-Fitness-FreshAir
    November 27, 2011 at 2:03 pm

    […] cup cooked brown rice -2 strips of Dijon Marinated Tempeh, cubed -1/2 Tbsp. vidalia onion, minced -1 Tbsp. cilantro, minced -1/3 avocado, diced-Soy sauce, […]

  • Reply
    May 14, 2012 at 10:36 am

    I’m branching out to being more vegetarian. I’ve never cooked with tempeh before. Is this a recipe I can make ahead of time and then freeze so that I can have bacon at a moments notice? If I can freeze, would I do so before or after cooking? THANKS!

    • Reply
      Grace Dickinson
      May 14, 2012 at 11:28 am

      I’ve actually never tried freezing this, but that’s a great idea! I would probably try freezing it after cooking, otherwise the marinade will become a mess. I will be testing this out soon.

    Leave a Reply