Tempacon Bits

Ingredients:

- 8oz Package of Tempeh

- 2 Tbsp Vegetable/Canola Oil

- 1 Tbsp Soy Sauce

- 1/2 Tsp Salt (or as desired)

- 1/2 Tsp Onion Powder

- 1/2 Tsp Garlic Powder

- 1 Tbsp Maple Syrup

- 1/2 Tbsp Brown Sugar

- 1/2 Tsp Smoked Paprika

- 1 Tsp Black Pepper

- 2 Tbsp Liquid Smoke

Instructions:

Chop tempeh into small crumbles. Turn stove to medium-high, then place 2 Tbsp of Canola/Vegetable Oil and make sure it covers the inside of the frying pan. Then once the oil heats, place all the tempeh crumbles into the pan. Saute and make sure to flip here-and-there with a spatula. Once tempeh starts to turn golden brown, add soy sauce, then all the rest of the ingredients in order of list. Once tempeh turns dark brown and starts to crisp, place a paper towel over a plate. Then pour cooked tempeh bits on top of the paper towel so it can absorb any oil. Let it sit for 5-10 minutes, then serve, add to other food, or refrigerate for 5-7 days in sealed container.

Makes:

About 4 cups of Tempacon Bits. If placing in ziplocs, I seperate into thirds.

Place:

On burgers, as a pizza topping, in tacos/burritos, etc.