When people add more plant-based protein into their diet, I find that tempeh is rarely in the picture. Partially, I think people are unsure of what to do with tempeh and partially, I think it’s because people may have tried it once but didn’t like it’s tangy flavor. The tang comes from the fermented soybeans, which is actually a great source of probiotics.
In my Tempeh Bacon recipe, I marinate the tempeh in tamari, maple syrup and spices that really mellow the tang.
After marinating, I then cook the strips in a non-stick pan with a little avocado oil, but you can use a cast-iron pan as well.
The result is a delicious, savory plant-based bacon with a hint of sweetness.
Enjoy this bacon on a salad, in a sandwich, or for breakfast with some scrambled egg/tofu and make sure not to forget the avocado!
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Tempeh Bacon
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 servings 1x
Description
Enjoy this tempeh bacon on a sandwich or in a salad. Reheats beautifully!
Ingredients
5 ounce package tempeh
1 tablespoon maple syrup
2 tablespoons tamari or light soy sauce
1/4 teaspoon cumin
1/2 teaspoon smoked paprika
dash of cayenne pepper
1 tablespoon avocado oil
Instructions
- Cut tempeh width-wise (the shorter way), into very thin slices.
- Combine all of the ingredients except the avocado oil in a shallow dish and marinate the tempeh strips for about 5-10 minutes.
- In a large non-stick skillet, warm the avocado oil and then begin to pan fry the tempeh strips (you should hear a sizzle when you place the strips in the pan). Cook for 2-3 minutes until crisp and browned on one side, then flip over and cook for another 2 minutes. Remove the pieces from the pan and let cool.