Take the block of tempeh and slice it into 32 approximately equally-sized thin strips. I do this by first cutting it in half, then into quarters, then eighths, etc. (see the photos in the blog post).
Mix together all of the remaining ingredients in a bowl until well combined. Add the tempeh pieces to the bowl and mix to coat. Let rest in the marinade for about 20 minutes.
Preheat the oven to 375 degrees Fahrenheit and set a metal rack (I use my cooling rack) on top of a baking sheet (this is to catch drips). If desired, line the baking sheet with parchment paper to further ease cleanup. Lay the marinated tempeh strips on the rack, spacing them evenly. Brush them with a little bit of the extra marinade. Bake for 15 minutes.
Take the tempeh out of the oven and gently flip over all of the pieces. Brush the other side with additional extra marinade and then return to the oven for about 10 more minutes, or until just starting to crisp.
Let cool on the baking rack; the tempeh bacon will become even more crispy as it cools. Leftovers, once cooled to room temperature, can be stored in an airtight container for a few days.
Notes
HOT PAPRIKA: This marinade needs a bit of a kick to round the flavors out, so I used hot paprika, which I keep in stock. If you don't keep spicy paprika around, use 1/4 tsp regular or smoked paprika, and 1/4 tsp of cayenne or red pepper flakes.NUTRITION: Nutrition facts are calculated using 3/4 of the marinade. Mine absorbed just over half so I've rounded up to be conservative.