Tempeh Bacon, Eat it

Tonight we're having TBLTs: tempeh bacon, lettuce, and tomato sandwiches. And yeeesss, you could just buy the smoky flavored tempeh. I’ve got no qualms with that except you’re paying over a dollar more for 3/4 as much. But some weeks are like that.

For the weeks when you have time to do it yourself, here’s the best combination of techniques I’ve come across for making tempeh bacon.

 

Tempeh Bacon

First, and this is a trick from Dreena Burton’s Eat, Drink, & Be Vegan, cut the tempeh into whatever size strips you want in your sandwich. Then simmer the strips in 3 cups of vegetable broth plus a bay leaf for 20 minutes. (I use Better Than Bouillon. Works fine.) This is pretty much how I prep tempeh for anything. It makes for deliciousness.

Next, save 3/4 of a cup of your simmering liquid to use in the marinade from Tempeh Bacon Revamped in Isa Moskowitz’s Vegan Brunch.

 

You can use this recipe for cooking, too. Or if you’re doing the low fat thing, bake it in the oven at 400° for 15-20 minutes, flipping half way.

Now you have tempeh bacon! Eat it!