My adult daughter loves Smoked Tempeh Bacon. When she is visiting, I always try to make it for her.
She decided to become vegetarian when she was only 16-years old, and by the time she was 17 switched to being a vegan for ethical reasons. Since I was a Wildlife Rehabilitator back in the 1990’s for about six years, I wasn’t surprised at her decision after being raised and exposed to the hundreds of injured and orphaned animals that came to us each year. She pretty much led her dad and me to this way of life later on due to health and medical issues.
When our daughter makes it home for a visit, we busy ourselves in the kitchen making all of her favorite vegan meals, and tempeh bacon is always on the list for breakfast.
Later in the day, I’ve seen her grab some off of the plate in the refrigerator for a snack. It is great on a sandwiches too!
Smoked Tempeh Bacon is also great on English Breakfast Muffins.
- 8 oz package of tempeh usually gluten-free, but check package
- 1/4 cup soy sauce or tamari gluten-free if needed
- 2 tsp liquid smoke
- 3 Tbsp maple syrup
In medium bowl, combine all marinade ingredients, and mix well.
Slice tempeh into strips. Place slices into mixture and allow to marinate. The longer, the stronger the flavor will be. I like to leave it in refrigerator overnight if possible, but at least 30 minutes is necessary.
Add strips to sauté pan with a little bit of the marinate liquid and cook over medium high heat until crispy on one side. Turn and brown on other side. Add more of the marinate and cook until caramelized. About 5 minutes each side is a reasonable estimate. If baking in the oven, cook at 350 for 20-25 minutes.
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