Ooh bacon! We love our tempeh bacon! It’s got all the flavor, chew, saltiness and sweetness and none of the nastiness that comes with pork bacon from innocent pigs. Make it as spicy or mild as you like.
1 package tempeh, 8 ounces (We used ‘original’ but you can use any tempeh mix)
1/4 cup Tamari or soy sauce
1/4 cup water
2 Tablespoons agave nectar
1 Tablespoon coconut oil (plus one teaspoon for greasing the sheet pan)
1 teaspoon smoked paprika (mild)
1/2 teaspoon smoked hot chipotle powder (optional – it’s mild without it, not spicy)
Preheat the oven to 375oF.
Prepare a sheet pan by greasing with approximately one teaspoon of coconut oil.
Mix the tamari or soy sauce, water, agave nectar, coconut oil, paprika and chipotle powder in a small sauce pan and bring to a low simmer for about 30 seconds. Take off the heat.
Slice the tempeh into 1/4 inch thick strips. (One package made 27 three-inch strips.)
Lay the tempeh strips directly onto the greased sheet pan.
Brush the strips with the marinade, turn them over, brush again.
Put the tempeh in the oven for about 15 minutes.
Remove the sheet pan and brush tempeh with the marinade once again. Turn the strips over. Brush again with marinade. Return to the oven for another 10 to 15 minutes or until they are dark golden brown.