Ingredients
- 1/4 cup maple crystals
- 2 tablespoons sea salt
- 1 1/2 (8-ounce) packages soy tempeh
- 2 tablespoons canola oil
Directions
- Mix maple crystals and salt on a large plate. Dip tempeh into water, then into the maple mixture, turning to coat both sides evenly.
- Wrap tempeh pieces in plastic and place on a small baking sheet (such as one used for a toaster oven). Press the tempeh by topping it with a small baking dish and adding about 3 pounds of weight to the dish, such as two 28-ounce cans of tomatoes. Refrigerate for 24 to 48 hours.
- Prepare a stovetop smoker according to the manufacturer’s instructions. Smoke tempeh over medium heat for 40 minutes, or until it is golden brown. Cool.
- Preheat oven to 350 degrees. Line 2 large, heavy baking sheets with aluminum foil. Lightly coat foil with 2 teaspoons of oil. Using a very sharp large knife, cut tempeh lengthwise into 1/8-inch-thick strips. Arrange tempeh strips in a single layer on the prepared baking sheets. Brush strips with 2 teaspoons of oil. Bake for 10 minutes, then turn strips and brush them with the remaining 2 teaspoons oil. Bake 10 minutes longer or until they are crisp and golden brown.
- Cool tempeh bacon to room temperature, then store in an airtight container at room temperature for up to 1 week.
Read More:
Cornmeal-Crusted Tempeh
Tempeh & Potato Salad
Coconut Noodles With Tempeh