This recipe is courtesy of Chef Pamela Nears, a holistic health coach, culinary consultant, teacher and food activist. Pamela uses this tempeh bacon in her Handroll BLTs (pictured above).
Serving: 4 slices
4 slices tempeh
1 tablespoon soy or shoyu sauce
1 tablespoon sunflower seed oil
1 tablespoon raw honey
½ teaspoon jalapeño pepper sauce
1-2 teaspoon smoke flavoring
½ teaspoon ground cumin
1 tablespoon coconut oil
Black or white pepper, to taste
Thinly slice tempeh so it resembles bacon slices. Mix remaining ingredients in a bowl. Soak tempeh slices in the marinade for 1 minute.
Heat coconut oil in a sauté pan over high heat. When it’s hot, add the tempeh and cook each side until browned and crisp. Lay on paper towel to cool. Sprinkle with black or white pepper.