I love these smoky strips alongside pancakes, or in a BLT or in a salad or in a house or with a mouse. They aren't going to fool any meat eaters, but they'll fully satisfy us herbivores. You need to marinade the tempeh for a good hour so plan ahead or marinate it overnight. Peanut oil adds a richer flavor so I recommend using it, but canola or vegetable oil will do nicely. You can use thinly sliced, pressed tofu if you haven't got any tempeh.
Makes 12 or so strips
To make the marinade, combine the Bragg, cider, tomato paste, and liquid smoke in a wide, shallow bowl and mix with a fork until the tomato paste is fully dissolved. Set aside.
Cut the tempeh into thin strips (less than 1/4 inch thick) lengthwise. You should be able to get about twelve strips. Rub the strips with the crushed garlic, then toss the garlic cloves into the marinade. Submerge the tempeh strips in the marinade and let sit, turning occasionally, for at least an hour and up to overnight. After marinating, discard the garlic.
Heat the peanut oil in a large skillet over medium heat. Add the tempeh strips and cook for 4 minutes on one side; the bottom should be nicely browned. Flip the strips over and pour the remainder of the marinade over them; if there isn't much marinade left add a splash of water. Cover and let cook for 3 more minutes, until the liquid is absorbed. Uncover and check for doneness; if necessary, keep cooking uncovered until all sides are nicely browned. Remove from heat and serve.