Tempeh Bacon

Tempeh Bacon

I’ve been meaning to post this super easy recipe for a while…so why not just “get-er-done” tonight?  This morning we included half of these yummies in a simple breakfast sandwich of tempeh bacon, lettuce, avocado and Just Mayo.  Too bad we didn’t have a ripe heirloom tomato!


1 block tempeh (thawed if previously frozen)
2 T oil (coconut or olive)
2 T tamari or soy sauce (low sodium)
1 T maple syrup
1 T rice vinegar
1 t ginger juice (The Ginger People)
1/4-1/2 t liquid smoke
hot sauce to taste or dash of black pepper


  1. Cut the block of tempeh into strips as pictured above.
  2. Heat the oil in a large griddle or saute pan over medium heat.
  3. Add the other ingredients to the oil and swish together.
  4. Add the tempeh strips to the pan and turn over the pieces so both sides soak in the liquids.  The tempeh will soak up the liquids well.
  5. Cook until all the liquid absorbs and they are nicely browned.  Flip the pieces every few minutes.
  6. That’s all there is to it!

Instead of a BLT sandwich, you could also include these in a spinach salad with your choice of raw veggies, toasted nuts, dried cranberries, and a mustard agave dressing.  Delicious!

By the way– this formula makes a great tofu bacon, too.  Simply substitute a block of extra firm tofu for the block of tempeh.  Press the tofu, slice into strips or squares, then cook as above.