Whatever you’re doing, you need to stop immediately and make this tempeh bacon. It’s so good, and so… like bacon (as far as I can tell from turkey bacon, smell, texture, etc – being Jewish and never having actually HAD real bacon :) ), that I actually spit out my first bite saying “holy crap” in surprise. To, ya know, no one. But that’s how good it was, especially the bites that get really crispy, which that one was. Don’t be afraid of getting it a little burnt, even if you, like me, don’t like burnt – that’s what really makes it perfect. Wow.
I swear it’s not meat. But SO delicious.
As you can see, I chopped it up to make a big huge lunch salad. So a quick bonus recipe for you:
BLT salad
1 package tempeh, made into facon from this recipe. Use a little bit extra of the marinade ingredients in order to have enough to fully soak all the tempeh. I let marinate in a 5×9 baking dish, and did 2 rounds in order to get all the tempeh in – and 3 rounds in the pan in order to fit everything in.
1 avocado
1 tomato
1 1/2 C arugala
sprinkle of red wine vinegar
dash of sea salt
1. Make tempeh bacon.
2. Chop tempeh, avocado, and tomato into large chunks.
3. Mix together with arugala.
4. Sprinkle just a dash of red wine vinegar and sea salt on top.
Enjoy!!
Even just the marinade smells amazing
Worst photo composition ever, but… yum.
