Well, not quite. I'm addicted to TEMPEH BACON!!!! AHHHHHH!!!
I had tempeh bacon for the first time not long ago. I had always been familiar with the likes of veggie bacon (processed soy strips..similar to soy lunch meat- like "turkey" slices, etc) but when I tried tempeh bacon at Cafe Flore in Los Angeles, I was totally hooked. The texture is a lot different than bacon, but the taste can be SPOT ON, especially if you make it yourself.
I tried a variety of tempeh bacon from different restaurants before I dared to make it myself. Making it yourself is easy and fun and AWESOME because you can edit several variables to make a wonderfully healthy vegan bacon to *your* specifications. I used the recipe listed to the right under "facts", taken from DeliciousWisdom.com. It's a great recipe because you cook the slices of tempeh twice - first to seal in moisture, then to get a great&greasy bacon-y texture.
The bacon I made (pictured below) was AWESOME but I know next time I will make some changes- 1. more liquid smoke! I want the smokiest bacon. EVER. 2. Greater ratio of tamari (soy sauce) to maple syrup. I want a saltier bacon. Do the opposite if you like a maple/smoky flavor. 3. Thinner slices. I made my slices sort of thick because it was my first time. Now that I know the slices can withstand the cooking methods, I'll go a little thinner next time. Be careful, though, the thinner you slice the faster they will crisp. I like my bacon a little chewy, but if you're into super-crispy bacon, go ahead and NUKE 'EM.
I made the bacon one night with dinner (on the side) and unfortunately it was so good it disappeared before I could enact my REAL plans: BLT! This bacon is also perfect as a breakfast side or mixed right in with a tofu or egg scramble.
Tempeh bacon I made! (to the right) The rest is: butter beans&brown rice and arame&carrot salad with tofu dressing. I'll have to add the recipes for those too!!