Smoky Tempeh Bacon

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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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Steps

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Lay the tempeh slices in 2 13- x 9-inch baking dishes.

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Bring soy sauce , vinegar , brown sugar , cumin , ancho chile powder , and cup water to a boil in small saucepan.

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Boil 1 minute , then remove from heat , and stir in liquid smoke , if using.

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Pour over tempeh slices.

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Let cool , then cover and chill 2 hours , or overnight.

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Preheat oven to 300f.

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Line 2 baking sheets with parchment paper.

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Carefully transfer tempeh slices to prepared baking sheet , and discard marinade.

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Brush slices with vegetable oil , and sprinkle with paprika , if desired.

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Bake 10 to 15 minutes , or until beginning to brown.

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Flip tempeh slices , brush with oil , and bake 5 to 7 minutes more , or until crisp and dark brown.

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Ingredients

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tempeh, low sodium soy sauce, apple cider vinegar, light brown sugar, ground cumin, dried ancho chile powder, liquid smoke, vegetable oil, smoked paprika