Tempeh Bacon
Vegetarian Times Issue: April 1, 2008 p.82
This simple recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch. Or use it for a delicious tempeh BLT with baby greens and perfect cherry tomatoes. The tempeh strips can 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.
Directions
- Lay tempeh slices in 2 13- x 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.
ingredient list
Makes 24 slices
- 1 8-oz. pkg. tempeh, sliced into 24 very thin slices
- 1/4 cup low-sodium soy sauce
- 2 Tbs. apple cider vinegar
- 1 tsp. light brown sugar
- 1/2 tsp. ground cumin
- 1/2 tsp. ancho chile powder
- 2 tsp. liquid smoke, optional
- 1 Tbs. canola oil
- Smoked paprika, optional
Nutritional Information
Per PIECE:
| Calories |
24 |
| Protein |
2g |
| Total fat |
1.5g |
| Saturated fat |
0.5g |
| Carbs |
1g |
| Cholesterol |
mg |
| Sodium |
31mg |
| Fiber |
g |
| Sugars |
g |
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