Dressing

1/4 cup vegan mayo, store-bought or homemade (see recipe)

3 tablespoons apple cider vinegar

1/2 teaspoon onion powder

Fresh cracked black pepper

TEMPEH BACON

1 block (8 oz) tempeh of your choice

4 tablespoons Bragg’s liquid aminos or low-sodium tamari or soy sauce

1 teaspoon garlic powder

1 tablespoon liquid smoke

1 tablespoon nutritional yeast

1 teaspoon maple syrup

INSTRUCTIONS

1. Steam tempeh over boiling water for 8-10 minutes. This helps the tempeh absorb the marinade. 
2. Add all the other ingredients to a shallow bowl and stir well to combine. Add a few tablespoons of water, if desired, to thin the marinade. Add cooled tempeh and toss gently to coat with marinade. Let sit in marinade for at least 30 minutes, but can be refrigerated for up to 5 days.
3.  Air fry at 380 F for 10-12 minutes, or oven roast at 375 F on a parchment-lined baking sheet for 20-25 minutes, flipping over half-way through roasting.

HOMEMADE TOFU MAYO

 INGREDIENTS

1x 12.3 oz shelf-stable pkg firm or extra firm silken tofu

3/4 teaspoon onion powder

3/4 teaspoon garlic powder

1/2 teaspoon agave or coconut sugar

2 teaspoons Dijon mustard

1 tablespoon apple cider vinegar or white vinegar

1/2 teaspoon iodized sea salt - optional

INSTRUCTIONS

Combine all ingredients in a blender and process until completely smooth. Chill thoroughly before using.