This simple recipe can be assembled the night before then cooked off in the morning for a weekend breakfast or brunch. Or use it for a tempeh BLT. The tempeh strips can even be left marinating in the fridge 2 to 3 days. Just be sure to eat the bacon as soon as it’s cooked—otherwise, it may lose its crispness.
YIELD: MAKES 24 SLICES
1 8-oz. pkg. tempeh, sliced into 24 very thin slices
¼ cup low-sodium soy sauce
2 Tbs. apple cider vinegar
1 tsp. light brown sugar
½ tsp. ground cumin
½ tsp. ancho chile powder
2 tsp. liquid smoke, optional
1 Tbs. canola oil
1 tsp. smoked paprika, optional
- Lay tempeh slices in 2 13- × 9-inch baking dishes. Bring soy sauce, vinegar, brown sugar, cumin, ancho chile powder, and ½ cup water to a boil in small saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if using. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or overnight.
- Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Carefully transfer tempeh slices to prepared baking sheet, and discard marinade.
- Brush slices with canola oil, and sprinkle with paprika, if desired. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown.
VEGAN
NUTRITION INFORMATION
Calories: 24
Protein: 2 g
Total Fat: 1.5 g
Saturated Fat: 0.5 g
Carbohydrates: 1 g
Cholesterol: 0 mg
Sodium: 31 mg
Fiber: 0 g
Sugar: 0 g
