Thinking about going meatless but afraid you’ll miss the smokey flavour of bacon? I present you with this alternative – tempeh bacon! The sweetly smokey flavour of this recipe will do a pretty good job with filling your void for bacon.

Not familiar with tempeh? It’s a product made from cooked and fermented soy beans, which have been formed into a firm patty. On it’s own, it has a slightly nutty flavour. It’s higher in protein than tofu – 22 grams for a 4 oz serving! You can find tempeh at most health food stores.

Tempeh Bacon Sig


  • 3 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp of extra virgin olive oil
  • 1 tsp liquid smoke
  • 1.5 tsp balsamic vinegar
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • One 8-ounce (225 g) package of tempeh
  • Baby spinach
  • Tomatoes
  • Tortilla
  • Mayonnaise/Veganaise


  1. Make the marinade by combining the soy sauce, maple syrup, grape seed oil, liquid smoke, balsamic vinegar, cumin and garlic powder.
  2. Cut tempeh patty lengthwise into thin strips. Toss strips in marinade to fully coat. Arrange strips in a single layer in shallow baking dish so every piece is in the marinade, and refrigerate from at least 1 hour to 24 hours.
  3. Once tempeh has been left in marinade for a sufficient amount of time, heat oil in large frying pan over medium heat. Add tempeh strips and cook in the pan for about 3 minutes on each side, or until edges are brown. Use the leftover marinade to deglaze pan.
  4. Arrange tempeh bacon in tortilla with baby spinach, tomatoes and mayonnaise/veganaise. Enjoy!

Nutrition (for one wrap with 4 oz Tempeh Bacon)

Calories: 416
Fat: 22 g
Carbohydrate: 33 g
Fibre: 3 g
Protein: 25 g
Iron: 4.5 mg


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