Ingredients
The following ingredients have 4 Servings
- 1 tbsp tamari or soy sauce
- 1 tbsp extra virgin olive oil
- 1 tbsp maple or agave syrup
- 1/2 tsp red hot sauce or 1/2 tsp paprika
- 2 tsp liquid smoke or smoke powder (optional)
- 1/2 tsp ground cumin
- 8 oz tempeh
- Extra virgin olive oil to taste for frying the bacon
- Pinch of salt and ground black pepper
Instruction
- Mix the marinade ingredients in a bowl until well combined. Set aside.
- Slice the tempeh as thin as you can as long as it doesn't fall apart.
- Soak the tempeh strips in the marinade for 1 or 2 minutes.
- Heat some extra virgin olive oil in a skillet and when it’s hot, add the tempeh and cook for 1 or 2 minutes on each side over high heat until both sides are golden brown and crisp.
- Add salt and pepper to taste.
- Serve your tempeh bacon immediately chopped over some vegan mashed potatoes, breakfast potatoes, or vegan potato soup.
- Keep the leftovers in an airtight container in the fridge for up to 1 week.