Plant-Based Meat Alternative | Vegan Vegetarian Lacto Ovo Vegetarian High Protein Fiber Rich

Tempeh Bacon

Glycine max (Soybean) Allergens: Soy
Tempeh Bacon

Sourcing & Taxonomy

  • Family Fabaceae
  • Primary Cuisine Indonesian / American
  • Seasonality Year-Round
  • Source Soybeans

The Forktionary Angle

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Definition

A fermented soybean product thinly sliced and seasoned to mimic the taste and texture of traditional bacon.

Sensory Profile

TasteSmoky, Umami, Salty, Slightly Nutty, Fermented
TextureFirm, Chewy, Slightly Crumbly (when cooked crisp)
AromaSmoky, Fermented Soy, Savory
AcidityLow

Technical Metrics

Nutrition Facts

Per 28g (2-3 strips)
Calories200 kcal
Total Fat12 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol0 mg
Protein18 g
Total Carbohydrate10 g
Dietary Fiber6 g
Total Sugars2 g
Calcium80 mg
Iron2 mg
Potassium300 mg

Chef’s Secret

For extra crispiness, press between parchment paper and bake, or pan-fry on medium-low heat until desired texture.

Substitutions

Best Match

Mushroom Bacon (e.g., shiitake)

1:1

Similar umami and crisp texture, less protein.

Eggplant Bacon

1:1

Good for texture and absorbing smoky flavors.

Coconut Bacon

1:1 (by volume)

Crispy texture, sweet and salty flavor, good for salads.

Tofu Bacon

1:1

Versatile, absorbs marinade well, needs pressing.

Buying Guide

Found in refrigerated vegan sections. Check for firm texture and uniform slices.

Flavor Pairings

BLT sandwiches breakfast plates salads crumbled on soups.