baked tempeh bacon on a pan

Smoky Baked Tempeh Bacon

Tempeh Bacon, baked instead of fried. Perfect for TLT's or alongside some pancakes or waffles! 
Course Breakfast, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 135kcal
Author Nora Taylor



  • Slice the tempeh into 1/4 inch very thin slices. You will get about 12 strips per package of tempeh, or 24 total. This is easiest done with a good, heavy knife. To make it easier, you can cut the block in half and then cut into strips, they will just be shorter and you will have more of them.
  • To make the marinade, combine the soy sauce, apple cider vinegar, pure maple syrup, cumin and liquid smoke in a medium bowl. Whisk well to combine.
  • Place the tempeh strips in a 13 by 9 dish, and cover with the marinade. Make sure they are all coated well, and allow to marinate in the refrigerator for at least an hour, overnight if you can. 
  • Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
  • Place the marinated tempeh strips onto the baking pan. Bake for 15 minutes. Flip and bake for 15 minutes more. Remove and serve.


*Keep leftover tempeh bacon in a glass or plastic container in the refrigerator for 3-4 days. To reheat, either microwave or put in the oven on a pan for 10-15 minutes, until warmed and crispy. Or eat cold!
*To make gluten free, make sure to use gluten free tempeh, which I believe you can usually find at Whole Foods. Also use tamari instead of soy sauce.


Serving: 1serving | Calories: 135kcal | Carbohydrates: 10g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 542mg | Potassium: 284mg | Fiber: 1g | Sugar: 3g | Calcium: 71mg | Iron: 2mg