Tasty and easy to make Maple Tempeh Bacon Crumbles – great to meal prep ahead of time and use throughout the week! * note that this post may contain affiliate links – if you make a purchase after clicking on one I will receive a small commission. I only recommend items I use for myself and my family ? * A couple of weeks ago I started crumbling tempeh then cooking it to use in various meals; wraps, burritos, on top of salads, etc. Then the other day I was in the grocery store and walked past a bag of bacon bits and noticed the crumbly texture and almost bounced out of there with the idea of making them out of tempeh. They turned out so well! Minimal ingredients needed, and just pop into the oven, so simple! These Maple Tempeh Bacon Crumbles are perfect to use as a topping on pastas (like my One Pot Vegan Mac and Cheese), salads, and nourish bowls. You can even use them in breakfast dishes like tofu scrambles or on top of avocado toast. This recipe can be easily doubled! To make these gluten free, you will just need to make sure that the soy sauce you use doesn’t contain any (such as this one). I hope you give this recipe a try! If you make it and share on Instagram be sure to tag me @whitney.earl- I would love to see your beautiful recreation! Maple Tempeh bacon Crumbles Tasty and easy to make Maple Tempeh Bacon Crumbles – great to meal prep ahead of time and use throughout the week! 4 oz tempeh 1 1/2 tbsp maple syrup 1 tbsp soy sauce 1/2 tbsp water 1/2 tsp liquid smoke 1/4 tsp paprika 1/4 tsp garlic powder sea salt, to taste ((optional – only if you feel like it needs it)) Pre-heat oven to 425 F; line oven safe dish/tray with parchment paper. Crumble tempeh into a bowl. Add in all other ingredients and mix well; let sit for about 5 minutes. Pour tempeh onto dish/tray and spread out evenly; place in oven. Bake for 20-25 minutes, making sure to mix once or twice. Once done, allow to cool and then store in the fridge for 3-4 days. Pin these Maple Tempeh Bacon Crumbles so you can make them later! ?