Tempeh “Bacon”

vegetarian vegan breakfast maple syrup soy sauce soy

Katherine Sacks

Makes 50 pieces

Source

Ingredients

1/2 cup olive oil

1/2 cup pure maple syrup

1/2 cup soy sauce

2 teaspoons smoked paprika

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

16 ounces tempeh, cut into about 50 (1/4"-thick) strips

Method

Whisk oil, maple syrup, soy sauce, paprika, salt, cayenne, and black pepper in a shallow dish. Add tempeh and gently toss to coat. Cover and chill at least 2 hours or up to 4.

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh in a single layer and bake, tossing and basting with marinade after 10 minutes, until tempeh is crispy, 30–33 minutes.

Tempeh bacon can be made 5 days ahead; wrap tightly and chill.