Air Fryer Tempeh Bacon with Stovetop & Oven Methods

This air fryer tempeh bacon is full of flavor, easy to make and both vegan and gluten-free! If you don't have an air fryer, you can also make it on the stovetop or in the oven. It's not only perfect for breakfast, but we'll also show you how to use this vegan bacon to make a "BLT" sandwich.

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If you've never had it before, you may be wondering...

What is tempeh bacon?

OK, first things first...tempeh bacon does not taste like actual bacon.

If you were a bacon lover before going vegetarian or vegan, this is not going to fool you into thinking it's "real" bacon.

Well, now that we got that out of the way, we can focus on how awesome this Air Fryer Tempeh Bacon is.

For starters, it is so tasty, my bacon-eating omnivore husband is totally obsessed with it. 🙂

Salty, smoky, sweet, this vegan bacon is super flavorful and because it's made with tempeh, it's also high in protein.

You can buy premade tempeh bacon in the grocery store, but the ones I've seen are all made with wheat and therefore, are not gluten-free.

Why use an air fryer?

Thanks to the air fryer, not only does this "bacon" cook up quicker than it would in the oven, but it develops a crispy exterior too.

And, unlike using the pan frying method, we don't need any additional oil other than what is in the marinade.

However, if you do not have an air fryer, I've included instructions for both the stovetop and oven methods.

Ingredients you'll need

• 1 Block of Tempeh (I used Lightlife Original)
• Tamari
• Maple Syrup
• Olive Oil
• Apple Cider Vinegar
• Smoked Paprika (This is what gives the "bacon" a smoky flavor)
• Garlic Powder
• Onion Powder
• Black Pepper

How to make this vegan bacon - step by step

First, you'll have to prepare the tempeh for cooking.

Cut the block of tempeh in half and steam for 10 minutes.

My preferred method for steaming is my rice cooker, but you can use a steamer basket on the stovetop if preferred.

Steaming helps to cut back on the bitterness of the tempeh and allows it to better absorb flavors.

To steam using your rice cooker, add 1 cup of water to the rice cooker pot.

Then, place the tempeh halves in the machine's steamer basket.

Close the lid and press the steam or steam cook button (depending on your brand of rice cooker) and select 10 minutes for the steaming time.

See the notes in the recipe card below for stovetop steaming instructions.

Allow the tempeh to cool for about 5 minutes before removing from the rice cooker or steamer basket.

While the tempeh is steaming, make the marinade.

Add all of the remaining ingredients to a 9" x 13" baking dish and whisk together with a fork.

Set the marinade aside and prepare the tempeh.

Place the tempeh onto a cutting board and cut into strips approximately ¼" thick.

Carefully place each strip into the marinade.

Then, carefully flip over each piece.

Cover and place in the refrigerator for at least 2 hours to overnight, flipping once during marinating.

When you are ready to make the tempeh bacon, carefully flip the pieces one more time. You can spoon on any remaining marinade if you'd like as well.

Air fryer method

Place the crisper tray/plate into your air fryer if your air fryer does not have one built in. For example, my Ninja air fryer comes with a crisper plate insert.

Lightly grease the bottom of the crisper plate or air fryer basket with olive oil or a non-aerosol, propellant-free olive oil spray.

Carefully place the tempeh strips into the air fryer basket in a single layer. You may have to work in 2 batches depending on the size of your air fryer.

Air fry at 325° F for 10-15 minutes until the strips are browned but not burned. You can remove the air fryer basket to check it to ensure it's not burning. Mine only took 10 minutes.

Stovetop method

Heat olive oil in a nonstick skillet over medium heat. Add the marinated tempeh strips. You will most likely have to work in batches.

Cook on medium to medium-high for 2-3 minutes per side. It burns quickly, so be sure to keep an eye on it.

Oven method

Preheat oven to 400° F and line a baking sheet with parchment paper.

Place the marinated tempeh strips on the parchment-lined baking sheet.

Bake for 20 minutes, flipping once.

Tips

• If you cut the strips too thin, they can break quite easily. If you cut them too thick, the bacon won't come out as crispy.
• Be sure to handle the tempeh strips carefully. Even at ¼" thick, they can still potentially break. I find it easiest to use my hands to flip the pieces when they are in the marinade, but a fork works well too.
• If you want to make this for breakfast and you don't want to wait 2 hours for it to marinate, make it the night before at least an hour or two before going to bed. Then, flip the pieces once right before bed.

Storing and reheating leftovers

Store leftover tempeh bacon in a covered container in the refrigerator for up to 3 days.

Leftovers are best reheated in a nonstick skillet on the stovetop over medium heat for several minutes until warmed throughout, turning frequently to prevent burning.

Be sure to heat the pan first and you should not need any additional oil when reheating, but you can add a little if you prefer. The tempeh strips will reheat quickly due to their thin size.

Ideas for serving

Enjoy this vegan bacon as part of your breakfast such as with pancakes or waffles. This protein pancake mix from Thrive Market is our favorite gluten-free and vegan store-bought mix.

You can also enjoy it alongside your favorite gluten-free toast, some tofu scramble, and air fryer home fries or air fryer hash browns.

You can also chop it up and add it to a salad, quinoa or rice bowl or a baked potato with some vegan cheese sauce.

This tempeh bacon also makes an awesome vegan BLT!

How to make a vegan BLT sandwich

First, toast two slices of bread (gluten-free if needed) to your liking using a toaster or toaster oven.

Next, spread 1 tablespoon of vegan mayo on one side of one of the pieces of toast.

If you want, you can repeat this with the other piece of toast.

I only used mayo on one piece.

Then, place 1-2 lettuce leaves (I used Bibb lettuce) on top of the mayo followed by 2 tomato slices and 4 slices of tempeh bacon.

Top it all off with the other piece of toast and take a BIG bite! 

Want to jazz up this tempeh sandwich even more?

Add some sliced avocado or mash some up and mix it into the mayo spread. 

More tempeh recipes

• Maple Dijon Baked Tempeh
• Easy Marinated Tempeh
• BBQ Tempeh

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