Tempeh ‘Bakon’ (no type just a play on words) is a delicious plant-based alternative when you are craving something meaty and salty.
I often get asked what tempeh is. Tempeh is fermented soya beans that is created into a firmer block that can be sliced easily to make numerous meaty alternative dishes such as bakon, slices that can be fried or grilled to go into sandwiches or chunks cooked to go into stews. It has a stronger taste than tofu (almost woody/earthy) and is much more dense.
Here’s how to make some delicious bakon slices.
1 block of tempeh (400g)
4 tbsp sunflower oil
2 tbsp maple syrup (optional)
2 tbsp soya sauce or amino acids of your choice (that can be gluten and soy free)
1 tsp smoked paprika or liquid smoke if you have
Black pepper to taste
- Slice the tempeh length ways to about 1/2cm thick
- In a large frying pan add all the ingredients except tempeh and warm through on a medium heat
- Add tempeh and saute for 2 minutes on each side until crispy and brown
- Please note: keep the heat on medium so that the tempeh slices do not burn. If the temperature is high, because the mix includes maple syrup, the tempeh can quickly burn and not cook through and will not be crispy or tasty!
- Once the tempeh is cooked put on a plate
- You can use the tempeh in sandwiches, rolls, in full English breakfasts, salads etc.