Can I make this tempeh bacon oil-free?

Yes. Omit the oil and increase tamari to 3.5 Tbsp and maple syrup to 3 Tbsp. Pan-fry in a non-stick skillet over medium-high heat, stirring frequently to prevent sticking.

What's the best way to slice tempeh for crispy bacon?

Slice tempeh lengthwise into thin strips (about 1/8-inch), not too thin or they'll burn. Thinner slices crisp faster; thicker ones stay chewier in the center.

How do I store leftover tempeh bacon?

Keep in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet over medium heat for 2–3 minutes per side to restore crispness.

Can I use coconut aminos instead of tamari?

Yes. Use 3.5 Tbsp coconut aminos since it's less salty than tamari. This swap also makes the recipe soy-free.

Does this recipe work in an air fryer?

Yes. Toss sliced tempeh with the marinade, arrange in a single layer in the air fryer basket, and cook at 375°F for 10–12 minutes, shaking halfway through.

Easy Tempeh Bacon (Crispy & Smoky)

Name: Easy Tempeh Bacon (Crispy & Smoky)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Gluten-Free
Ingredients: 8 ounces tempeh ((ensure gluten-free as needed)); 1 Tbsp oil ((avocado oil // if oil-free, omit or add slightly more tamari and maple syrup)); 3 Tbsp tamari ((or coconut aminos if soy-free, just use a bit more as it’s not as salty as tamari)); 2 ½ Tbsp maple syrup; 1 healthy pinch sea salt; 1 ½ tsp liquid smoke; 1 ½ tsp smoked paprika; 1/2 tsp ground black pepper ((plus more for coating)); 1 dash cayenne ((optional // omit for less heat))

CookOSBeta

Easy Tempeh Bacon (Crispy & Smoky) | CookOS

Ingredients

8 ounces tempeh ((ensure gluten-free as needed))
1 Tbsp oil ((avocado oil // if oil-free, omit or add slightly more tamari and maple syrup))
3 Tbsp tamari ((or coconut aminos if soy-free, just use a bit more as it’s not as salty as tamari))
2 ½ Tbsp maple syrup
1 healthy pinch sea salt
1 ½ tsp liquid smoke
1 ½ tsp smoked paprika
1/2 tsp ground black pepper ((plus more for coating))
1 dash cayenne ((optional // omit for less heat))optional

9 Ingredients

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Instructions

1
Slice the tempeh in half widthwise (so you have 2 even squares), then thinly slice each square in thirds so you have six very thin squares (it’s easiest to do this by placing the tempeh flat on your cutting board and holding the knife horizontally for an even cut). Then slice each square into three rectangular strips. You should have ~18 pieces of tempeh (as the original recipe is written).
2
In a shallow bowl, rimmed plate, or baking dish, whisk together the oil, tamari, maple syrup, salt, liquid smoke, smoked paprika, black pepper, and cayenne (optional). Taste and adjust flavor as needed. It should be quite salty, smoky, a little spicy, and plenty sweet (even a little too sweet, as it needs to balance the bitterness of the tempeh).
3
Add the tempeh and toss to coat (using a pastry brush is helpful for fully coating). Marinate for 10-15 minutes, flipping once for even flavor dispersion.
4
Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
5
Transfer tempeh (reserving excess marinade for brushing) to the parchment-lined baking sheet and arrange in a single layer.
6
Bake for 10 minutes, then remove from the oven, flip, and brush generously with reserved marinade. Bake for 8-10 minutes more, or until browned and slightly crispy.
7
Enjoy immediately or store cooled leftovers in an airtight container in the refrigerator for 5 days, or in the freezer for up to 2 months. Reheat in a 350°F (176°C) oven or on the stovetop over medium heat until hot.