Apr 13, 2014

Maple Tempeh Bacon

Happy Sunday, lovely readers. I’ve been super busy with our move, thus the few and far between posts. I’ll be back up to speed in a week or two, promise!

I’ve seen so many recipes for tempeh bacon online that I thought I would try one of my own. Most of the recipes I have run across contain oil, which probably makes the strips more crispy (I’ve never tried them until I made these without oil), so I can’t say for sure. This “bacon” is sweet, savory and smoky and is wonderful on a sandwich or, as we enjoyed it, as a breakfast with some creamy grits.


  • one 8 oz. package tempeh
  • ¼ cup tamari or other low sodium soy sauce
  • ¼ cup pure maple syrup
  • 1 tsp liquid smoke flavoring
  • ¼ tsp natural maple flavoring
  • dash of smoked paprika


  1. Preheat oven to 375° F.
  2. Line a baking sheet with parchment paper.
  3. Steam the tempeh, whole, for about 15 minutes. This step is important! Don’t skip it. It takes away the bitterness that tempeh can sometimes have.
  4. Let cool and slice on a bias to create the strips. The thinner the strips, the more crispy they will become.
  5. Combine all of the marinade ingredients.
  6. Soak the tempeh strips in the marinade for 15 minutes.
  7. Gently lay the strips on the baking sheet (they will be fragile until baked), sprinkle with smoked paprika and bake for 30 minutes, flipping once at 15 minutes. Be careful not to overcook them, especially if you’ve sliced them thinly. You want them to have some color on them but not be too brown or they will be dry.
  8. Let the strips cool slightly before serving. They will crisp up a bit as they cool.

Makes about 24 strips. Enjoy!

Healthy trails,

6 responses to “Maple Tempeh Bacon”

  1. birdgherl says:

    How does this figure into the Eat to Live program? This would count as the beans for the day, correct? Looks great by the way. Thanks for the wonderful recipes!

  2. Helyn says:

    You're welcome for the recipes and.. that's a very good question. Yes, strictly speaking, tempeh is made from fermented soybeans. And while it has many healthful properties, such as lowering LDL cholesterol and stabilizing blood sugar, the preparation in this recipes uses a fairly large amount of soy sauce. Even low sodium soy sauce contains sodium. While it is virtually impossible for me to measure how much sodium is in one strip of this tempeh bacon, I would venture to say that it is too much to be considered a Nutritarian-friendly food! Most of my recipes are, but this one is in the minority in that regard. Sot if you are new to Nutritarian eating or on the 6-week plan, trying to lose weight, you would be smart to avoid ALL added sodium and just get your sodium from that which is naturally occurring in foods. Also, the recommended minimum amount of daily cooked bean intake for a Nutritarian is 1 cup. Unless you ate a LOT of the tempeh bacon (the whole recipe), you would want to have more beans. 🙂 Sorry for the lengthy answer!

  3. birdgherl says:

    Nope, not lengthy at ll. Exactly the info I was looking for. Thanks!

  4. Anonymous says:

    HI Helyn,
    I am using tempeh for one of the first times. If possible, please explain how to cut it on a bias. I see many recipes suggesting this but just can't visualize it. I am hoping you can help.

  5. Helyn says:

    Hi Sheri!

    Oh, wow. I wish I had a video for this recipe… well, to cut it on a bias, instead of positioning your knife straight up, tilt it to about 45 degrees of center when slicing. Here is a YouTube address to video with a guy making tempeh bacon and, while he doesn't mention it when he's doing it and it's a brief shot, he is slicing the tempeh on a bias:


    Hope this helps!!

Leave a Reply

Your email address will not be published. Required fields are marked *