Crispy Air Fryer Tempeh Bacon

5 from 1 vote

Smoky, crispy, 100% meatless air fryer tempeh bacon. Perfect for breakfast, BLTs, or salads. Easy, savory, and ready in minutes!

Cook Time20

Total Time20

Course: Breakfast, Side Dish

Cuisine: American, Breakfast, Vegetarian

Diet: Vegan, Vegetarian

Servings: people

Calories: 132kcal

Fill a pot with about two inches of water and add a pinch of salt. Bring the salted water to a boil, then add the whole block of tempeh and reduce the heat to a simmer. Simmer for 10 minutes, flipping the tempeh halfway through.
Remove the tempeh from the pot and let it cool for at least 10 minutes. While it cools, combine soy sauce, ketchup, smoked paprika, black pepper, and nutritional yeast in a bowl. Mix well and set aside.
Once cooled, slice the tempeh into thin strips, being careful not to break them. Place the strips in a large, shallow bowl or container and evenly coat or brush both sides with the marinade. Let them marinate for 30 minutes.
After marinating, remove the tempeh strips from the dish and reserve the extra marinade. Arrange the slices on an air fryer tray and cook at 325°F for 10 minutes, flipping halfway through. When done, optionally brush the tempeh bacon with any leftover marinade before serving.

If your air fryer is on the smaller side, work in batches. Or, cut the recipe in half to make a little over 1 serving of tempeh bacon.
To bake instead, preheat the oven to 350 degrees F. Place the tempeh bacon pieces on a baking sheet lined with parchment paper. Bake for 30 minutes, flipping halfway.
To pan-fry, warm a non-stick pan or skillet over medium heat. Spray with non-stick spray or add a touch of oil. Fry for 3-6 minutes on each side. This alternative won’t be oil-free but uses minimal oil.
To make this recipe gluten-free, switch out the soy sauce for coconut amino or tamari. Coconut amino has some sweetness, so you can forgo/reduce the ketchup or use tomato paste.