Golden Chedda Tempeh Bacon

Ingredients:

8 ounces Tempeh

1 tbsp. Extra virgin olive oil

3 tbsp. Tamari (or soy sauce)

2 ½ tbsp. Maple syrup

½ tsp. Salt

1 tsp. Liquid smoke

1 ½ tbsp. Golden Chedda Cashew Parm (divided)

Method:

1. Slice the tempeh in half widthwise (so you have 2 even squares), then thinly slice the tempeh into ½ inch thick and 2 ½ inch long pieces (16-20 total).
2. In a shallow rectangular container, whisk together the 1 tbsp. olive oil, 3 tbsp. tamari, 1 ½ tbsp. maple syrup, ½ tsp. salt, 1 tsp. liquid smoke, and 1 tbsp. Golden Chedda Cashew Parm. Taste and adjust the flavor as needed.
3. Add the tempeh and toss to coat (option to use a pastry brush). 
4. Marinate completely for 10-15 minutes.
5. Preheat the oven to 400°F and line a baking sheet with parchment paper.
6. Transfer tempeh (reserving excess marinade for dipping) to the parchment-lined baking sheet and arrange in a single layer.
7. Bake for 10 minutes, then remove from the oven, flip, (option to brush generously with reserved marinade). Bake for another 10 minutes, or until browned and crispy.
8. Remove the tempeh from the oven and sprinkle ½ tbsp. of Golden Chedda Cashew Parm generously over the hot tempeh. The residual heat will help the Cashew Parm adhere to the tempeh and enhance its cheesy flavor.
9. Serve with remaining marinade. 
10. Enjoy immediately or store cooled leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat in a 350°F oven or on the stovetop over medium heat until hot. Add more Cashew Parm as desired when serving.