Tempeh Bacon Blt Recipes

TEMPEH BLT

Steps:

• In a non-stick pan over medium-high, heat 3-4 slices per sandwich of the tempeh bacon until lightly browned on each side. Watch carefully so they don't burn.
• Add mayonnaise to your toasted bread and top with bacon, lettuce, and tomato.
• Optional: add sliced or mashed avocado.

EASY TEMPEH BACON

Steps:

• Slice the tempeh in half widthwise (so you have 2 even squares), then thinly slice each square in thirds so you have six very thin squares (it's easiest to do this by placing the tempeh flat on your cutting board and holding the knife horizontally for an even cut). Then slice each square into three rectangular strips. You should have ~18 pieces of tempeh (as the original recipe is written).
• In a shallow bowl, rimmed plate, or baking dish, whisk together the oil, tamari, maple syrup, salt, liquid smoke, smoked paprika, black pepper, and cayenne (optional). Taste and adjust flavor as needed. It should be quite salty, smoky, a little spicy, and plenty sweet (even a little too sweet, as it needs to balance the bitterness of the tempeh).
• Add the tempeh and toss to coat (using a pastry brush is helpful for fully coating). Marinate for 10-15 minutes, flipping once for even flavor dispersion.
• Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
• Transfer tempeh (reserving excess marinade for brushing) to the parchment-lined baking sheet and arrange in a single layer.
• Bake for 10 minutes, then remove from the oven, flip, and brush generously with reserved marinade. Bake for 8-10 minutes more, or until browned and slightly crispy.
• Enjoy immediately or store cooled leftovers in an airtight container in the refrigerator for 5 days, or in the freezer for up to 2 months. Reheat in a 350°F (176°C) oven or on the stovetop over medium heat until hot.

ULTIMATE TEMPEH BACON

Steps:

• Combine the tamari, brown sugar, olive oil, liquid smoke, paprika, salt, pepper, cumin and garlic powder in a 9-by-13-inch baking dish or rimmed baking sheet. Whisk to combine and set aside.
• Slice the tempeh crosswise 1/4 inch thick. Arrange on a microwave-safe plate and drizzle with 1/4 cup water. Cover with a wet paper towel and microwave on high until the tempeh is soft and has absorbed some of the liquid, about 4 minutes. Drain off any excess water.
• Arrange the warm tempeh slices in a single layer in the marinade. Tilt the baking dish a few times to evenly distribute the marinade. Let the tempeh sit, flipping the slices and tilting the dish every 10 minutes, until the slices are very saturated, about 30 minutes.
• Meanwhile, position an oven rack in the upper third of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment.
• Arrange the tempeh slices on the prepared baking sheet, spacing them about 1/2 inch apart; reserve the marinade. Bake until the tempeh starts to brown, about 10 minutes. Brush the tempeh with some of the reserved marinade. Flip the slices and brush again with more marinade. Bake until the tops start to char slightly, about 10 minutes.
• Serve immediately or let cool completely and refrigerate in an airtight container for up to 1 week. Reheat in an oven preheated to 350 degrees F or in a dry skillet over medium heat, just until warmed through.