Thin slices of fermented tempeh marinated in smoke, maple, and soy, then crisped in the pan. A whole-food, fermented, high-protein vegan bacon — the breakfast meat reborn with gut benefits and no nitrates.
Tempeh bacon is the Black plant-based breakfast plate's answer to the most missed item — the smoky strip beside the grits — and it brings gut and heart benefits the pork version never could.
Tempeh is fermented whole soybeans, which makes it nutritionally superior to most soy products: fermentation breaks down phytates so the iron and zinc absorb better, supports gut health, and produces some vitamin K2 — though the B12 sometimes claimed for tempeh is unreliable and vegans must still supplement B12. As bacon, it is a profound upgrade over pork bacon, which is processed red meat (WHO Group 1 carcinogen) loaded with nitrates and saturated fat that drive Black colorectal cancer and heart disease. Tempeh bacon delivers the smoke-and-salt craving with complete protein, fiber, and fermentation benefits instead of harm.
Slice tempeh thin, marinate 30+ minutes in tamari, maple syrup, smoked paprika, and liquid smoke, then pan-fry or bake until the edges crisp. Steaming the tempeh first for 10 minutes removes any bitterness and helps it soak up marinade.
Free, no account needed to ask.