This tempeh bacon, paired with garden-fresh tomatoes, crisp lettuce, and a light smear of plant-based mayo, makes the perfect plant-based BLT. Add a few slices of avocado to make it a BLTA (my favorite!). I much prefer this homemade tempeh bacon over the prepackaged kind you can find at the grocery store. I found that baking the tempeh at 400°F for 15-20 minutes yields a similar texture to pan-frying and is significantly less messy. Be careful not to overcook as the tempeh will continue to harden after it’s removed from the heat.

Get the Recipe: Tempeh Bacon