Vegan Tempeh Bacon Avocado Toast
Avocado toast gets a serious upgrade here, and the secret is that smoky, caramelized tempeh bacon layered right on top. The marinade — tamari, maple syrup, apple cider vinegar, and smoked paprika — gives the tempeh strips a deep, savory-sweet flavor that crisps up beautifully in the skillet, no animal products required. It's the kind of plant-based swap that doesn't feel like a compromise at all. The avocado gets mashed with lemon juice and salt into a bright, chunky spread that balances all that smoky richness perfectly. A pinch of red pepper flakes and fresh chives finish things off with just enough heat and color to make it feel restaurant-worthy. This recipe serves two, so it's ideal for a weekend brunch or a quick weeknight dinner when you want something satisfying without a lot of fuss. Every ingredient earns its place, and the whole thing comes together faster than you'd expect.
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Learn more →Ingredients
2 servings
For the tempeh bacon
- 8 oz tempeh, sliced into thin strips (about ⅛-inch thick)
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 tbsp olive oil
For the avocado
- 2 ripe avocados, halved and pitted
- 1 tbsp lemon juice
- ¼ tsp salt
For the toast
- 4 slices vegan bread, toasted
For serving
- ¼ tsp red pepper flakes (optional)
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, maple syrup, apple cider vinegar, smoked paprika, garlic powder, and black pepper until combined. Add the tempeh strips and toss to coat, letting them sit for 2 minutes while you heat the pan.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the marinated tempeh strips in a single layer and cook for 3–4 minutes per side, until deep brown and slightly crisp at the edges. Transfer to a plate.
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