Smoky Baked Tempeh Bacon
Tempeh Bacon, baked instead of fried. Perfect for TLT's or alongside some pancakes or waffles!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Slice the tempeh into 1/4 inch very thin slices. You will get about 12 strips per package of tempeh, or 24 total. This is easiest done with a good, heavy knife. To make it easier, you can cut the block in half and then cut into strips, they will just be shorter and you will have more of them.
To make the marinade, combine the soy sauce, apple cider vinegar, pure maple syrup, cumin and liquid smoke in a medium bowl. Whisk well to combine.
Place the tempeh strips in a 13 by 9 dish, and cover with the marinade. Make sure they are all coated well, and allow to marinate in the refrigerator for at least an hour, overnight if you can.
Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
Place the marinated tempeh strips onto the baking pan. Bake for 15 minutes. Flip and bake for 15 minutes more. Remove and serve.
*Keep leftover tempeh bacon in a glass or plastic container in the refrigerator for 3-4 days. To reheat, either microwave or put in the oven on a pan for 10-15 minutes, until warmed and crispy. Or eat cold!
*To make gluten free, make sure to use gluten free tempeh, which I believe you can usually find at Whole Foods. Also use tamari instead of soy sauce.
Serving: 1serving | Calories: 135kcal | Carbohydrates: 10g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 542mg | Potassium: 284mg | Fiber: 1g | Sugar: 3g | Calcium: 71mg | Iron: 2mg