Breakfast In Bed

Tempeh Bacon

2 tbsp date syrup/maple syrup

2 tbsp soy sauce/tamari

1 8 oz package tempeh (I used Trader Joe's 3 grain organic)

Hash Browns

4 medium golden potatoes

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp cumin

1 tsp sweet paprika

salt and pepper, to taste

To Serve:

4 pieces oil free toast

Vegan butter/jam/nut butter of choice

2 avocados

Salsa/Ketchup/Sriracha

fresh fruit

Serves 4

1. Preheat your oven to 400 degrees fahrenheit.

2. Slice the tempeh in 1/4 inch slices, place in a shallow pan and add in the syrup and soy sauce mixture. Allow to marinate while you boil your potatoes.

3. Peel the potatoes, and cut them into quarters. Add potatoes into a pot and add enough water to cover them about two inches. Boil them on medium heat for 15 minutes until fork tender. Strain and allow to cool.

4. Prepare a large sheet pan with parchment paper and set aside.

5. Grate the potatoes into a large bowl and add in all of the spices, shape them into 16 equal rectangles and place them onto the baking sheet.

6. Remove the tofu from the plate and add them onto the baking tray.

7. Bake in the oven for 20-25 minutes or until the hash browns are crispy and the tempeh is a dark brown.

8. Remove from the oven, and serve!