Baked, Crispy Tempeh Bacon
Author -Yields: 4 servings
Ingredients
- 6 tablespoons Bragg Liquid Aminos, soy sauce, or tamari (90mL)
- 1/4 cup apple cider vinegar (60mL)
- 1 1/2 tablespoons avocado oil
- 4 teaspoons maple syrup
- 2 teaspoons smoked paprika
- 8 ounces tempeh, sliced crosswise into very thin (1/8-inch) strips (225g)
Instructions
- Arrange the tempeh strips in a rectangular dish or storage container. It's fine if they need to overlap a bit.
- In a small mixing bowl, whisk together the tamari, vinegar, oil, maple syrup, and paprika. Pour this marinade over the tempeh strips. Tilt the container around in order to coat all of the strips in the marinade. Cover the container and transfer it to the fridge for at least 2 hours and up to 48 hours.
- Preheat your oven to 400°F. Remove the tempeh strips from their marinade and arrange them on baking sheet.
- Bake the tempeh strips for 12-15 minutes, or until the top side of the strips is looking crispy and dry. Flip the strips over gently and bake for 10-15 minutes more, or until browning significantly at the edges and very crispy. You may need to remove some crispier strips from the baking sheet 5-8 minutes before the rest are finished—it's normal for strips at the edges of the baking sheet to be ready more quickly.
- Use the strips in recipes or store in an airtight container in the fridge for up to 6 days.