Preheat the oven to 350ºF.

Grease an 8×8-inch baking dish.

Place the liquid aminos, oil, coconut nectar, garlic, cayenne pepper, and salt in the baking dish and whisk to combine.

Slice the tempeh into 8 strips.

Add the tempeh to the dish and turn it over several times to coat thoroughly.

Bake the tempeh for 30-35 minutes, until all of the liquid is absorbed, turning once or twice during the baking process.

The tempeh should be almost dry and will begin to brown a bit.

Remove from the oven, cool, and crumble before using in the salad.