Tempeh Bacon

Tempeh Bacon

Prep Time:10minutes MINS
Cook Time:15minutes MINS
Total Time:25minutes MINS
Course: BREAKFAST, LUNCH
Cuisine: AMERICAN
Diet Gluten Free, Vegan, Vegetarian
Serving size:4

INGREDIENTS
▢1 (8-ounce/230g) block tempeh (see Ingredient Note 1)
▢2 tablespoons olive oil or neutral-flavored oil of choice, divided
▢1 ½ tablespoons rice vinegar or apple cider vinegar
▢1 ½ tablespoons maple syrup
▢3 tablespoons tamari or soy sauce (see Ingredient Note 2)
▢2 ½ teaspoons toasted sesame oil (see Ingredient Note 3)
▢2 ½ teaspoons liquid smoke (see Ingredient Note 4)
▢1/4 teaspoon kosher salt
▢¼ teaspoon cayenne pepper (optional for a little heat)
▢½ teaspoon onion powder
▢¾ teaspoon smoked paprika
▢Smoked sea salt for finishing

INSTRUCTIONS
Whisk together ½ tablespoon of olive oil, sesame oil, vinegar, maple syrup, tamari, salt, cayenne, onion powder, smoked paprika, and liquid smoke in a medium bowl.
Slice the tempeh crosswise into thin strips, almost as thin as you can, about ⅛ inch thick (.3 cm thick).
Marinate the tempeh. Transfer the tempeh to a ziploc bag or a shallow pan (like a pie plate) and pour on the marinade. Seal the bag and massage to coat.
Marinate in the fridge for at least 1 hour, or 8 hours or overnight for the most flavor. Gently shake or flip the bag a few times during this time to evenly distribute the marinade, or toss the tempeh in the shallow pan.
Cook the tempeh bacon. Heat a 12-inch nonstick frying pan over medium heat with 1 tablespoon of olive oil. Once the oil is shimmering (it might take a few minutes), arrange about HALF of the tempeh slices or as many as you can in a single layer, leaving behind excess marinade.

NOTE: Don’t try to cook all the tempeh at once, or it won’t crisp up.
Cook for 3 ½ to 4 minutes. About 1 minute before flipping, generously brush the top side of each tempeh piece with some of the reserved marinade.
Now flip each piece and cook on the second side for 2 to 2 ½ more minutes until seared on the other side, generously brushing more marinade on the top in the last minute.
Wipe out the pan.
Repeat with the rest of the tempeh and ½ tablespoon of olive oil (you shouldn’t need a full tablespoon since there’s oil residue in the pan). The second batch usually cooks quicker because the pan is hotter, 2 ½ to 3 minutes on the first side, and 2 minutes on the second side.

NOTES
You’re looking for plain tempeh, not any pre-seasoned tempeh or any other varieties like “three grain tempeh” (the grains get crunchy and detract from the texture).
Use tamari or gluten-free soy sauce to keep this recipe gluten-free.
Toasted sesame oil adds a subtle nutty flavor and richness that I love here. This is my favorite brand of toasted sesame oil.
Liquid smoke is really what gives the tempeh that smoky bacon-esque flavor. You can find it online.