Maple Tempeh “Bacon” Brussels Sprouts Salad

Salads | Sauces and Dressings

Where to Buy
2 portions



  • 8oz Tempeh
  • 1 Tbsp liquid aminos
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp pure maple syrup from Canada
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp Himalayan pink salt
  • 2 tsp liquid smoke or smoke powder (optional)


  • 16oz Brussels sprouts
  • 1/2 cup sliced almonds


  • 1/3 cup tahini
  • 1 classic lemon, juiced
  • 2 Tbsp pure maple syrup from Canada
  • 1 pinch Himalayan pink salt
  • 1/2 tsp minced garlic
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup filtered water (more or less)


  1. To make the bacon, slice the tempeh thin, about 1/8” thick. Whisk remaining ingredients in a medium bowl, add the sliced tempeh and soak for 5 minutes.
  2. While the tempeh soaks… add all dressing ingredients except the water into a small bowl and whisk together. Add one tablespoon of water at a time while you whisk the dressing until you reach your desired consistency.
  3. Next… carefully and with a sharp knife or Mandolin, thinly slice the Brussels sprouts.
  4. Add the dressing to the Brussels sprouts and toss together.
  5. Warm 1 tablespoon extra virgin olive oil in a large pan over medium heat, add the soaked tempeh and cook till crispy, 1-2 minutes per side.
  6. Serve the Brussels sprouts topped with sliced almonds and the maple tempeh bacon; you can serve the bacon whole, chopped or crumbled.