This easy recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch. Great as a BLT. 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. Adapted from Vegetarian Times(April 2008).
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- 1 (8 ounce) package tempeh, sliced into 24 very thin slices
- 1/4 cup low sodium soy sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon light brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried ancho chile powder (or to taste)
- 2 teaspoons liquid smoke (optional)
- 1 tablespoon vegetable oil (or light olive oil)
- smoked paprika (optional)
- 1Lay the 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.
- 2Preheat oven to 300°F.
- 3Line 2 baking sheets with parchment paper. Carefully transfer tempeh slices to prepared baking sheet, and discard marinade(or save and use again for more tempeh bacon).
- 4Brush slices with vegetable 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.
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Nutritional Facts for Smoky Tempeh Bacon
Serving Size: 1 (352 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 25.9
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 90.1 mg
- Total Carbohydrate 1.3 g
- Dietary Fiber 0.0 g
- Sugars 0.2 g
- Protein 1.9 g