Tempeh ‘Bacon’

This spicy tempeh bacon is delicious on its own, but also makes for a great T.L.T (tempeh, lettuce, and tomato) sandwich. 

Ingredients

  • 1 package of tempeh (8oz)

  • 2 Tbsp of vegetable oil

  • 1/4 tsp of turmeric

  • 1/4 tsp garlic powder

  • 1/4 tsp smoked paprika*

  • small dash of cinnamon

  • 1 Tbsp of sugar 

  • 1 heaping Tbsp of gochujang paste

  • 4 Tbsp of soy sauce

Instructions

  1. Cut tempeh into 7 vertical slices. Turn each slice on its side and cut in half. You’ll end up with 14 thin finger-length slices of tempeh.***

  2. Whisk turmeric, garlic powder, smoked paprika, cinnamon, sugar, gochujang, and soy sauce into a small bowl until well mixed.

  3. Heat large skillet over medium-high heat. Pour oil into skillet.

  4. Once skillet is hot, add tempeh. When first side is browned, flip tempeh. Once tempeh is lightly browned on second side, turn skillet heat down to low.

  5. Wait 2-3 minutes for skillet heat to lower, then pour liquid mixture over tempeh coating every piece. If cooking tempeh in batches, reserve some of the mixture.  

  6. Increase skillet heat to medium and cook for about 3-4 minutes on each side or until the tempeh is glazed.

  7. Remove from heat to cool. If you’re having the tempeh on a sandwich, toast your choice of bread, spread some vegeniase (vegan mayo) on your slices, add some lettuce and tomato, and enjoy.

    Notes

    * Regular paprika can be used in place of smoked. 

    ** Gochujang is a Korean red chili paste.

    *** You might cut your tempeh into thin horizontal slices to closer mimic a bacon shape.

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