Tempeh Bacon with Loaded Potatoes

Cut the 8-ounce block of tempeh in half and place it into a saucepan with enough water to cover by about 2 inches.

Bring the water to a gentle boil, then reduce the heat and simmer for 3 minutes.

Drain the tempeh and set aside until cool enough to handle, then dry it with a paper towel.

Slice the tempeh into 1/4 -inch-thick rectangles, about 1 1/2 inches by 2 inches.

Mix 1/4 cup low-sodium tamari, 2 tablespoons maple syrup, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and a pinch of black pepper to prepare the marinade.

Heat oil or use a non-stick in a large skillet over medium-high heat until the oil starts to shimmer.

Place the tempeh in a single layer and cook for about 3 minutes on each side, or until both sides are browned.

Add 1 tablespoon water to the skillet, then add the sauce and swirl to spread evenly.

Flip the tempeh to coat both sides in the sauce and cook each side for 2 to 3 minutes, until no sauce remains and both sides are browned.

Optional: Cut the tempeh into about 1/4-inch squares and set aside.

Rub 4 large russet potatoes with olive oil and salt, then roast at 425°F until fork tender, about 60 minutes.

Once cooked, slice the potatoes in half lengthwise and brush both sides with olive oil.

Sprinkle the potatoes with salt and black pepper, then broil for about 4 minutes on each side, or until browned.

Top the potatoes with vegan cheese and the tempeh bacon.

Broil for another 2 minutes, or until the cheese is melted.

Add vegan sour cream and chives.