Smoky Tempeh Bacon Bits
This is that last little bit of UMPH that so many recipes need. Keep this in your fridge to make that creamy soup go from good to great!
Ingredients
Setup
- 2 8 oz packages of tempeh
- 1/3 cup soy sauce
- 1/4 cup maple syrup
- 2 tablespoons liquid smoke
- 1 sealable bag
Directions
Cut or break up the tempeh up into a crumble and set aside.
Add the soy sauce, maple syrup and liquid smoke to a sealable bag, mix well and add the tempeh. Gently work the marinade into the tempeh and seal. Place in fridge for at least an hour.
Heat a skillet and add the tempeh, leaving behind most of the liquid.
Over med-high heat, cook the tempeh until there is barely a little crisp. Make sure to keep stirring. Add a tablespoon or so of the marinade as you cook. When you add the last bit of marinade, pull the heat down and allow the marinade to thicken and then pull the skillet off the heat. Place "bacon bits" and the extra thick remaining sauce to a sealed glass jar. Allow to cool and then seal and place in fridge.
This is a great topper on creamy soups, potatoes, flat breads, salads...
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