Cut the block of tempeh into thin strips (around ⅛ inch thick). If your tempeh is too firm, steaming it for about 10 minutes can make it easier to work with and more absorbent.

In a bowl, whisk together soy sauce, maple syrup, apple cider vinegar, olive oil, smoked paprika, garlic powder, onion powder, and liquid smoke. This will give the tempeh a smoky, sweet, and savory flavor.

Add the sliced tempeh to the marinade, making sure each piece is fully coated. Let it sit for at least 10 minutes to absorb the flavors. For more flavor intensity, you can marinate it for 30 minutes or overnight in the fridge.

Heat a skillet over medium heat. Cook the tempeh strips for 3-4 minutes on each side until they’re golden and crispy. Alternatively, you can bake them at 375°F for about 20 minutes, flipping halfway through, if you prefer a hands-off approach.

While the tempeh bacon cooks, toast your slices of whole grain or sourdough bread until crispy and golden.

In a small bowl, mash the avocado with a fork. Add lemon juice, salt, and pepper to taste. The lemon juice adds brightness and prevents the avocado from browning.

Spread the mashed avocado evenly onto the toasted bread slices. Layer the crispy tempeh bacon on top, and finish with optional toppings like red pepper flakes for heat or microgreens for freshness.