Modern · Breakfast · All year
Smoky Tempeh Bacon
4.6 · community
10m
Prep
12m
Cook
Easy
Level
180
Energy
The plant-based strip that earns the name: thin tempeh marinated in maple-soy-smoke and pan-crisped — for BLTs, brunch plates, and salad crumbles.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Nonstick skillet
Mixing bowl
Spatula
Prep checklist
Tempeh — sliced 3 mm thin
Whole Black Peppercorns — cracked
3 steps
Method
1
Whisk the marinade; soak the tempeh slices 15 minutes (or overnight), turning once.
15 min — timer available in cooking mode
Why this works
Tempeh's nutty ferment takes smoke and maple better than any other plant protein — no coconut-oil "facon" chemistry required.
2
Pan-fry in oil over medium 3–4 minutes per side, brushing with leftover marinade at the flip, until deep mahogany and crisp-edged.
7 min — timer available in cooking mode
3
Drain on a rack — it crisps further as it cools, exactly like its namesake.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Best fresh; components keep 2 days refrigerated.
Freezing
Most breakfast bakes freeze well for 2 months; assembled plates don't.
Reheating
A low oven (150°C, 8–10 minutes) revives baked things; a nonstick pan over medium-low beats the microwave for anything with a crisp edge.
Make ahead
Prep components the night before — batters rest happily overnight in the fridge, and toppings can be portioned into jars.
Wine pairing
Coffee or fresh juice — it's breakfast.
Beer pairing
It's breakfast — coffee. But a mimosa never hurt a weekend.
On the plate
Serve it with
Sides
Fresh fruit
Crispy bacon or breakfast sausage
Greek yogurt with honey
Garnish
A dusting of powdered sugar
Fresh berries
Chopped chives (for savory plates)
Taste map
Flavour profile
Sweet
3
Salty
2
Sour
1
Bitter
0
Umami
1
Heat
0
Per serving
Nutrition
180
kcal
12g
protein
12g
carbs
9g
fat
3g
fiber
520mg
sodium
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