Step 1: In a bowl, whisk liquid smoke, maple syrup, oil, and soy sauce.
Step 2: Very thinly slice the tempeh block, you’ll want to use a large sharp knife. Each slice should be about 2-3mm thick, this is so we can get the tempeh as crispy as possible.
Step 3: Add the tempeh to the bowl with the marinade, cover all the pieces and place in the fridge for at least one hour.
Step 4: Preheat the oven to 200 degrees Celsius and add the tempeh strips to a lined baking tray. You may need two trays depending on how thin your strips are. Include as much of the marinade as you can on each strip. Bake for 10-15 minutes, checking occasionally that the strips are not burning. When they are ready, they will be crispy, but not blackened. You can also do this step in the frying pan, it takes less time, but requires more oil, so baking is a healthier option, if you prefer. If you are frying the strips, add some oil to a pan on a high heat and fry the strips for 3-4 minutes on each side or until crispy.
Step 5: It’s totally up to you how you serve tempeh bacon, but for this recipe I’m serving as a BLAT style bagel. I halve the bagels and toast them lightly (in a regular toaster will do), and serve with smashed avocado, tomato slices and tempeh strips. You can add lettuce and basil too!
This recipe serves 4 people
1 block tempeh (250g)
1 tsp liquid smoke
1 tsp maple syrup
2 tbsp soy sauce
1 tbsp vegetable oil
To serve – this is totally optional, as this tempeh bacon tastes great in so many meals!
1 toasted bagel, cut in half
¼ avocado, smashed
2-3 slices of tomato (optional)