SIMPLE TEMPEH BACON

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories, while seitan has a meatier texture.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos is lower in sodium, while liquid aminos is often more affordable.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: brown sugar

Agave nectar is lower on the glycemic index, while brown sugar is cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

Slice the tempeh into thin strips using a bread knife.

Toast 1 teaspoon each of fennel seed and cumin seed in a skillet over medium-high heat for about 6 minutes until they start to pop.

Let the toasted seeds cool, then grind them in a coffee grinder until fine.

In a bowl, combine 1 cup of water, 1/2 teaspoon of liquid smoke, 1/2 teaspoon of salt, a pinch of black pepper, 1/4 teaspoon of ground sage, and 2 crushed garlic cloves.

Pour the mixture into a skillet and bring it to a boil, then reduce to a simmer.

Add the tempeh strips to the skillet and simmer for 15 minutes, flipping the strips after 8 minutes.

Transfer the tempeh to a parchment-lined baking sheet and broil at 450 degrees for 9 minutes on each side until browned.

Assemble the sandwich with toasted bread, tempeh strips, romaine lettuce, and cherry tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens