Start by grabbing a medium-sized bowl. In it, whisk together ½ tablespoon of your chosen olive oil, tamari or soy sauce, vinegar, maple syrup, toasted sesame oil, liquid smoke, smoked paprika, onion powder, garlic powder, nutritional yeast, cayenne pepper, and kosher salt. Mix everything until it’s well combined and looks cohesive. Trust me; this marinade is going to elevate your tempeh to new levels of deliciousness!

Now it’s time to slice the tempeh. Using a sharp knife, cut the block of tempeh crosswise into thin strips, aiming for about ⅛ inch thick. The thinner slices will crisp up nicely, mimicking that perfect bacon texture we all enjoy. Once you have them sliced, it's time to marinate!

Take the sliced tempeh and place it into a Ziploc bag. Seal it up and give it a gentle massage to ensure every piece is coated in that glorious marinade. If you prefer, you can also use a shallow bowl—just pour the marinade over the tempeh and toss gently to coat. Set this aside in the fridge to marinate for at least 1 hour; overnight works even better, allowing those flavors to really soak in!

Once your tempeh is well-marinated, it’s time to cook! Start by lining a plate or cutting board with a few paper towels. Heat a 12-inch nonstick frying pan over medium heat and add 1 tablespoon of olive oil. Once the oil is glistening, arrange half of your tempeh strips in a single layer. Avoid overcrowding the pan, as we want that lovely crisp!

Cook the tempeh for about 2 ½ to 3 minutes. Then, generously brush the top side with some reserved marinade, allowing it to caramelize beautifully. Let it go for another minute until the bottoms are golden brown, with an occasional char.

Now flip each slice carefully and cook on the second side for another 2 to 2 ½ minutes. Keep brushing it with that marinade to ensure flavor’s packed in tight! Once done, transfer the crispy tempeh to your lined plate to absorb any excess oil. You can sprinkle a pinch of smoked sea salt on top for an extra flava-dab.

Wipe out the pan, and repeat the cooking process with the remaining tempeh. You may need to add an extra ½ to 1 tablespoon of olive oil, depending on how much residue is left in the pan. Just remember, the second batch will cook a little quicker. Enjoy the crispy goodness of your bacon tempeh!