2tbspWorcestershire (anchovie-free if you're vegan!)
1tbspBlack strap molasses (pure maple syrup will also work)
2 tspToasted sesame oil
1tspLiquid smoke (I used mesquite)
¾tspChipotle powder ( use less if you’re sensitive to spice)
½ tspOnion powder
Preparing the Tempeh Bacon
In a small pot with a tight-fitting lid, add about 3/4-1 inch of water. Bring the water to a boil, add the block of tempeh and cover with lid. Reduce heat and simmer for 5-6 minutes, then drain the water and place the block of tempeh on a cutting board to cool. Once the tempeh is cool enough to handle, cut into 3/8 inch wide pieces.
Place all of the marinade ingredients in a ziplock bag, then add the tempeh slices. Remove as much air as possible before sealing the bag. Place the bag on it’s side in the fridge with the opening folded over the top to prevent leakage (or pace the bag inside a dish if you want to be extra careful). Marinate the tempeh for at least ten hours before moving on to the next step.
Making The Sandwich
Once the tempeh is done marinating, heat oil in a non-stick pan over medium to medium-low heat (that’s about a 4 out of 10 on my stovetop). Remove tempeh slices from the marinade and add to the pan, being careful not to let the marinade interact with the hot oil (you may need to drain the tempeh or pat it dry before adding it). Cook tempeh for about 4 minutes on each side or until it starts to caramelize. Remove tempeh from pan and allow to cool. (I usually place the tempeh on a folded paper towel to absorb any excess oil).
When you’re ready to assemble your sandwiches, lightly toast the bread and add your spread of choice to either side. Then assemble the remaining ingredients however you see fit. Enjoy!
For a super simple sandwich spread, add roughly 2 parts mayo to 1 part dijon mustard, then add salt and pepper to taste.