Slice the block of tempeh into ¼-inch-thick strips. I used Lightlife tempeh.
Transfer the tamari, maple syrup, apple cider vinegar, nutritional yeast, smoked paprika, and garlic powder to a rimmed baking sheet or rectangular dish. Mix.
Place the sliced tempeh into the marinade in a single layer and cover with the marinade. Let sit for 5 minutes. Flip the pieces over and marinate for at least 10 minutes more, or up to 2 hours.
Heat a drizzle of oil in a large nonstick skillet over medium-high heat. Cook the tempeh for about 4 minutes on each side, or until golden brown. Or bake without oil for oil-free.
Pour the remaining marinade over the tempeh bacon and cook for another minute. Remove the tempeh bacon from the pan.
Prepare a plant-based BLT with bread, mayonnaise, tempeh bacon, lettuce, and tomatoes. Add avocado for a delicious plant-based BLTA!