Happy Sunday, lovely readers. I've been super busy with our move, thus the few and far between posts. I'll be back up to speed in a week or two, promise!
I've seen so many recipes for tempeh bacon online that I thought I would try one of my own. Most of the recipes I have run across contain oil, which probably makes the strips more crispy (I've never tried them until I made these without oil), so I can't say for sure. This "bacon" is sweet, savory and smoky and is wonderful on a sandwich or, as we enjoyed it, as a breakfast with some creamy grits.
- one 8 oz. package tempeh
- ¼ cup tamari or other low sodium soy sauce
- ¼ cup pure maple syrup
- 1 tsp liquid smoke flavoring
- ¼ tsp natural maple flavoring
- dash of smoked paprika
- Preheat oven to 375° F.
- Line a baking sheet with parchment paper.
- Steam the tempeh, whole, for about 15 minutes. This step is important! Don't skip it. It takes away the bitterness that tempeh can sometimes have.
- Let cool and slice on a bias to create the strips. The thinner the strips, the more crispy they will become.
- Combine all of the marinade ingredients.
- Soak the tempeh strips in the marinade for 15 minutes.
- Gently lay the strips on the baking sheet (they will be fragile until baked), sprinkle with smoked paprika and bake for 30 minutes, flipping once at 15 minutes. Be careful not to overcook them, especially if you've sliced them thinly. You want them to have some color on them but not be too brown or they will be dry.
- Let the strips cool slightly before serving. They will crisp up a bit as they cool.