Smoky Tempeh Bits (Bacon Bits) - Vegan

1. In a medium saucepan of simmering water, cook the tempeh over medium heat for 20 minutes. Drain and pat dry. Crumble or chop the tempeh into small bits and set aside. In a small bowl, combine the soy sauce, water, and liquid smoke. Set aside.
2. In a medium skillet, heat the oil over medium-high heat. Add the tempeh and cook, stirring until nicely browned, about 5 minutes. Add the soy sauce mixture, stirring to coat the tempeh. Continue cooking until the liquid is absorbed and the tempeh is evenly coated. Remove from the heat. The tempeh is now ready to use in recipes. If not using right away, cool completely, then cover and refrigerate or freeze until needed. Properly stored, it will keep in the refrigerator for 3 to 4 days or in the freezer for 3 to 4 weeks.

These versatile tempeh bits can be used on top of salads à la “bacon bits,” added to rice or noodle dishes, or included as a tasty filling ingredient for wrap sandwiches or burritos. They also add great flavor and texture to some of the recipes in this book such as Caldo Verde and White Bean and Barley “Risotto” with Kale and Tempeh. If you prefer a more straightforward flavor, omit the liquid smoke. If you want to make the tempeh spicy, add some hot sauce or chile paste to the seasoning mixture.