Friday, March 13, 2015

Tempeh “Bacon”

Tempeh Bacon served with a scrambled egg drizzled with hot sauce,
Ezekiel English Muffin spread with Oasis Baba Ghannouj, and
banana and kiwi with a dollop of yogurt and sprinkled with granola.
Makes about 10 slices
Recipe by Gena Hamashaw via
Husband-Tested in Alice’s Kitchen

Tempeh is made from cooked and slightly fermented soybeans.  Tempeh is also very high in protein and calcium.  It’s naturally cholesterol free. We are cutting back on our meat consumption and have been experimenting with vegetarian options for over a year now.  We really like this “bacon” although we thought “bacon” was a not quite the right word for it.  It tastes delicious, but other than its shape, it’s nothing like bacon.  Serve this with some scrambled eggs, a bit of toast and some fruit and yogurt for a very satisfying breakfast.  I think will try this Tempeh Bacon next in a wrap and then in BLT’s this summer.  Click here to find another Husband-Tested Recipe for tempeh. 

¼ cup low sodium tamari or soy sauce
2 Tablespoons olive oil
2 Tablespoons apple cider vinegar
2 Tablespoons maple syrup
1 teaspoon smoked paprika
½ teaspoon chili powder
One 8 oz. package of tempeh, sliced thinly lengthwise into strips

Whisk together all the ingredients except for the tempeh.  Pour the marinade into a shallow dish and add the tempeh to it.  Allow the tempeh to marinate for several hours.  (I marinated the tempeh overnight in the fridge.) Preheat the oven to 375 F.  Arrange the tempeh on a baking sheet.  (I lined the baking sheet with some parchment paper.)   Bake for 25 minutes, carefully flipping the tempeh halfway through or until the tempeh is browned.
Photo shows tempeh marinating.   
  Photo shows tempeh before baking.

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