Recipe Category
Yummy recipe that can be served as sandwiches or salads (adapted from Dianne's Vegan Kitchen)
Preparation time
20Minutes
Cooking Time
20Minutes
Number of Servings
4
Difficulty
Medium
Ingredients
Tempeh Bacon
8 ounces tempeh
1/4 cup tamari
2 tbsp apple cider vinegar
1 tsp maple syrup
1 1/2 tsp smoked paprika
Thousand Island Dressing
1 (12.3 ounce) package silken tofu
2 tablespoons lemon juice
3 tablespoons tomato paste
2 teaspoons mellow white miso
2 teaspoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons sweet pickle relish or minced pickles
Recipe Steps
To make the "bacon," thinly slice the tempeh and place in a shallow baking dish.
Mix the tamari, apple cider vinegar, maple syrup, liquid smoke, and paprika together.
Pour over the tempeh.
Let marinate for at least 6 hours. It can be marinated overnight in the fridge.
Heat oven to 350°.
Line a baking sheet with parchment paper and place the tempeh on it, making sure they don't overlap.
Bake for 15 minutes, then flip the tempeh and bake for another 5 to 10 minutes, or until crisp and brown.
To make the dressing, mix the tofu, lemon juice, tomato paste, miso, mustard, onion powder and garlic powder together in a blender or food processor until smooth and creamy.
Pulse in the relish until it's mixed throughout (makes 2 cups dressing).
Serve on rye bread with sauerkraut and avocado mayo, or serve as a salad.