No greasy, artery-clogging bacon and eggs here. Only healthy deliciousness. Move over fast food drive through, we've got plant-strong Vegan Breakfast Sandwich only here!
In a medium bowl, combine soy sauce, liquid smoke, and maple syrup and mix well.
Slice tempeh into strips. Place slices into mixture and allow to marinate. The longer, the stronger the flavor will be. I like to leave it in the refrigerator overnight if possible, but at least 30 minutes is necessary.
Add tempeh strips to a frying pan with a little bit of the marinade liquid and cook over medium-high heat until crispy on one side. Turn and brown on the other side. Add more of the marinade and cook until caramelized. About 5 minutes each side is a reasonable estimate. If baking in the oven, cook at 350 for 20-25 minutes.
Toast your English muffins (or don't). Add a little Eggless Low-Fat Mayo, mustard, and kale (or spinach).
Add tempeh bacon and serve.
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Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Once the tempeh is nice and brown, add to stir-fries, sandwiches, bagels, and anything else you can think of.