My husband Robert is the sweetest and most humble person I know, but he is a huge bacon snob! He grew up in the South and ate a lot of bacon for breakfast so he holds extremely high standards. I, however, raised a lowly Jew, have standards that are basically nonexistent. So the first time I made tempeh bacon was not a positive experience. Let’s just say it ended with me in tears. However, I bravely made a second attempt, and after the longest pause in history, Robert declared with a mouthful “that’s damn good.” And guess what? Tempeh bacon will not cause you or any pigs to die! Damn good, indeed.
In the photo above, I followed the tempeh bacon recipe in the video and then used the remaining marinade to saute some cremini mushrooms. Mushrooms are great because, like tempeh, they provide a chewy texture we mistakenly think can only be found in meat. I then served the tempeh bacon and the sauteed mushrooms over a bed of baby spinach, and voila! The result is a wonderful warm salad that is as gorgeous as it is delicious.