Save The skillet was already hot when I realized I'd forgotten to slice the tempeh thin enough. That first attempt at vegan bacon taught me more about patience than any recipe ever could. The smoky aroma filling my tiny kitchen made my neighbor knock on the door, asking what I was cooking. Now, every time I make this sandwich, I think about how something so simple can create such a moment. It's become my go-to when I want comfort food that doesn't compromise on flavor or values.
I made this for my brother during his visit last spring, fully expecting him to humor me and order pizza later. He ate both sandwiches I'd made for myself too. The way the vegan cheese stretches when you pull the halves apart, that golden crust on the sourdough, the way the tempeh holds its own against all those textures, it all just works. He still texts me asking for "that fake bacon thing" every few weeks. It's the highest compliment I've ever received from someone who swore he'd never give up meat.
Ingredients
- Tempeh: The heartier cousin of tofu, tempeh holds up beautifully to marinating and crisps like a dream when you slice it thin enough, around a quarter inch works best.
- Soy sauce: This brings the salty, umami backbone that makes the tempeh taste legitimately bacon-like, don't skip it or substitute with low sodium unless you compensate with extra salt.
- Maple syrup: The touch of sweetness balances the smoke and salt perfectly, creating that authentic bacon glaze as it caramelizes in the pan.
- Smoked paprika: This is non-negotiable for achieving that deep, smoky flavor, regular paprika just won't deliver the same punch.
- Liquid smoke: Optional but transformative, just half a teaspoon takes the bacon illusion to another level without overwhelming the other flavors.
- Sourdough bread: The slight tang and sturdy structure stand up to grilling without getting soggy, plus it creates the most satisfying crunch.
- Vegan cheese: Look for a brand that actually melts, I've learned the hard way that not all vegan cheeses are created equal when it comes to grilled sandwiches.
- Tomato: Use a ripe but firm one, slice it thick enough to taste but thin enough that it doesn't make the sandwich slide apart.
- Lettuce: Crisp romaine or iceberg adds that essential cool crunch, wilted lettuce ruins the whole experience so add it after cooking.
- Vegan butter: This is what gives you that golden, crispy exterior, don't be shy with it on the outside of the bread.
Instructions
- Marinate the tempeh:
- Whisk all your marinade ingredients in a bowl until the maple syrup fully incorporates with the soy sauce. Toss in those thin tempeh strips and make sure every piece gets coated, then let it sit for at least ten minutes while you prep everything else.
- Crisp the bacon:
- Heat your skillet over medium and add the marinated tempeh in a single layer, don't crowd the pan or it will steam instead of crisp. Cook each side for two to three minutes until you see those beautiful browned edges and it smells like a Saturday morning.
- Butter the bread:
- Spread vegan butter generously on one side of each slice, this buttered side will face the heat. The butter should go all the way to the edges so you get that even golden color.
- Build your sandwiches:
- Lay two slices butter side down and start stacking, cheese first so it melts onto the bread, then tempeh bacon, tomato, lettuce, and another cheese slice to hold the top in place. Cap with remaining bread, butter side up.
- Grill to perfection:
- Place sandwiches in a preheated skillet over medium-low heat and resist the urge to crank up the temperature. Press gently with a spatula, cook three to four minutes per side until the cheese melts and the bread turns that perfect shade of golden brown.
- Serve immediately:
- Slice each sandwich in half diagonally because it just tastes better that way. Serve while the cheese is still stretchy and the tempeh is warm.
Save There's something about cutting into a grilled cheese and seeing that cheese pull that makes everything feel right. My friend came over one rainy afternoon, dejected about a job interview, and I made her this sandwich without asking if she was hungry. She didn't say much, just ate slowly and asked for the recipe before she left. Two weeks later, she sent me a photo of her own version with a caption that said "comfort in a skillet." That's exactly what this is.
Making the Best Tempeh Bacon
The secret to tempeh bacon that actually rivals the real thing is all in the marinade and the cook time. I used to rush it, but now I know that letting the tempeh sit in that sweet and smoky mixture for the full ten minutes makes a massive difference in flavor penetration. When you cook it, watch for the edges to darken and curl slightly, that's when you know it's developing the crispy texture you're after. Some pieces will get more caramelized than others, and honestly, those are the best bites. If you have extra marinade, brush it on during cooking for an even deeper glaze.
Choosing Your Vegan Cheese
Not all vegan cheeses melt the same way, and I've been disappointed enough times to have strong opinions now. Brands that list tapioca starch or coconut oil higher on the ingredient list tend to melt better and create that stretchy, gooey texture we're all chasing. Aged or cultured vegan cheeses add more flavor complexity but sometimes sacrifice meltability, so save those for cold sandwiches. For this grilled cheese, I reach for a good melting cheddar or mozzarella style. Test a small piece in a hot pan before committing to the whole sandwich if you're trying a new brand. It's worth the extra minute to avoid rubbery disappointment.
Serving Suggestions and Add-Ons
This sandwich pairs beautifully with a simple tomato soup or a light arugula salad dressed with lemon and olive oil. I've also added avocado slices, which make it even richer and more filling, perfect for days when you need serious comfort food. A thin smear of vegan mayo or spicy mustard on the inside of the bread before assembling adds another layer of flavor without overwhelming the star ingredients. Some people love adding pickles for a tangy crunch, though I'm partial to keeping it classic.
- Serve with sweet potato fries for a diner-style lunch that feels indulgent.
- Add sliced red onion if you want a sharper, more grown-up flavor profile.
- Pair with iced tea or a cold beer depending on the vibe you're going for.
Save This sandwich has become my answer to the question "what should we eat" more times than I can count. It's proof that vegan food doesn't have to be complicated or boring, just thoughtful and made with a little bit of love.
Kitchen Guide
- → How do I make the tempeh bacon crispy?
Marinate the tempeh strips for at least 10 minutes in the soy sauce mixture, then pan-fry over medium heat for 2-3 minutes per side. Don't skip the marinating step as it infuses the smoky flavor and helps achieve that crispy texture.
- → What's the best bread for this sandwich?
Sourdough or hearty sandwich bread works wonderfully as it holds up well to grilling and creates a nice crispy exterior. For gluten-free options, use certified gluten-free bread that can withstand grilling without falling apart.
- → Can I prepare this ahead of time?
You can marinate the tempeh bacon several hours in advance and store it in the refrigerator. Assemble the sandwich just before grilling for the best texture and to prevent the bread from becoming soggy.
- → What vegan cheese melts best?
Look for vegan cheeses specifically labeled as 'melts well' or 'grilling cheese.' Brands like Violife, Miyoko's, and Follow Your Heart tend to have excellent melting properties. Avoid nut-based cheeses if you prefer traditional melting.
- → How do I prevent the bread from burning?
Cook on medium-low heat and press gently with a spatula. Keep a close eye on the sandwich and adjust heat as needed. The lower temperature allows the cheese to melt fully before the bread browns too much.
- → What can I serve alongside this sandwich?
Pair with tomato soup for a classic combination, or serve with a crisp green salad. Avocado slices added to the sandwich itself provide extra creaminess and richness that complements the smoky tempeh bacon.