SERVES 4
If you love the smoky, salty, sweet flavor of bacon, then this tempeh variation is for you. Fakin’ Bacon can be used not only in BLTs but also on Hawaiian pizza or as a side with scrambled tofu. It’s a simple dish, but the preparation requires a little bit of patience. The slow, overnight marinating process is worth it, because that’s where all the flavor comes in. We like to make double batches so we have leftovers (if we can manage not to eat it all at once!).
1 7.5-oz package tempeh, cut into ¼-inch strips
2 Tbsp. soy sauce
2 Tbsp. maple syrup
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil
½ tsp. liquid smoke
¼ tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
Oil for frying
1 Boil 1 cup of water in a pot or skillet. Add the tempeh strips, cover the pot or skillet with a lid, and turn the heat down to a simmer for 5 minutes. Remove the tempeh pieces from the water and lay them on a dry towel to air out.
2 As the tempeh dries, make the marinade by whisking together the remaining ingredients in a medium-size bowl until combined.
3 Set the tempeh pieces in a medium-size Tupperware container, then pour the marinade over them. Cover the container and refrigerate overnight. We like to give a light toss to the tempeh every time we open the refrigerator, to distribute the marinade more actively.
4 The next day, heat a skillet with some oil and fry the tempeh slices over medium heat for 2–3 minutes on each side, or until golden brown.
For a delicious BLT sandwich, serve the tempeh on toasted bread with sliced tomato, avocado, lettuce, and a bit of vegan mayonnaise.
