How to Make Tempeh Bacon
Servings: 16 strips
Ingredients
- 1 8-ounce package organic tempeh*
- 2 tablespoons coconut aminos or tamari if not soy-free
- 1 tablespoon rice wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt & pepper**
Instructions
- Fill the bottom of large skillet with approximately 1-inch of water and bring to a low boil. Reduce to a simmer then carefully place the tempeh triangles into the water. Turn off heat then cover with a lid and allow to steam for 10 minutes. Alternatively, you can steam the tempeh in a steamer basket over a small pot of boiling water.
- Once cool enough to handle, slice the tempeh into strips 1/4-inch thick strips. Transfer to a large shallow bowl then pour in the coconut aminos (or tamari) and sprinkle with smoked paprika, garlic powder and salt & pepper. Stir until evenly coated. Allow to marinate for at least 30 minutes, or up to 2 days. If marinating overnight, make sure the bowl is tightly sealed.
- In a large skillet, warm a few tablespoons of oil over medium-high heat. Cook the tempeh for about 5 minutes on each side, until edges are slightly crisp. The texture will not be crispy like real bacon but the edges should crisp up a little.
- Alternatively you can bake the tempeh on a lined baking sheet at 350°F for 10 minutes on each side. This is a great oil-free option, however the flavor and texture isn't quite as good.
- Serve warm and enjoy!
Notes
I like to use Smiling Hara Tempeh or Hempe Plant Protein
*You can use soy sauce (or tamari) instead of liquid aminos. If using soy sauce you may want to add a little bit of pure maple syrup. I find the liquid aminos to have a slight sweetness to it so it's not really necessary if you're using that, although you could add some if you like.
**If using preseasoned tempeh (like this salt & pepper version that I used) then you may want to omit the salt & pepper or add it to taste.