1 Slice the tempeh into planks about .25 inch thick and 2 inches long. No need to measure it out, just trust your 3rd grade teacher did an okay job with you and eyeball it.
2 Next, make the bacon-ish marinade: Stir the broth, soy sauce or tamari, vinegar, liquid smoke, molasses, paprika, onion powder, and garlic together in a shallow dish, like a pie pan or some . Add the tempeh planks gently to the dish so you don’t splash everywhere and then just give up. The tempeh won’t all be covered, but just make it work the best you can. Cover that up and stick it in the fridge to marinate for at least 2 hours and up to 8. Yeah, you’d better have read this all the way through before you started cooking hungry.
3 When the tempeh is ready, in a large skillet or wok, heat up the oil over medium heat. Lay the tempeh planks down in a single layer and cook them until they start to brown, 2 to 3 minutes on each side. When it starts to look a little dry in there, or if the tempeh feels like it might be sticking, just add a couple spoonfuls of the marinade to keep it all movin’.
4 Once the tempeh is browned on both sides, you are ready to make a badass sandwich. Pile lettuce, tomato, avocado, and red onions onto your favorite toasted bread with a little mustard. It’s a sandwich. If you get this far in the recipe but fail at the assembling-a-sandwich part, then we honestly don’t know what the to say to you.
Calm the down. It’s a marinade, not a drink. You won’t be consuming that much sodium, we swear.
Confused? See the House Rules.
We’re not gonna tell you how to make toast. Forget it.