Easy Tempeh Bacon Bits
Easy Tempeh Bacon Bits- just 5 simple ingredients is all you need to make these delicious meatless bacon bits. Perfect for topping salads, pasta, and pizza! (vegan, gluten-free)
I can’t believe it took me this long to think to make tempeh bacon bits. I’ve eaten more than my fair share of tempeh bacon because I can buy it already seasoned and sliced, thanks to Lightlife’s Fakin’ Bacon. It’s so convenient and tasty. I especially love using it to make TLTs with fresh tomatoes in the summertime. Hot damn, they’re good!
I suppose you could crumble that into bits but I don’t think the texture would be as good as it is with this homemade version. That and I know not everyone has access to the Fakin’ Bacon. So this recipe ought to help fill in the gap.
It’s super easy to make and only requires 5 ingredients, most of which you likely already have on hand.
To start, you crumble the tempeh in a skillet over medium heat and cook until light golden brown. Meanwhile the remaining ingredients get whisked together in a small bowl.
The warm tempeh bits get added to the bowl and are stirred together until they’ve absorbed all of that smokey, umami flavor goodness. Then you transfer it back to the skillet and cook until the edges get slightly crispy. That’s all there is to it!
They’re such a great way to add a sprinkle of protein and flavor to your go-to meals.
My favorite way to use them is on top of a big salad with avocado and hemp seed ranch dressing. Mmm…
I’m telling ya, the possibilities are endless! I hope you enjoy them!!
Easy Tempeh Bacon Bits
Yield: 8 ounces
Prep Time: 5
Cook Time: 15
Total Time: 20
- 1 (8-ounce) package organic tempeh
- 2 tablespoons low-sodium tamari (or soy sauce)
- 1 tablespoon pure maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Lightly grease a large skillet then warm over medium heat. Using your fingers, crumble the tempeh into the skillet and cook for about 7 minutes, until light golden brown, while stirring intermittently.
In a medium-size bowl, whisk together the tamari, maple syrup, paprika and garlic powder. Add the cooked tempeh to the bowl and stir until evenly coated. The tempeh should absorb all of the liquid and seasoning.
Transfer it back to the skillet and cook for about 7 more minutes, until edges are somewhat crispy. Serve immediately or allow to cool before transferring to a sealed container for storing. Leftovers can be stored in the refrigerator for up to 5 days.
Nutrition Facts are for 1/6th of recipe