This is just the kind of recipe I love – it’s quick, delicious, and can enhance just about anything you’re putting on a plate. Mashed potatoes? Add a lil’ tempeh bacon. Spinach salad? Add a little tempeh bacon. Butternut squash soup? You guessed it… Add a little tempeh bacon! Oftentimes, tempeh bacon recipes will call for an hour + marinade time, but not this recipe, no sir. This is a simple whisk and pan-fry away from being ready to serve. Enjoy!
Quick and delicious, this Tempeh Bacon can enhance just about anything you're putting on a plate. Sweet as can be with a nice savory kick, this is the closest to a traditional Maple Bacon and can easily be made gluten-free!
Slice your 8oz tempeh block into 1/4" strips.
Combine all of your marinade ingredients into a large bowl, and toss in your tempeh to coat.
Heat a large skillet over medium-high heat and add your oil.
Add half of your tempeh and 1/4 of your marinade and sauté until one side begins to caramelize - keep a close eye on your tempeh when you're pan frying and move the slices around as needed.
*Since the marinade is sweet, the sugars will caramelize quickly (which is good!) but don't let it get to the point that it burns.
Flip your tempeh and repeat the same process on the other side, adding another 1/4 of your marinade.
Transfer to a plate and repeat the same process ont he remaining half of your tempeh and marinade.
You can serve hot out of the pan, or you can store in a closed container and use in the recipes - stays good for up to ~4 days in the fridge.
Ingredients
Directions
Slice your 8oz tempeh block into 1/4" strips.
Combine all of your marinade ingredients into a large bowl, and toss in your tempeh to coat.
Heat a large skillet over medium-high heat and add your oil.
Add half of your tempeh and 1/4 of your marinade and sauté until one side begins to caramelize - keep a close eye on your tempeh when you're pan frying and move the slices around as needed.
*Since the marinade is sweet, the sugars will caramelize quickly (which is good!) but don't let it get to the point that it burns.
Flip your tempeh and repeat the same process on the other side, adding another 1/4 of your marinade.
Transfer to a plate and repeat the same process ont he remaining half of your tempeh and marinade.
You can serve hot out of the pan, or you can store in a closed container and use in the recipes - stays good for up to ~4 days in the fridge.