Smoky Tempeh Bacon Recipes
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.
Nutrition Facts : ServingSize 1 three-slice serving, Calories 112 kcal, Carbohydrate 11 g, Protein 8.2 g, Fat 4.3 g, SaturatedFat 0.7 g, Sodium 520 mg, Fiber 3.3 g, Sugar 5.1 g, UnsaturatedFat 3.3 g
TEMPEH "BACON"
Protein-packed, fermented tempeh is thinly sliced and infused with a marinade of soy sauce, smoked paprika, and rich maple syrup to mimic the smoky-sweet flavor of the breakfast staple in this easy vegetarian recipe. Serve it with eggs for breakfast, add it to stir-fry, or layer it onto a veggie "B.L.T."
Provided by Katherine Sacks
Categories Vegetarian Vegan Breakfast Maple Syrup Soy Sauce Soy
Yield Makes 50 pieces
Number Of Ingredients 8
Steps:
- 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.
- Do Ahead
- Tempeh bacon can be made 5 days ahead; wrap tightly and chill.
SMOKY TEMPEH BACON
This meatless tempeh bacon recipe gets its smoky flavor from liquid smoke and smoked paprika. Eat it alone or use it on a sandwich or salad. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Whisk together liquid smoke, maple syrup, paprika and cumin in a 8x8-in. glass baking dish; add sliced tempeh. Gently toss to coat. Cover and refrigerate at least one hour., Heat oil in large saucepan over medium heat. In batches, cook tempeh until golden brown, 2-3 minutes per side. Serve immediately.
Nutrition Facts : Calories 125 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
SMOKY TEMPEH BACON
This easy recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch. Great as a BLT. The tempeh strips can be left marinating in the fridge 2 to 3 days. Just be sure to eat the bacon as soon as it's cooked-otherwise, it may lose its crispness. Adapted from Vegetarian Times(April 2008).
Provided by Sharon123
Categories Breakfast
Time 40m
Yield 24 slices
Number Of Ingredients 9
Steps:
- Lay the tempeh slices in 2 13- x 9-inch baking dishes. Bring soy sauce, vinegar, brown sugar, cumin, ancho chile powder, and ½ cup water to a boil in small saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if using. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or overnight.
- Preheat oven to 300°F.
- Line 2 baking sheets with parchment paper. Carefully transfer tempeh slices to prepared baking sheet, and discard marinade(or save and use again for more tempeh bacon).
- Brush slices with vegetable oil, and sprinkle with paprika, if desired. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown.
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- Bring the mixture to a simmer over medium heat for and cook for 3 minutes, then flip the Tempeh Strips. Repeat until the most of the liquid has evaporated and the marinade starts to look “sticky.” You will notice that the Tempeh will slightly increase in size as the marinade evaporates.
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- Combine all the ingredients except tempeh in a large bowl. Keep 3 tablespoons of the marinade for serving. Add tempeh slices and coat evenly. Let marinate for 20-60 minutes in the fridge.
- Heat a lug of olive oil in a large frying pan and add tempeh. Working in batches, cook on medium heat for up to five minutes on each side until it starts to brown. Drizzle with the reserved sauce. Enjoy!
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- Brush on both sides of your tempeh slices, cover and refrigerate for half an hour (this also works if you wish to refrigerate overnight) – be sure to cover all the tempeh well.
- Heat up some oil and fry on both sides until it turns dark brown on both sides – treat the rashers with care as they are delicate.
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- In a bowl, whisk together the tamari, oil, maple syrup, and paprika. Place the tempeh slices in a shallow dish and pour the marinade on top, turning the tempeh slices to make sure all the slices are covered. Let stand for 30 to 60 minutes, gently tossing the tempeh once to make sure it’s marinating evenly.
- Remove the tempeh from the marinade and place on the prepared baking sheet, evenly spacing the slices in a single layer. Bake until golden brown, about 25 minutes. The tempeh bacon will crisp as it cools.
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- In a bowl, whisk all the marinade ingredients together. Place the tempeh in a container, then pour the marinade on top. Cover the container and leave in the refrigerator for 1 hour or overnight.
- To cook, heat safflower or avocado oil in a skillet over high heat. Add the tempeh. Cook for 2 to 3 minutes, adding leftover marinade on top.
- Using tongs or a spatula, carefully flip the tempeh and cook for another 2 minutes. The tempeh is ready once crispy and dark brown. Repeat with the remaining tempeh, adding more oil as needed.
SMOKY TEMPEH BACON RECIPE - NAMELY MARLY
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- Place the tempeh in the package on a cutting board. Cut the package in half. Remove the tempeh from the packages. You now have two rectangular blocks of tempeh. Cut those lengthwise into thin strips, but not so thin that they fall apart.
- Place a skillet over medium heat. Add olive oil. Use tongs to add tempeh strips. Cook for 3–5 minutes on each side, turning when the tempeh strips have turned a golden brown and become crispy.
- In a small bowl combine tamari, agave (or maple syrup), liquid smoke, garlic powder, and water. Stir to combine. Pour this sauce over the tempeh strips. Use tongs to flip tempeh strips so that they're evenly coated. Cook for 2–3 minutes on both sides, until the liquid is absorbed and the strips are browned.
SMOKY MAPLE TEMPEH BACON RECIPE (VEGAN) | SHANE & SIMPLE
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- Add all marinade ingredients into a small bowl and mix well to combine. Then, pour into a container large enough that marinade and tempeh will just fit. Not too large, not too small.
- Carefully slice the tempeh into thin strips and place in the marinade, and make sure each piece is coated. Marinate for at least 20 minutes. If you can wait, let marinate in the fridge overnight.
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- Optional: In a large covered saucepan over medium heat, steam the block of tempeh for 20 minutes. Remove and when cool enough to handle. Then proceed with slicing.
- Whisk marinade ingredients in a container or sealable bag large enough for the tempeh slices. Place the tempeh into the marinade and marinate for at least 30 minutes or longer up to overnight.
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- In a small bowl, whisk together the 2 tablespoons olive oil, 2 1/2 tablespoons tamari, 3 teaspoons liquid smoke, 1 1/4 teaspoons black pepper, 1 1/2 teaspoons cumin and 2 pinches of cayenne.
- Place the tempeh in a shallow dish and pour on the marinade. Turn the tempeh several times to make sure it is fully coated. Leave to marinate for around 10 minutes.
- Heat a griddle or skillet. Add some olive oil and pan fry the tempeh on each side until browned (or until a bit charred, if you like it crispy!).
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- In a large non-stick skillet, make the marinade by stirring together the vegetable broth, maple syrup, soy sauce, liquid smoke, and all of the spices. Place the tempeh strips in the pan with the marinade and bring to a rolling simmer over medium heat. Then simmer for 10 minutes or until almost all of the liquid has evaporated. Once there is a sticky glaze on the bottom of the pan, flip the tempeh and cook for an additional 1-3 minutes until the marinade is fully evaporated.
- Transfer the cooked tempeh to a baking tray that is greased or lined with a reusable silicone mat (recommended). Bake on the bottom rack of the oven for 10 minutes, flip, then bake again for 5 minutes. The tempeh bacon should be crispy around the edges.
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- Make Smoky Marinade: Combine soy sauce, vinegar, maple or agave syrup, liquid smoke, sriracha sauce, and garlic powder in a shallow dish.
- Place tempeh slices in the dish with marinade, cover with a tight-fitting lid, and gently turn the dish over to distribute marinade. Place the dish right side up in the refrigerator to marinate 1-2 hours. Half-way through this period, gently turn over the dish again to redistribute marinade.
- To cook tempeh bacon, add 1 tablespoon of sesame seed oil to a large skillet and heat over medium setting. Remove the strips of tempeh bacon from the marinade, and add to the skillet, cooking just until golden brown (about 4-5 minutes) on first side. Add the remaining 1 tablespoon of sesame seed oil, and turn to cook the other side until golden brown (about 4-5 minutes).
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