Tempeh Bacon + Egg Roll

Difficulty: Easy
Makes 4

Hungover or not, just try and beat a bacon and egg roll on a weekend morning. My Tempeh Bacon + Egg Roll pairs perfectly with a cup of strong coffee, hash browns and the trashiest show you can find.

The smart ones among you will have the tempeh bacon and egg parts prepped in advance, so you only have to heat em up and slap them together in the morning. If you’re feeling extra dusty, you can replace the tempeh bacon with a store-bought vegan bacon of your choice.

You may regret what you did last night but you simply won’t regret having these babies ready to go when you wake up.

NOTE: If you can’t find lite firm tofu, use the softest tofu you can find that will still maintain its structural integrity.

Ingredients

Tempeh Bacon

• • 300g tempeh, sliced into 5mm strips
  • 1 clove garlic, minced
  • 1/4 cup soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon liquid smoke
  • 1 teaspoon vegan Worcestershire sauce
  • 2 tablespoons olive oil

Vegan Egg

• • 300g lite firm tofu
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black salt
  • 1/4 teaspoon turmeric
  • 1 tablespoon olive oil

Other Ingredients

• • 4 bread rolls (or English muffins if you’d like)
  • 4 slices of vegan cheese
  • Your favourite sauce

Method

1. 1. As far in advance as you can, start to make your Tempeh Bacon by tightly pack the tempeh strips in a small container.
   2. Combine the garlic, soy sauce, maple syrup, liquid smoke and Worcestershire sauce and add to the container. Pop on the lid and give it a gentle shake before popping in the fridge for as long as possible (12 hours is best.)
   3. Drain the tofu and very gently press it between two pieces of paper towel. Very carefully cut into 8 pieces and lay them onto another piece of paper towel, placing another on top.
   4. In a shallow bowl, combine the garlic powder, onion powder, black salt and turmeric. Carefully (noticed how I am saying this a lot?!) coat the tofu on all sides with the seasoning and set aside.
   5. Heat 1 tablespoon of olive oil in a frypan on medium high heat before gently adding the tofu. Cook for a couple of minutes before carefully turning and cooking for a couple more minutes on the other side.
   6. Add 2 more tablespoons of olive oil to the frypan and add the tempeh bacon strips. Cook for at least 5 minutes on each side, you want it to be nice and crispy!
   7. Prepare your bread rolls by adding the sauce and a slice of vegan cheese, followed by a few strips of Tempeh Bacon and a couple of bits of Vegan Egg. Serve immediately.