Tempeh Bacon Blt Recipes
TEMPEH BACON BLT
Steps:
- Whisk together the maple syrup, soy sauce, 2 tablespoons of oil, smoked paprika, salt, cayenne, cumin and black pepper in a large bowl. Add in the tempeh and gently mix to combine and coat. Place the tempeh in the fridge to marinate for at least 4 hours or up to 12 hours.
- Remove the tempeh from the marinade and set both aside. Heat a large nonstick skillet over medium heat and add in the remaining tablespoon of oil. Add the tempeh and cook for 2 minutes per side, or until golden brown. Spoon over some of the reserved marinade and allow it to cook down and coat the tempeh for about 1 to 2 minutes, flipping frequently. Set the tempeh aside.
- Assemble the sandwiches by spreading half of the sliced bread with mayonnaise and the other half with Dijon. Top with lettuce, tomato and the tempeh bacon, season with salt and pepper, cut the sandwiches in half and serve.
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- In a small bowl, add all marinade ingredients and whisk to combine well. Pour marinade into an 8 " rimmed shallow dish or baking dish.
- Cut tempeh into 1/4 " slices. * If you cut them thinner, the tempeh falls apart easily in the marinade.
- Now place the tempeh slices into your marinade. Gently flip to coat all sides well. Let the pieces marinate in the fridge for 15-20 minutes or longer if preferred.
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- Place the sliced tempeh in a baking dish. Whisk together the rest of the tempeh bacon ingredients and pour the marinade over the tempeh. Set it aside to marinate while you preheat the oven, or cover and set in the fridge for up to 24 hours.
- Preheat the oven to 350 ºF. When the oven is hot, arrange your tempeh in a single layer on a baking tray. Bake for 15 minutes, flip the tempeh, and bake another 7-10 minutes until the tempeh bacon is dark and crisped.
- To assemble the sandwiches: Slather one slice of bread with vegan mayo, and the other with mustard. Layer the lettuce, tomato, and tempeh bacon on to the sandwich, add avocado if desired. If you want you can toast the sandwich on a lightly greased hot skillet until the bread is golden. Enjoy!
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- 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.
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