Tempeh “Bacon”
['1/2 cup olive oil', '1/2 cup pure maple syrup', '1/2 cup soy sauce', '2 teaspoons smoked paprika', '1 teaspoon kosher salt', '1/2 teaspoon cayenne pepper', '1/2 teaspoon freshly ground black pepper', '16 ounces tempeh', 'cut into about 50 (1/4"-thick) strips']
Whisk oil, maple syrup, soy sauce, paprika, salt, cayenne, and black pepper in a shallow dish. Add tempeh and gently toss to coat. Cover and chill at least 2 hours or up to 4.
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh in a single layer and bake, tossing and basting with marinade after 10 minutes, until tempeh is crispy, 30–33 minutes.
Tempeh bacon can be made 5 days ahead; wrap tightly and chill.
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