Easy Maple Tempeh Bacon
From the Roaming Fork Cookbook by Amanda Hart
Tempeh haters be prepared to change! The salty, sweet smokiness is irresistible, and pairs perfectly with creamy avocado. Try it in a wrap like the one on the opposite page, in a BLT, crumbled on a salad or in my Avocado Tempeh Bacon Sliders.
Makes about 10-12 strips
1 package (about 8oz) plain tempeh (strips or a block)
3 tablespoons tamari or soy sauce
1 tablespoon maple syrup
2 teaspoons olive oil, plus more for cooking
2 teaspoons smoked paprika
1/2 teaspoon pepper, optional
If using a block of tempeh, cut lengthwise into long, thin strips.
In a glass casserole dish, baking pan or storage container, mix together all ingredients besides the tempeh. Once mixed, arrange the tempeh strips in a single layer, being sure to coat all sides with the marinade.
Allow to marinate at least an hour. I usually prepare it the night before so it can marinate overnight.
To cook, simply add a small amount of oil to skillet over medium heat and fry the tempeh strips until golden and crispy, about 3-5 minutes each side.
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