by Anne Carter
New Recipe
Course: Breakfast Cuisine: American Prep Time: 20minutes Cook Time: 20minutes Total Time: 40minutes Calories: 112kcal
– Cutting Board – Mixing Bowl – Whisk – Measuring Spoons – Measuring Cups
– 8 ounces tempeh – 1 dash cayenne optional // omit for less heat – 1 Tbsp oil – 2 ½ Tbsp maple syrup – 1 ½ tsp liquid smoke – 3 Tbsp tamari – 1 ½ tsp smoked paprika
1. Slice tempeh in half, then each half into three thin squares, and each square into three strips (about 18 pieces). 2. Whisk oil, tamari, maple syrup, salt, liquid smoke, smoked paprika, black pepper, and optional cayenne in a shallow dish.
3. Coat tempeh strips in marinade and marinate for 10-15 minutes, flipping once. 4. Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. 5. Arrange marinated tempeh on the baking sheet, reserving excess marinade.
6. Bake for 10 minutes, flip, brush with reserved marinade, and bake for another 8-10 minutes until crispy. 7. Enjoy immediately or store leftovers in the fridge for up to 5 days or in the freezer for up to 2 months. Reheat before serving.