Vegan Tempeh Bacon Bites

Total time55 min

Prep time10 min

Cook time15 min

4.5

(22)

Smoky, sticky, and deeply savory, these little tempeh cubes deliver everything you love about bacon's flavor profile without a single animal product in sight. The marinade does the heavy lifting here — tamari brings the salty depth, maple syrup adds a touch of sweetness, and smoked paprika gives that unmistakable smoky character that makes these bites so craveable. A splash of apple cider vinegar keeps the whole thing bright and balanced. After a good soak, the tempeh goes into a hot skillet until each side is deep golden-brown, then the reserved marinade gets poured back in and reduced to a glossy, sticky glaze that clings to every cube. It's the kind of technique that turns a humble fermented soy block into something genuinely exciting. This recipe serves four and comes together with pantry staples you likely already have on hand, making it an easy weeknight win or a crowd-pleasing appetizer. Toss them on a salad, pile them into a wrap, or just eat them straight off the plate — no judgment.

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Ingredients

4 servings

For the marinade & tempeh

8 oz tempeh, cut into ½-inch cubes
3 tbsp tamari
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
¼ tsp cayenne pepper (optional)

For cooking

1 tbsp olive oil

Instructions

1
In a shallow dish or zip-top bag, whisk together the tamari, maple syrup, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne, if using.
2
Add the tempeh cubes to the marinade and toss to coat. Let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator, turning once halfway through.

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