Tuesday, July 13, 2010

Tempeh Bacon

Here's the thing about tempeh bacon: it's tempeh.  Not bacon.


Nevertheless, the maple syrup makes for a crispy-caramelly thing, and the overall combo tastes remarkably like BBQ Pringles.  Very tasty.  To the right, you will see some of this tempeh on zatar-pesto whole-wheat spaghetti with kale, avocado, and lemon.  (Mix zatar with olive oil and garlic, then mix into pasta).

In adapting this recipe, I reduced the amount of liquid smoke, increased the cayenne, added garlic powder, and then adjusted the amounts so that the recipe would be for a whole block of tempeh.




Tempeh Bacon
(adapted from Healthy Happy Life)

Ingredients
8 oz tempeh
2.5 TB maple syrup
1.5 TB olive oil
1 tsp cumin
1/2 to 1 tsp cayenne
1 tsp garlic powder
1 tsp liquid smoke
1/2 TB soy sauce
for pan: vegetable oil

Instructions
Combine marinade ingredients.  Very thinly slice the tempeh and place in a shallow bowl (I used a pyrex bowl with a lid so that I could easily shake the tempeh a few times for even coverage).  Pour marinade over tempeh (it will seem like not enough for the amount of tempeh) and let sit 10 minutes or so--move the tempeh around so that it all gets exposed to the marinade.
Heat vegetable oil in cast iron skillet.  Saute tempeh on one side for a few minutes, then flip.  Cook until
both sides are crisp and browned.  Makes 3 servings.

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