Tempeh Bacon

By Matt Props, Ninth Street Bakery vegan chef

(serves 4)

1 package Tempeh, sliced thin
1/2 cup Soy Sauce (I prefer a low-sodium Tamari if available)
2 tbsp Liquid Smoke
3 tbsp Agave Nectar or Maple Syrup
Few splashes of Hot Sauce (optional)

First, slice your tempeh into thin, long strips. Place slices in bowl or dish suitable for marinating. Whisk all remaining ingredients together and pour over tempeh slices. Let marinate for approximately 5-6 minutes. Heat large skillet over med-high heat (smaller skillets will work fine if you fry tempeh slices in a few small batches). Add a few tablespoons of any high-heat oil and allow to coat the surface of the skillet thoroughly. Once surface is sufficiently coated, carefully place tempeh slices into skillet, making sure they are not overlapping. Saute each side for around 3 minutes, or until golden brown and slightly crispy. After both sides are finished frying, turn heat to low and pour a few tablespoons of remaining marinade over the slices. Turn heat off and allow to set for a few minutes before serving. If desired, place slices on paper towel lined plate to soak up any remaining oil .
*amazing served as a Tempeh Lettuce Tomato sandwich with caramelized onions and fresh avocado.

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