Many mainstream grocery stores now carry tempeh bacon on their shelves, but I find making your own to be much cheaper, quick to prepare, and a whole lot tastier. Trader Joe’s has their own brand that’s relatively inexpensive. I’ll often pick up a pack or two when I make a trip. Tempeh is super nutritious and high in protein and fiber. I try to regularly incorporate it into my diet.
Cut the tempeh lengthwise into fairly thick strips. Ten to 12 should fit nicely into a large frying pan. Next cut crosswise so that the pieces are about 3 to 4 inches long. Combine all the ingredients for the marinade and soak the tempeh strips for about 30 minutes or however long you can wait.
Heat a large frying pan to medium heat. When the pan is ready, lay out tempeh in a single layer. Pour half the marinade on top, cover, and let cook for about 5 minutes or until browned. Flip, pour on remainder of marinade, and cover. Remove from pan once both sides are browned and the sugar from the maple syrup has caramelized.
These go great on sandwiches, tofu scrambles, or even eaten alone. Sriracha or cayenne pepper would be nice additions of you like your food a little more spicy. Leave a comment if you give this recipe a try; let me know what you think or any modifications you made.
- 1 8oz package of tempeh
- 1/4 cup apple cider vinegar
- 1/8 cup liquid aminos or soy sauce
- 1/8 cup maple syrup or agave
- 1 tsp. liquid smoke
- 3/4 tsp. ground cumin
- 1-2 tsp. olive oil
- 1/4 tsp. smoked paprika (optional)
- Black pepper (optional)
- Siracha (optional)
- 1. Cut tempeh lengthwise into 10-12 slices and then cut again crosswise.
- 2. Mix all ingredients together and marinade tempeh for about 30 minutes.
- 3. At medium heat, place tempeh in a pan and pour half of marinade on top and cover. Let cook for about 5 minutes or until underside is nicely browned.
- 4. Turn tempeh and brown the other side until golden brown and sugars start to caramelize.
- I store my unused tempeh bacon in the refrigerator.