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.
- -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
- Slice tempeh rectangle in half to create two tempeh squares. Cut each half into 6 thin slices, making 12 slices total. Set aside.
- 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.
- 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.
- Serve with scrambled tofu, on a TLT, or simply as a snack.