Easy Tempeh Bacon Bits
Easy Tempeh Bacon Bits- just 5 simple ingredients is all you need to make these delicious meatless bacon bits. Perfect for topping salads, pasta, and pizza! (vegan, gluten-free)
I can’t believe it took me this long to think to make tempeh bacon bits. I’ve eaten more than my fair share of tempeh bacon because I can buy it already seasoned and sliced, thanks to Lightlife’s Fakin’ Bacon. It’s so convenient and tasty. I especially love using it to make TLTs with fresh tomatoes in the summertime. Hot damn, they’re good!
I suppose you could crumble that into bits but I don’t think the texture would be as good as it is with this homemade version. That and I know not everyone has access to the Fakin’ Bacon. So this recipe ought to help fill in the gap.
It’s super easy to make and only requires 5 ingredients, most of which you likely already have on hand.
To start, you crumble the tempeh in a skillet over medium heat and cook until light golden brown. Meanwhile the remaining ingredients get whisked together in a small bowl.
The warm tempeh bits get added to the bowl and are stirred together until they’ve absorbed all of that smokey, umami flavor goodness. Then you transfer it back to the skillet and cook until the edges get slightly crispy. That’s all there is to it!
They’re such a great way to add a sprinkle of protein and flavor to your go-to meals.
My favorite way to use them is on top of a big salad with avocado and hemp seed ranch dressing. Mmm…
They’re also delicious on top of macaroni and cheese (like this pumpkin version or this cauliflower version), pizza or your favorite breakfast hash.
I’m telling ya, the possibilities are endless! I hope you enjoy them!!
Easy Tempeh Bacon Bits
Yield: 8 ounces
Prep Time: 5
Cook Time: 15
Total Time: 20
- 1 (8-ounce) package organic tempeh
- 2 tablespoons low-sodium tamari (or soy sauce)
- 1 tablespoon pure maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Lightly grease a large skillet then warm over medium heat. Using your fingers, crumble the tempeh into the skillet and cook for about 7 minutes, until light golden brown, while stirring intermittently.
In a medium-size bowl, whisk together the tamari, maple syrup, paprika and garlic powder. Add the cooked tempeh to the bowl and stir until evenly coated. The tempeh should absorb all of the liquid and seasoning.
Transfer it back to the skillet and cook for about 7 more minutes, until edges are somewhat crispy. Serve immediately or allow to cool before transferring to a sealed container for storing. Leftovers can be stored in the refrigerator for up to 5 days.
Click here for Nutrition Facts
Nutrition Facts are for 1/6th of recipe
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
I have had tempeh sitting in the fridge now for a few weeks, unsure of what to do with it. Thank you so much I am going to try this tonight!! Crossing fingers that the hubby loves it!
You’re so welcome, Lisa! I hope it goes over well! :)
You have convinced me to give tempeh another try. Some years ago I had made it in a stir fry for the first time and had heated the bite size chunks and the whole family would not chew down another bite! By the way, I have the same glass jars in 3 different sizes and I love them! They make whatever you fill them up with look even more delectable. Your “bacon bits” spilling out of that jar look really delicious. :)
This made me laugh! I felt the same way the first time I tried tempeh. If it’s not seasoned well, the flavor can be really off-putting. Hopefully this recipe changes your mind. And yes, I love those jars! ;)
I didn’t realize you could make a mock bacon with tempeh – it sounds sooo good! I’ve had coconut bacon and thought it was just delightful, so I bet I’ll love tempeh bacon! That mac n cheese with those bacon bits? SWOON!
These are genius, Sarah!! I can’t wait to make them and put them on everything! And they look so easy to make, which could be a little dangerous, haha!
That salad looks so good. Just curious, does it have raw leeks in it? I’ve never seen that. Is it any good? Do they replace an onion flavor?
Yep! I love adding them to my salads. They taste similar to onions but less potent. :)
I have to say you have quite the the for detail… I had to search and search to find the leeks, and that was knowing they’re there! BUT I’m glad you pointed them out bc I’ve never thought to add them to my salads, but I bet they are delicious! I’m going to give it a try!
Oh my goodness… I think I’d put these on everything! What a fabulous recipe, Sarah! :D
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OK I am a convert. Crunchy and smoky and delicious! Thanks so much!
Think I can find smoke flavor.
Never used it before.
So add smoke flavor
Should be good, right?
I’m thinking the smoke flavor is so strong and it’ll make it too strong.
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I just have to say your opening line made me laugh because as I Googled “tempeh bacon bits” I literally thought “how have I never thought of tempeh bacon bits before!” Apparently it’s common to not think of making them right away!
I tried just the sauce to use on Pinch of Yum’s vegetarian meat from their vegetarian chili – https://pinchofyum.com/vegetarian-chili. It was SO good at flavoring the “meat”. My husband and I loved it! Thanks for a great recipe. I look forward to trying it on tempeh next!
I did add a couple drops of liquid smoke…
I had 2 blocks of Tempeh so I doubled the recipe. After tossing the crumbles in the sauce and back in the pan, they just weren’t getting as crunchy as I wanted.
SO, into the air fryer for 5 minutes.
Thank is for this brilliant ideas.