Smoky Tempeh Strips

Cut each tempeh block in half so you have 4 thick pieces.
Add two cups of water and the 1/4 teaspoon smoked paprika to a pot, along with a steamer basket, and bring to a boil. Place all 4 pieces of tempeh in the steamer basket (it's okay if they stack on one another) and place a lid on the pot. Turn the heat to medium and steam for 15 minutes. If you don't have a steamer basket, no worries! Simply place the tempeh pieces directly into the simmering water and continue with the recipe as written.

While the tempeh is steaming, mix up your Marinade by placing all of the Marinade ingredients into a small bowl and whisking until combined.
When the tempeh is done steaming, use tongs to carefully transfer the tempeh from the pot to a cutting board. Allow to cool for 5 minutes. When cool, slice each piece widthwise into 12 slices about 1/4" thick, for a total of 48 strips. Place the slices in a flat-bottomed storage container and pour the marinade on top. Use your hands to gently coat all the pieces. Allow to marinade for 15-20 minutes.
Preheat your oven to 425 °F (220 °C). Line a baking sheet with parchment paper or silicone baking mat.
Carefully transfer the Tempeh slices to your baking sheet and arrange in a single layer. Smear any remaining Marinade over the slices.
Bake for 15 minutes then turn each slice over and bake for an additional 10-15 minutes, until browned on the edges.
To make a most badass sandwich, lightly toast (or not) two slices of your favorite whole grain bread, smear some avocado on both slices of bread, layer on Smoky Tempeh Strips, top with sliced tomatoes, and your favorite lettuce greens. Take a big ol' bite and savor the yum.
If mayo is more your jam, check out this recipe for a staple whole-food plant-based sandwich spread.