Quick, crispy tempeh bacon with maximum flavour. Use wherever you would bacon, but especially good in sandwiches!
Ingredients
227 gm
Tempeh (tempe)
1 tbsp
Avocado oil
3 tbsp
Soy sauce, tamari
2 1/2 tbsp
Maple syrup
1 pinch
Sea Salt
1 1/2 tsp
Liquid smoke
(optional)
1 1/2 tsp
Paprika, smoked
1/2 tsp
Black pepper
(ground)
1 tsp
Cayenne pepper
(optional - omit for less heat)
Instructions
Slice the tempeh widthwise, about 1/4 inch thick (standard pencil thickness) you should have 15-18 pieces of tempeh, a little shorter than bacon strips, and slightly thicker.
In a shallow bowl, rimmed plate, or baking dish, whisk together the oil, soy sauce or tamari, maple syrup, salt, liquid smoke, smoked paprika, black pepper, and cayenne (optional). Taste and adjust flavour as needed. It should be quite salty, smoky, a little spicy, and plenty sweet (even a little too sweet, as it needs to balance the bitterness of the tempeh).
Add the tempeh and toss to coat (using a pastry brush is helpful for fully coating). Marinate for 10-15 minutes, flipping once for even flavour dispersion.
Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper or silicone pad.
Transfer tempeh (reserving excess marinade for brushing) to the baking sheet and arrange in a single layer.
Bake for 10 minutes, then remove from the oven, flip, and brush generously with reserved marinade. Bake for 8-10 minutes more, or until browned and slightly crispy.
Enjoy immediately or store cooled leftovers in an airtight container in the refrigerator for 5 days, or in the freezer for up to 2 months. Reheat in a 350°F (176°C) oven or on the stovetop over medium heat until hot.
