Bakon, Eg, and Cheeze...whaaaaat?!

Michael and I have been concocting this idea for years. We never expected it to be this good. Warning: wear a napkin on your shirt - you might just drool.. ok that was cheesy..pun intended...I'm stopping now...
*Read how to make the bakon and the eg first. You'll want to have them prepped in order to cook them simultaneously. So while the bacon is marinating, start your eg. Or prep both and cook at the same time.



Provides about 4 healthy servings.

Bakon (brought to you by Vegan with a Vengeance..go buy it! It's a necessity!) *I doubled the marinade because it didn't cover the tempeh in the dish I put it in.
1 (8oz) package of Tempeh
3 Tbsp Bragg's Liquid Aminos, tamari (wheat free), or soy sauce
1⁄3 cup apple cider (the spiced kind)
1⁄4 tsp. liquid smoke (found by the meat marinades)
1 tsp. tomato paste
2 cloves garlic (crushed)
2 Tbsp peanut or vegetable oil

To make the marinade, combine the Braggs, cider, tomato paste, and liquid smoke in a shallow bowl (I used a small glass casserole dish) and mix with fork until the tomato paste is fully dissolved. Set aside.

Cut tempeh block in half and then into thin strips (less than 1⁄4 inch thick) lengthwise. Basically make it look like a mini piece of bacon. You should get about 12 strips. Rub the strips with the crushed garlic, then toss the garlic cloves into the marinade. Submerge the tempeh strips in the marinade and let sit, turning occasionally, for half an hour.
Heat the oil in a large skillet over medium heat. Add the tempeh strips and cook for 4 minutes on one side: the bottom should be nicely browned. Flip the strips over and pour the remainder of the marinade over them; if there isn't enough marinade left (if you double it, there should be plenty), add a splash of water. Cover and let cook for 3 more minutes, until the liquid is absorbed.  Don't brown too much as it will brown a little more in the broiler.

Eg
This part seems like it wouldn't taste good at all..but you gotta have faith!
*while you're cooking the eg, lightly toast your bread of choice. 8 pieces if you want a sandwich, 4 if you want open-faced.
1⁄2 block of really firm organic tofu (I love Trader Joe's)
Turmeric
Salt
Pepper
1 1⁄2 Tbsp Nutritional Yeast
1 Tbsp vegetable or peanut or olive oil
Daiya Cheese

Slice the tofu lengthwise into 4 squares that would fit on the bread. How thick you slice the tofu will depend on how thick you want your "egg." Ours were about 3/4 inch thick. Heat oil in a large skillet over medium-high heat. Sprinkle a healthy amount of turmeric on each side of tofu and rub in until the tofu turns yellow. Then sprinkle a little more. Sprinkle a healthy amount of pepper. You can salt it, but the bacon is really salty, so I wouldn't. Cook tofu until slightly browned on both sides. Carefully remove tofu from pan (it's hot!) and set aside for a sec. Add about 3 Tbsp water and the nutritional yeast in the pan. Stir until the yeast is dissolved. Place the tofu back in the pan and smush it around the pan on both sides to coat with the nutritional yeast. Let cook until the liquid is dissolved.

Assembly (fun part!)
Turn oven on to broil. Place the eg square on the bread. Place 4 pieces of bakon (or more - don't be shy with it!) on top of the eg. Sprinkle with Daiya cheese. Broil it until the cheese is melted. Keep an eye on it so you don't end up burning it like I did with the first three sandwiches.  Squirt some ketchup on it, top with another slice of bread if you're going sandwich style, and prepare to take a trip to heaven!