Tempeh Bacon & Cream Cheese on an Everything Bagel

Lemme get uhhh everything bagel with (tempeh) bacon and cream cheese please! This was one of my absolute favorites to get at the deli before I went vegan. Don't get me wrong, I used to see people order this and thought ?? there's no way that's good. I was so wrong. It quickly became one of my go-to's when I wasn't in the mood for a bacon egg n cheese (w/ saltpepperketchup, obviously).

Now that I'm vegan, all vegan delis are super rare and usually in Manhattan or Brooklyn. That's alright though, tempeh bacon is super easy to make and a lot healthier than using a store bought vegan bacon substitute.

Here's What You'll Need:

Tempeh: Not gonna lie, I was not a fan of tempeh when I first went vegan. I think it was mostly the texture that freaked me out. But tempeh is sooo good, full of protein, and it's just as versatile as tofu! If you know how to work with it, it won't taste bitter and the texture has a nice delightful bite compared to tofu. (Feel free to sub extra or super firm tofu for this recipe though if tempeh really isn't your fave!)

Soy Sauce: We'll be using low sodium soy sauce as the base for our marinade. Soy sauce covers all the bases for our bacon since it's super savory and salty.

Maple Syrup & Liquid Smoke: These two ingredients are small additions to the marinade, but they bring the whole thing together. The maple syrup balances out the saltiness of the soy sauce, and the liquid smoke will give the tempeh that smokey bacon-y flavor!

Here's How To Put It All Together:

1. Break the tempeh in half, completely cover in hot water and simmer on medium heat for about 10 minutes. This helps soften the tempeh and get rid of that bitter flavor!

2. Prepare the marinade as the tempeh is simmering. Once the tempeh is done simmering, slice into thin strips, and place in the marinade for 5 minutes.

3. Heat a pan with a little neutral oil, and pan fry the tempeh for 6 minutes per side.

4. Toast your bagel, add your cream cheese and bacon, and enjoy!

Tempeh Bacon & Cream Cheese on an Everything Bagel

2 servings | 30 minutes

Ingredients:

* 1 8oz block of tempeh

* 1/3 cup low sodium soy sauce

* 1 tbs sugar free maple syrup

* 2 small drops liquid smoke (liquid smoke is super strong)

* 1/2 tsp neutral oil

* 1/4 tsp onion powder

* 1/4 tsp garlic powder

* 1/4 tsp sriracha (optional)

* pinch of black pepper

* 2 everything bagels (or whatever your fave bagel is)

* Your fave vegan cream cheese

Directions:

1. Cut the tempeh in half. Add to a pan and cover the tempeh with hot water. Place the pan over med-high heat and bring to a simmer. Simmer for 10 minutes, flipping halfway through.

2. As the tempeh is simmering, prepare the marinade. Add the soy sauce, maple syrup, liquid smoke, oil, sriracha, and spices to a large dish that can hold all the tempeh. Whisk the marinade well and set aside.

3. After 10 minutes, place the tempeh blocks on some paper towel to drain. Cut into thin slices. Be careful not to cut too thin, or the tempeh won't hold it's shape. Place the tempeh slices into the marinade. Make sure each slice is covered and marinate for about 5 minutes.

4. Dump the water the tempeh was simmering in, dry the pan, and place it back on the stove. Add a drizzle of neutral oil and set over medium heat. Add the slices of tempeh and pan fry for about 12 minutes until golden, flipping halfway through.

5. When the tempeh is almost done, get your bagel and cream cheese ready. Once the tempeh is golden on both sides, put your sandwich together and enjoy your NYC classic!

* I love adding a lil sriracha on top at the end! You'll definitely love that addition if you're a hot sauce fiend like me.