Ingredients:

• 8 oz tempeh (1 block), thinly sliced

• 3 tbsp soy sauce (or tamari for gluten-free)

• 1 ½ tbsp maple syrup (or agave)

• 1 tbsp apple cider vinegar (or rice vinegar)

• 1 tbsp olive oil (or avocado oil)

• 1–2 tsp liquid smoke (adjust to taste)

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp black pepper

• Pinch of cayenne (optional, for heat)

Instructions:

1. Slice Tempeh – Cut the block into thin strips (the thinner, the crispier).

2. Make Marinade – Whisk together soy sauce, maple syrup, vinegar, oil, liquid smoke, paprika, garlic powder, onion powder, black pepper, and cayenne.

3. Marinate – Place tempeh slices in a shallow dish or zip bag, pour marinade over, and let sit at least 30 minutes (up to overnight for stronger flavor).

4. Cook –

   • Pan-fry: Heat a little oil in a skillet over medium heat. Cook slices 2–3 minutes per side until browned and crispy.

   • Bake: Place on a lined baking sheet and bake at 375°F (190°C) for 20–25 minutes, flipping halfway.

   • Air-fry: 375°F (190°C) for 10–12 minutes, shaking once.

5. Serve – Enjoy as a bacon substitute on BLTs, breakfast plates, salads, or crumbled over pasta.