SMOKY TEMPEH BACON
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).
Provided by Sharon123
Categories Breakfast
Time 40m
Yield 24 slices
Number Of Ingredients 9
Steps:
- Lay 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.
- Preheat oven to 300°F.
- Line 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).
- Brush 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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