Tempeh Bacon
Recipe from Power Plates by Gena Hamshaw.
  • 1½ tablespoons tamari
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon ground cumin
  • 8 ounces (225 g) tempeh, sliced into strips ¼" thick
  • 1-2 teaspoons neutral oil (we used neutral coconut oil)
  1. In a small bowl, whisk together the tamari, vinegar, maple syrup, paprika, and cumin. Place the tempeh strips in a shallow glass bowl or a container large enough to fit all of the tempeh in a single layer and pour the marinade over them. Flip the tempeh strips over and flip to coat them evenly.
  2. Heat 1 teaspoon of oil in a small skillet over medium heat. When the oil is shimmering, remove the tempeh strips from the marinade and put them in the skillet (reserve the marinade). Cook for 2 to 3 minutes on each side, until golden brown and lightly crispy, adding more oil as needed to prevent sticking. Return the cooked tempeh to the baking pan with the marinade and let the strips sit while you finish the chowder.
Recipe by Golubka Kitchen at https://golubkakitchen.com/yellow-split-pea-chowder-from-power-plates/