Smoky Maple-Pepper “Bacon”
Description
Since I like making big batches at a time, I often double the recipe, making a pound of tempeh bacon. If so, use a large (18- by 12-inch) rimmed baking sheet and once the strips have been turned, increase the baking time from 15 to 25 minutes.
Ingredients
- 8 ounces unflavored tempeh
- 3 tablespoons soy sauce or liquid aminos
- 1 tablespoon olive oil
- 1 1/2 tablespoons maple syrup
- 1 1/2 teaspoons each: liquid smoke and smoked paprika
- Coarse ground black pepper
Instructions
- Halve tempeh to make 2 squares. Cut each square crosswise into fourths to make a total of 8 thin slabs. Cut each slab lengthwise to make 32 strips. (Read text above for more slicing detail).
- Carefully place strips in a loaf pan. Mix soy, oil, syrup, liquid smoke, and paprika in a small bowl; pour mixture over strips and let stand at least 5 minutes, occasionally moving pan around to ensure strips are getting coated. (Can sit in marinade overnight.)
- When ready to bake, heat oven to 350 degrees, and line a 13- by 9-inch rimmed baking sheet with parchment. Place strips on prepared pan; brush mixture over strips that didn’t get well coated and sprinkle generously with pepper.
- Bake for 15 minutes; Remove from oven and turn tempeh. Brush with remaining marinade and sprinkle with additional pepper. Return pan to oven and continue to bake until strips are impressively crisp and brown, about 15 minutes longer. Remove from oven and serve. (Can be refrigerated or frozen for several weeks.)