>> source: https://minimalistbaker.com/easy-tempeh-bacon/
>> serves: 6
>> prep time: 20 minutes
>> cook time: 20 minutes
>> total time: 40 minutes

Slice the @tempeh{8%ounces} (ensure gluten-free as needed) in half widthwise (so you have 2 even squares), then thinly slice each square in thirds so you have six very thin squares (it’s easiest to do this by placing the tempeh flat on your #cutting board{} and holding the #knife{} horizontally for an even cut). Then slice each square into three rectangular strips. You should have about 18 pieces of tempeh.

In a shallow #bowl{}, rimmed plate, or baking dish, #whisk{} together the @avocado oil{1%tbsp} (if oil-free, omit or add slightly more tamari and maple syrup), @tamari{3%tbsp} (or coconut aminos if soy-free, just use a bit more as it’s not as salty as tamari), @maple syrup{2.5%tbsp}, @sea salt{1%pinch}, @liquid smoke{1.5%tsp}, @smoked paprika{1.5%tsp}, @ground black pepper{0.5%tsp} (plus more for coating), and @cayenne pepper{1%dash} (optional // omit for less heat). Taste and adjust flavor as needed. It should be quite salty, smoky, a little spicy, and plenty sweet (even a little too sweet, as it needs to balance the bitterness of the tempeh).

Add the tempeh and toss to coat (using a pastry brush is helpful for fully coating). Marinate for 10 to ~{15%minutes}, flipping once for even flavor dispersion.

Preheat the #oven{} to 400°F (204°C) and line a #baking sheet{} with parchment paper.

Transfer tempeh (reserving excess marinade for brushing) to the parchment-lined baking sheet and arrange in a single layer.

Bake for 10 minutes, then remove from the oven, flip, and brush generously with reserved marinade. Bake for 8 to ~{10%minutes} more, or until browned and slightly crispy.

Enjoy immediately or store cooled leftovers in an airtight container in the refrigerator for 5 days, or in the freezer for up to 2 months. Reheat in a 350°F (176°C) oven or on the stovetop over medium heat until hot.