Plant-based ‘bacon’? Yes, it is true and you are going to love it! This recipe involves marinading thin strips of tempeh in a sweet and savory mixture of garlic, onion powder, pepper, tamari and maple syrup, baking for 30 minutes, then crisping in the frying pan. The taste, aroma and texture is similar to ‘real’ bacon and can be enjoyed at breakfast time or with our Caldinho de Feijão – Black Bean Soup.
1 (8 ounce) package tempeh, cut in 1/2″ strips
1/4 cup water
1/4 cup gluten free tamari
2 cloves garlic, crushed
2 tablespoons maple syrup
2 teaspoons onion powder
1/4 teaspoon freshly ground black pepper
Preheat oven to 400º F.
Steam tempeh whole for 3-5 minutes.
Prepare the marinade: In small bowl add the garlic, water, tamari, maple syrup, onion powder, and black pepper. Whisk well.
Pour the marinade over the tempeh strips in a shallow baking dish, submerging all tempeh strips.
Bake covered with aluminum foil for 30 minutes.
Remove tempeh from marinade and drain. Save liquid to be used in another recipe.
Heat a frying pan over medium heat. Once hot, add the tempeh.
Let cook for a few minutes and then flip and cook on the other side until golden brown and heated through.
Daniel Biron is a plant-based chef from Rio de Janeiro, Brazil. He is a graduate of the Natural Gourmet Institute’s Chefs Training Program and was the opening chef at The Gentle Gourmet Cafe, a vegan bistrô located in Paris. Daniel is the Executive chef and co-owner of Teva, a 100% plant-based restaurant offering dishes prepared with seasonal, organic and locally produced ingredients in Rio de Janeiro, Brazil.