Ingredients for Smoky Tempeh Bacon
- Tempeh
- Low Sodium Soy Sauce
- Apple Cider Vinegar
- Light Brown Sugar
- Ground Cumin
- Dried Ancho Chile Powder
- 1 teaspoon liquid smoke (optional)
- 1 tablespoon vegetable oil
- Smoked Paprika
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How to Make Smoky Tempeh Bacon
- Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.
- In a small saucepan, combine 1/2 cup soy sauce, 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon ground cumin, 1 teaspoon ancho chile powder, and 1/2 cup water.
- Bring the mixture to a boil over medium heat. Boil for 1 minute.
- Remove from heat and stir in 1 teaspoon liquid smoke (optional).
- Arrange 8 ounces of tempeh, cut into 1/4-inch thick slices, in two 13x9 inch baking dishes.
- Pour the marinade over the tempeh slices, ensuring they are fully coated.
- Let the tempeh marinate in the refrigerator for at least 2 hours, or up to 3 days.
- Carefully transfer the tempeh slices to the prepared baking sheets, discarding the marinade.
- Brush the tempeh slices lightly with 1 tablespoon vegetable oil.
- Sprinkle with 1/2 teaspoon paprika (optional).
- Bake for 10-15 minutes, then flip the slices and bake for another 5-7 minutes, or until crispy and dark brown. Serve immediately for optimal crispness.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
1g
Carbs
0g
