Tempeh bacon

Ingredients

• 170 gtempeh
• 15 mltamari
• 15 ml + extra for fryingolive oil
• 15 mlagave syrup
• 1 tspliquid smoke
• pinchharissa (chilli paste) or sambal
• 1 tbspapple vinegar
• 2 cloves, finely choppedgarlic
• pinchcumin
• to tasteblack pepper
• to tastesalt

Instructions

1. 1

   Slice the tempeh

   Cut the tempeh lengthways into thin slices.

2. 2

   Marinate overnight

   Combine the remaining ingredients in a bowl, add the tempeh and mix briefly to coat. Cover the bowl and leave the tempeh to marinate for at least one night. Lift the slices from the marinade and let them drain briefly on kitchen paper.

3. 3

   Fry until crisp

   Heat olive oil in a pan and fry the tempeh slices briefly over a high heat until crisp. Season to taste with black pepper and a little salt.

What is tempeh bacon?

Tempeh bacon is a plant-based take on bacon, made by marinating slices of fermented soybeans and frying them until browned. Tempeh originated in Indonesia, where it is a traditional fermented food.

Here, tamari, liquid smoke, garlic and a touch of agave give the slices a salty, smoky-sweet flavour. The overnight marinade lets those flavours soak in before the quick fry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 135 calories, 11g protein, 8g carbs, 7g fat.

Tempeh provides most of the protein and some of the carbohydrate, while the olive oil contributes most of the fat. Agave adds a little carbohydrate, and tamari contributes sodium. Pair a serving with vegetables and toast, potatoes or another grain for a more balanced plate.

Choosing the flavourings

Liquid smoke: This is the main source of smoky flavour, so measure it carefully; a little goes a long way.

Heat and sweetness: Harissa or sambal adds chilli warmth, while agave softens the savoury tamari. Use either chilli paste according to the level of heat you like.

Why the slices need time

Thin slices: Cutting lengthways into thin pieces gives the marinade more surface to coat and helps the tempeh crisp quickly in the pan.

Overnight rest: Cover the bowl and leave it in the fridge while the tempeh marinates. Drain the slices briefly before frying so excess liquid does not slow browning.

Getting a crisp finish

Hot pan: Heat the oil before adding the tempeh, then fry over a high heat for a short time. Keep an eye on the slices, as the syrup in the marinade can brown quickly.

Doneness: Look for browned, crisp edges while the centres remain slightly tender. Fry in batches if the slices do not fit in a single layer.

Seasoning and salt

Tamari already brings saltiness, so taste a cooked piece before adding more salt. A small pinch is usually enough, and black pepper can be adjusted at the end.

The marinade includes garlic and cumin for savoury depth. If you want those flavours evenly distributed, briefly turn the tempeh through the mixture before covering the bowl.

Serving ideas

Use the crisp slices in a sandwich or breakfast roll, or crumble them over a salad or baked potato. They also work as a savoury topping for soups and grain bowls.

For a more substantial plate, serve them with vegetables and a source of carbohydrate such as toast, potatoes or rice.

Recipe notes & tips

• Slice the tempeh evenly so the pieces cook at a similar rate.
• Marinate the slices in a covered bowl in the fridge overnight.
• Drain the tempeh briefly before it goes into the pan.
• Use a high heat and avoid crowding the pan.
• Taste a cooked slice before adding extra salt.
• Watch closely near the end of frying, as the agave can colour quickly.

Variations

• More heat: Add a little extra harissa or sambal to the marinade.
• Milder flavour: Use a smaller pinch of chilli paste or leave it out.
• Garlic-forward: Add another finely chopped clove to the marinade.
• Cumin note: Increase the cumin slightly for a warmer, earthier flavour.
• Sandwich filling: Layer the cooked slices with salad leaves and your preferred sandwich fillings.

Common mistakes to avoid

• Slices too thick: They take longer to crisp; cut the tempeh into thin, even pieces.
• Skipping the marinade: The flavour will be less developed; leave the tempeh covered for at least one night.
• Wet slices in the pan: Excess marinade can inhibit browning; let the tempeh drain briefly on kitchen paper.
• Crowding the pan: The slices may not crisp evenly; fry them in batches.
• Too much added salt: Tamari is already salty; taste a cooked piece before seasoning.
• Leaving the pan unattended: Agave can brown fast over high heat; watch the slices as they fry.

How to store

Refrigerate leftover tempeh in an airtight container for up to 3 days. Reheat briefly in a lightly oiled frying pan until hot; the slices may be less crisp after storage.

Frequently asked questions