Tempeh Bacon 1

by Sherri Koehler on November 22, 2010

I used to by the Lightlife tempeh bacon pretty frequently, but it was one of those foods that I knew I should just learn to make at home to save money. Finally last year, right before the first annual “Fakin’ Fest”, I knew I had to figure out my own recipe!

Here’s the first tempeh bacon recipe I’ve come up with and been happy with. I’ve made the braising step a separate one for the oven so it is easier to make all of the tempeh at once. If you want to do a half batch and just braise in the pan, that works really well (ditto for using two skillets at once). The “braise in pan” method works extra well with cast iron skillets; just turn the heat off when done frying each side and pour over liquid.

The Stuff

  • 8 oz package of tempeh
  • 2 Tablespoons tamari
  • 1 Tablespoon maple syrup (add more if you want sweeter, use less if you want not-so-sweet)
  • 1 Tablespoon water
  • 1/4 – 1/2 teaspoon sweet smoked paprika
  • freshly ground black pepper, to taste

The Making

Preheat oven to 350F.

Carefully slice tempeh into long strips, 1/4″ – 1/2″ thick.

Thin slices = yummy

Whisk together the remaining ingredients in a small bowl or measuring cup; something easy to pour from.

Spray a pan heated to medium heat with canola oil and arrange tempeh strips with one side down. You may need to use two saute pans or do this step twice to get all the tempeh strips browned. Tempeh should be browned and slightly dry.

Arrange tempeh strips into a 9×12 baking dish. Drizzle strips with marinade. Pick up baking dish and carefully tip toward each side so that the bottom of the strips are well coated. Carefully flip each strip over and repeat the tipping process with the dish to evenly and thinly distribute the marinade over all the strips.

Ready for the Oven

Bake tempeh strips in preheated oven for 12-15 minutes. All of the marinade should be absorbed.

Serves 2-4, depending on how hungry you are!

I Love Sunday Breakfasts!

In the works for “Tempeh Bacon 2” is a method that involves a marinade soak for the sliced tempeh followed by time under the broiler. We’re curious to see if this will yield a crunchier tempeh.

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