Recipe developed and contributed by Maureen Gualtieri
In my partially vegetarian household, I love trying out new ways of making old favourites accessible to everybody. Hence this month’s recipe: A hearty and savoury vegan alternative to traditional bacon. Tempeh is soybean-based and usually comes in tightly compressed bricks. It’s considerably less processed than tofu, with higher fibre and protein content. Tempeh’s lightly bitter, deliciously fermented flavour goes great with sweet-salty combos, like DFC’s new Maple Bacon mustard. (It’s also frequently used as a meat replacement – which still holds here, as the “bacon” bits in the mustard are the vegan soy kind too!) Enjoy the fruits of this recipe anywhere you’d enjoy bacon: For breakfast, crumbled on soups and salads, or in sandwiches.
Breakfast Tempeh
(Yield: 4 servings)
250g plain tempeh
2 tbsp (30ml) soy sauce
1 tbsp (15ml) apple cider vinegar
1 tbsp (15ml) maple syrup
1 tsp (5ml) sesame oil
1/4 tsp white pepper
1/4 tsp onion powder
few drops liquid smoke, to taste
1 tbsp (15ml) DFC’s Maple Bacon mustard
Cut your block of tempeh widthwise into twelve slices, about 1 cm thick. In a non-reactive container, combine all the rest of the ingredients to form a marinade. Add the tempeh slices and roll around a bit to coat. Marinate for at least thirty minutes.
Preheat a cast iron or other type of heavy sauté pan on the stovetop on medium. Slick the pan with a bit of your favourite cooking oil. Drain the tempeh, then lay the slices out on the pan without crowding. (You may have to cook them in 2 batches.) Fry the slices on one side until golden brown, about 2 minutes. Flip, and fry the other sides until they match the first. Plate alongside breakfast faves like pancakes, scrambled eggs, or waffles, or build a “TLT” for lunch!
