Tempeh Strips (Only 5 Ingredients!)
November 23, 2018 • Mains • plant-based, vegan • No comments
Tempeh is a soy product, often used as a meat replacement. I actually sometimes call this “tempeh bacon” simply because of the shape and crispiness of the tempeh! Marinating the tempeh is a very important step as on its own it has virtually zero flavor. These tempeh strips provide great plant-based protein, and taste delicious on salads (as pictured), in sandwiches (did someone say vegan BLT?!), or even with pasta. They’re also great as a side with breakfast. Extra tip- my homemade Almond Tzatziki goes really well with these too. Enjoy!!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 30 strips
- 8 oz package Organic Three Grain Tempeh
- 4 tbsp coconut aminos
- 1 tsp maple syrup
- 4 drops liquid smoke
- 1/2 tsp Frank's red hot sauce
- Dash of garlic powder
- Dash of onion powder
- Dash of ground ginger
- Preheat oven to 350 degrees.
- In a small mixing bowl, with a fork or whisk, mix together the coconut aminos, maple syrup, liquid smoke, red hot sauce, and seasonings.
- Remove tempeh from package and slice thinly (about 1/4 inch or less in width per strip) into about 30 strips.
- Place tempeh strips in a medium sized container and pour the sauce over it, so each strip gets covered in sauce. If needed, use fingers to gently pick up the strips and coat each with the sauce.
- Cover container with plastic wrap or towel and place in the fridge for the tempeh to marinate for 1 to 2 hours.
- Place marinated tempeh strips on a silicon mat lined baking sheet (or use parchment paper) in a single layer. Bake for 10 minutes on each side.
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