Breakfast, Calcium Sources, Entrees, For Beginners, Gluten-Free, Plant Proteins, Salads, Sauces & Dips, Vegetables  

Tempeh “Bacon”


My husband Robert is the sweetest and most humble person I know, but he is a huge bacon snob! He grew up in the South and ate a lot of bacon for breakfast so he holds extremely high standards. I, however, raised a lowly Jew, have standards that are basically nonexistent. So the first time I made tempeh bacon was not a positive experience. Let’s just say it ended with me in tears. However, I bravely made a second attempt, and after the longest pause in history, Robert declared with a mouthful “that’s damn good.” And guess what? Tempeh bacon will not cause you or any pigs to die! Damn good, indeed.

Canola Oil
Liquid Smoke
Maple Syrup


In the photo above, I followed the tempeh bacon recipe in the video and then used the remaining marinade to saute some cremini mushrooms. Mushrooms are great because, like tempeh, they provide a chewy texture we mistakenly think can only be found in meat. I then served the tempeh bacon and the sauteed mushrooms over a bed of baby spinach, and voila! The result is a wonderful warm salad that is as gorgeous as it is delicious.

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