Preparation

Tempeh's firm texture and nutty, fermented flavor make it ideal for this application. Unlike tofu, which is coagulated soy milk, tempeh is whole soybeans bound by the Rhizopus mold — creating a dense, protein-rich cake with a pronounced funky edge. The coffee in the marinade adds bitterness that mimics bacon's complexity.

Preparation

1. Slice the tempeh block as thinly as possible — about 1/8 inch thick. You should get 12-16 strips.
2. In a shallow dish, whisk together soy sauce, maple syrup, espresso, vinegar, smoked paprika, liquid smoke, garlic powder, and black pepper.
3. Arrange tempeh slices in a single layer in the marinade, flipping to coat. Let sit for at least 30 minutes, or up to 8 hours refrigerated, flipping occasionally.
4. Heat oil in a large skillet over medium-high heat. Remove tempeh from marinade (reserve the liquid) and arrange in a single layer in the pan.
5. Cook for 3-4 minutes per side until deeply browned and crispy at the edges. The slices should be chewy-crispy, not soft.
6. In the last minute of cooking, brush the reserved marinade over the tempeh to create a sticky glaze.
7. Transfer to a paper towel-lined plate. The tempeh will crisp further as it cools slightly.

Use immediately in sandwiches, crumble over salads, or serve alongside breakfast dishes. Best eaten within an hour of cooking — unlike bacon, tempeh doesn't stay crispy indefinitely.