A fully loaded plate that satisfies savory cravings without the meat. The tempeh is marinated in liquid smoke and maple for that authentic bacon flavor, served alongside eggs and roasted veggies for a high-protein power meal.

Per serving
Slice the tempeh block into thin strips (about 0.5cm thick).
Whisk soy sauce, maple syrup, smoked paprika, liquid smoke, and half the olive oil in a shallow dish. Toss tempeh strips in the marinade and let sit for 5-10 minutes.
While marinating, toss sweet potato cubes and cherry tomatoes with the remaining oil, salt, and pepper. Roast in an air fryer or oven at 200°C (400°F) for 15-18 minutes until tender.
Heat a non-stick pan over medium heat. Cook the tempeh strips for 2-3 minutes per side until dark, sticky, and caramelized. Remove from pan.
In the same pan (wipe quickly if needed), soft scramble the eggs.
Assemble plates with tempeh bacon, scrambled eggs, roasted veggies, and sliced avocado.
Steam the tempeh block for 5 minutes before marinating to remove any bitterness. Use tamari to make this gluten-free.
Tempeh keeps well for 4 days. Scramble fresh eggs when serving leftovers.