Smokey vegan bacon made with tempeh.
Mix 3 tbsp soy sauce of choice, 2 tbsp liquid smoke, 1 tbsp nutritional yeast, 1 tbsp oil, and 1 tsp maple syrup in a flat-bottomed container and stir with a fork.
Slice 8 oz of tempeh into ¼ inch thick slices and lay flat in the marinade.
Flip the slices over after a few minutes to coat both sides. Let them sit for at least 5 minutes to soak up the flavor or place back in the fridge to marinate until you are ready to cook.
Fry the marinated tempeh over medium heat in 1 tbsp of oil for about 3-4 minutes on each side until they darken and crisp up slightly.
Heat oven to 375°F (190°C) and bake the tempeh on an oiled cookie sheet or on a parchment-lined cookie sheet. Bake for 15 minutes, flip and bake for 10 more minutes.