We're going hard in brooklyn this week and to honour that, check this b.k.t. sandwich! That'd be bacon, kale, tomato. The bacon being tempeh bacon, of course!
** makes 4 sandwiches
tempeh bacon ingredients:
1 pkg of tempeh (approx. 250g)
1/4 C low-sodium tamari or soy sauce
1 tbsp vegetable oil
2 tbsp maple syrup
1 tbsp liquid smoke
1 tsp smoked paprika
up to 1/4 cup water for cooking
Thinly slice the tempeh into strips approximately 1/8"-1/4" thick. Whisk together tamari, vegetable oil, liquid smoke, maple syrup, and smoked paprika in a shallow dish that you can use to marinate the tempeh in. Lay the slices of tempeh in the dish and let sit for 10 minutes while the pan heats up.
To cook, heat a non-stick pan or prepared cast iron pan to medium and once the pan is hot add the slices of tempeh without overcrowding the pan. You might need to cook in two batches.
Cook on the first side for 2 minutes and then brush the excess marinade on the slices of tempeh as they start to brown. Cook for another 1 to 2 minutes. If the pan starts to look dry you can add a small amount of water to deglaze the pan. This will allow the tempeh to also steam a little bit while cooking. Gently flip the slices and do the same thing on the other side. Continue to brush with excess marinade and add small amounts of water to the pan if it starts getting very dry. You want a balance between loosening up the marinade that starts to caramelize on the bottom of the pan and allowing it to get more browned. The tempeh bacon slices should be pretty dark in color before removing from the pan. If at any point the pan gets too hot just lower the heat as necessary. Remove from the heat to cool while you assemble the sandwich.
Toast your choice of bread. Pictured above is organic works buckwheat rye style bread (vegan & gluten free). Spread vegan mayo on both slices of bread, lay down some chopped (and massaged) kale, tomato slices, add some fresh ground pepper, and then the tempeh bacon slices.