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In a large shallow rectangular baking dish, lay the tempeh slices.
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In mixing bowl, whisk together the hot broth, tamari, apple cider vinegar, liquid smoke, seasoning powder, maple syrup, chili powder, smoked paprika, and cayenne pepper until well combined.
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Pour the mixture over the tempeh slices, until evenly coated.
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Cover the dish with cling wrap, and chill in the fridge to marinate for 2 to 3 hours, preferably for 8 hours or overnight.
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Preheat the oven to 300°F/150°C. Line a large baking sheet with a silicone liner or parchment paper.
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With tongs, gently transfer the marinated tempeh slices to the prepared baking sheet in a single layer. Discard the remaining marinade.
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Brush the exposed side of the tempeh slices lightly with coconut oil, and bake for 20 to 30 minutes, until beginning to lightly brown. With tongs or a spatula, turn the slices over, brush the exposed side lightly with coconut oil, and bake for a further 20 to 30 minutes, until browned and crispy.
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Enjoy immediately (so the tempeh stays crispy).