8 ounce package of tempeh (Soy Boy is the lowest in fat) *use a grain-free version for gluten-free
2-3 TBS. maple syrup (depending upon how sweet you like it)
3/4 tsp. cumin
2-3 dashes of cayenne
1 1/2-2 tsp. liquid smoke (Colgin brand)
2-3 TBS. soy sauce (use low sodium)
1/2 tsp. coarse black pepper
1. Slice the tempeh in half, & then slice it thinly across the width--making many short-sized pieces, rather than long ones. This prevents the bacon from falling apart.
2. Combine all the marinade ingredients and mix well. Taste, and adjust seasonings, if needed.
3. Place tempeh in a shallow pan and pour the marinade over the slices. Cover, refrigerate for about an hour or more.
4. When ready to bake, preheat your oven to 425 degrees. I used my "convection roast" setting which alternates between baking & broiling. Place the slices carefully on a shallow baking pan or cookie sheet that's lined with parchment paper or a silpat. If you like, go ahead and spray lightly with a smidge of cooking spray. Bake for about 5 minutes; turn slices; and bake for another 5 minutes. Cook longer if needed. You do not want to burn these, so watch them very carefully--you want them caramelized and a little crisp--but not burnt!
5. Note: I poured the excess marinade over the tempeh before it baked. I also gave it a very light spraying with Spectrum's High-Heat Canola Spray.
6. Great on toasted Ezekiel Bread, topped with a little avocado, broccoli sprouts, sliced tomatoes. I couldn't tell you how much I looked forward to my brown-bag lunches this week. The "bacon" makes a scrumptious sandwich, and the possibilities are endless.