As mentioned, slice the tempeh into bite-size pieces for a tossed salad. If serving in a hearty layered salad, consider leaving the tempeh in strips for maximum visual effect!
MAKES: ABOUT 1½ CUPS
TIME: 20 MINUTES
Bacon-flavored tempeh is an essential recipe that no modern vegan chef should be without. This no-fuss recipe relies on pantry staples and yields sweet ’n’ smoky, bite-size pieces that romance any spinach salad, or, when prepared as strips, is the soul of my favorite winter salad: Tempeh Reubenesque Salad (page 145).
8 ounces tempeh
2 tablespoons pure maple syrup
2 tablespoons tamari
1 tablespoon all-natural ketchup
1 tablespoon vegetable oil
¾ teaspoon liquid smoke
Olive oil, for pan-frying
1 Slice the tempeh into ¼-inch-thin strips. Then stack a few strips at a time and slice the tempeh into bite-size pieces, about 1 inch long.
2 In a ceramic or metal baking dish, whisk together the remaining ingredients until smooth. Add the tempeh bits and gently toss to completely coat with marinade. Let stand for 10 minutes or cover and chill overnight.
3 Use a fork to transfer the tempeh pieces (leaving the marinade behind) to a lightly oiled cast-iron skillet preheated over medium heat. Lay the pieces in a single layer, and if desired spritz with a little cooking spray. Cook until well browned on one side, flip, and cook the other side until browned, about 2 to 3 minutes per side. After the tempeh is browned on both sides, pour the marinade over it and simmer until the marinade is absorbed. Serve hot, warm, or at room temperature. Store chilled and consume within 2 days for best flavor.
As mentioned, slice the tempeh into bite-size pieces for a tossed salad. If serving in a hearty layered salad, consider leaving the tempeh in strips for maximum visual effect!