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.