3tablespoonslow sodium soy sauce tamari or liquid aminos*
1 1/2tablespoonmaple syrup
1/2teaspoonsmoked paprika for colour
1 - 2teaspoonscoconut oil
Slice the tempeh as thin as you can (without letting it fall apart). This helps to crips up the tempeh bacon slices. If you don't care about that, feel free to slice of however you want.
In a pan, a steam basket or a cooling rack, and pour some water under neath that is not touching the pan. We're doing this to steam your tempeh, so if you have another way to steam it that's fine too! Even a place on crushed up foil with water underneath will work. Bring to a boil them add the slices of tempeh on top of the cooling rack/basket/plate (not touching the water). Cover with pot cover and steam for ten minutes. This helps to remove the bitterness and helps the tempeh to absorb more flavour.
In a bowl or a Tupperware container, stir together the liquid smoke, the maple syrup, the tamari/liquid aminos and the smoke paprika. Add in the slightly cooled tempeh and gently toss or stir to ensure all of the pieces are marinated. Cover and let marinate for 2 hours up to overnight.
When you've finished marinating them, heat the oil in a pan over medium high heat.
Add the slices of tempeh bacon and allow to cook for about 2-3 minutes on each side, until cooked through and browned. Remove from heat, and add over any extra marinade to coat the tempeh in it from the residual heat.
Serve in a BLT sandwich, in a vegan Cobb salad, or any other way you desire!
*If you have neither of these, you could also use a low sodium soy sauce.*If you're soy-free, you can use chickpea tempeh.