My second recipe for tempeh bacon. Why? Because it’s so good!
I love cracked pepper and I love the idea of the crispy crunchy texture of pan fried tempeh coated in it. Tempeh bacon is on of my favorite things to make. It all started with my smokey bacon earlier this year! Since then I’ve been making “bacon” sandwiches on a regular basis.
Prep time is short for this sandwich topper, salad mix-in or stand alone snack. You can prepare the tempeh ahead of time and cook a little as you need it. I sometimes freeze leftovers in portion controlled plastic baggies to save it for a quick re-heat later.
And don’t be scared of tempeh. The texture is firm and on the dry side, the flavor is pretty plain and can be seasoned up any way you like it. I much prefer using tempeh instead of seitan which is a bit more chewy and yeasty tasting (if that even makes sense).
You will love todays recipe because of the smoky smell liquid smoke brings to the mix plus there is a bit of heat with the chili powder. On top of that the bacon is rimmed with a kick of cracked black pepper. The gourmet taste is out of this world and it will bring pork bacon lovers over to the dark side real quick!
Cracked Pepper Tempeh Bacon
1 Package Tempeh (I used multigrain)
1 Tablespoon Liquid Smoke
1 Tablespoon Olive Oil
1 Teaspoon Paprika
1 Teaspoon Chili Powder
3 Tablespoons Cracked Black Pepper
Olive Oil for Pan Frying
1) In a large zip lock bag add your block of tempeh (I cut mine in half). In a small mixing bowl combine all your spices EXCEPT the cracked pepper with the liquids, mix well.
2) Add the mixture to your plastic bag and shake well to coat the tempeh.
3) Spread the cracked pepper on a plate and press the coated tempeh into the plate. Press hard to make sure the cracked pepper sticks to the outside of your blocks of tempeh.
4) Place the black pepper crusted tempeh bacon back in your plastic bag. Let your cracked pepper tempeh bacon rest for at least 20 minutes, it can sit for up to four days.
3) To cook, slice the tempeh into quarter inch think slices. Heat a tablespoon or so of olive oil in your skillet on medium to high heat. Pan fry one side at a time for about 4 minutes each side until each strip is golden brown.
4) Serve hot!
I love tempeh bacon!
Have you ever cooked with tempeh?