Recipe courtesy of:
Fatfree Vegan Kitchen

Cajun Tempeh Bacon

This is probably my favorite tempeh recipe. Besides going well with Gumbo z'Herbes, this makes a great TLT sandwich.  If you have time, steaming the tempeh for about 15 minutes before marinating improves the flavor and the absorption of the marinade.


Marinade:
2 tablespoons soy sauce (reduced sodium)
1 tablespoon agave nectar
1/2 teaspoon cider vinegar
1/2 teaspoon Liquid Smoke
2 tablespoons water
4 drops toasted sesame oil (optional, but good)
1-3 teaspoons Louisiana hot sauce (I used Cajun Power, which is not as hot as Tabasco, though more flavorful)
1 teaspoon minced garlic

1 package tempeh (I used LightLife Flax tempeh), cut into 1/4-inch slices
Optional: Cajun seasoning blend

Mix all marinade ingredients together in a bowl. Place the tempeh slices in either a large ziplock bag or in a shallow baking dish. Pour the marinade over the tempeh and let it marinate for at least 15 minutes. Stir or shake the bag gently from time to time to distribute the marinade.

Drain the marinade from the tempeh and reserve it. Spray or wipe a non-stick skillet with a little canola oil and place it over medium-high heat. When it's hot, lay the tempeh in the skillet, spoon a bit of the marinade over the top, and cook until marinade evaporates and tempeh begins to brown. Sprinkle lightly with Cajun seasoning (optional) and flip over. Sprinkle that side with seasoning and cook until lightly toasted. Serve hot.

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://blog.fatfreevegan.com/2007/02/gumbo-zherbes-with-cajun-tempeh-bacon.html.