Directions 9 steps | 75 Minutes
Measure and prep all ingredients.
Bring a small pot filled with the vegetable stock to a boil. Divide the tempeh into blocks. Add the tempeh into the boiling stock and lower the temperature to a simmer. Let the tempeh simmer for 10-20 minutes.
Remove the tempeh from the stock and let cool.
While the tempeh is cooling, make the marinade. In a bowl, combine the water, soy sauce (or tamari), tomato paste, maple syrup, liquid smoke, smoked paprika and garlic powder. Whisk until smooth.
Slice the tempeh into thin, bacon-like strips. In a small airtight plastic container, add some marinade to the bottom of the container. Layer the tempeh into a single layer. (See notes 2.)
Add more marinade on top of the tempeh. Repeat until all of the marinade and the tempeh has been used. Seal the container and transfer it into the refrigerator to marinate. Let the tempeh marinate for at least 30 minutes, but overnight is preferred.
In a nonstick skillet, add some avocado oil and pan fry on each side for 2-3 minutes or until the tempeh is golden brown.
Place the tempeh on a paper towel lined plate to drain any excess oil.
Serve warm. Enjoy!
- While the tempeh bacon has similar smoky notes to bacon, it is not similar in texture nor taste of pork bacon.
- Take care not to slice the tempeh too thin or it will fall apart. About ¼-⅓ inch thickness will work best.