Ingredients:
5-6 tempeh strips (4 oz tempeh)
1/2 cup water
1/2 teaspoon salt or taste
1/3 teaspoon ginger powder or to taste or ginger paste
1/4 teaspoon garlic powder
red chili powder or cayenne to taste (1/4 teaspoon)
2 teaspoons soy sauce (or tamari for GF)
2 teaspoons lemon juice
1-2 Tablespoons maple syrup
1 teaspoon oil
salt and black pepper to taste for dressing

Directions:

1. Take some tempeh strips and cook them in equal amount of water. (5 strips, 4 oz tempeh, 1/2 cup water). Add salt, ginger powder, garlic powder, red chili powder to taste, 1/2 teaspoon soy sauce/tamari, 1 teaspoon lemon juice, and a teaspoon of maple syrup and cook covered on low-medium for 10-12 minutes till tempeh doubles and the water is all absorbed by the tempeh.


2. Add a teaspoon canola or high fat oil to the pan, and toss tempeh to coat. Add a teaspoon soy sauce and 2 teaspoons maple syrup and a little grated fresh ginger(optional). Mix well to coat and let thicken and sizzle for half a minute or more depending on how black/charred you want the tempeh.


3. Toss your favorite greens, and other extra veggies, in lemon juice, maple, soy sauce and black pepper and salt to taste. Top with tempeh.

onegreenplanet.org

Serves 2-4. (Shown with Garlicky Thyme Tempeh.)

Ingredients:
1/2 pound spaghetti
2 tablespoons olive oil
4 cloves garlic, minced
2 1/2 pounds tomatoes, roughly chopped
1/2 teaspoon salt
Several dashes fresh black pepper
8 large basil leaves, torn into pieces (plus extra for garnish)

Directions:

1. First bring water to a boil for the pasta. Prep everything while it’s boiling. Once boiling, cook your spaghetti.

2. Meanwhile, preheat a 4 quart pot over medium low heat. Saute garlic in the oil for about a minute, being careful not to burn.

3. Add the tomatoes, salt, black pepper and basil leaves and stir. Cover pot and turn the heat up to medium high. Let cook for about 15 minutes, stirring often.

4. The tomatoes should be broken down and saucy. Toss in the spaghetti and toss to coat. Turn off heat and let sit for 10 minutes or so, to let flavors meld. Serve topped with extra basil.

 theppk.com

Ingredients:
For the Biscuits:
3 tablespoons Earth Balance buttery spread
1 1/4 cups flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon pure maple syrup
1/2 cup soy milk, curdled with the juice of 1 lemon

For the Breakfast Sandwiches:
5 slices firm tofu
1/2 teaspoon each onion powder, garlic salt, and turmeric
1/2 cup vegan cheddar
5 slices smokey-maple tempeh
5 tomato slices
Sprouts

Directions:
Preheat the oven to 400 degrees.

Make the Biscuts:
1. Use a fork to combine the Earth Balance, flour, baking soda, and salt until a crumbly mixture forms.

2. In a small bowl, whisk together the maple syrup, soy milk, and lemon juice.

3. Make a well in the center of your flour mixture, pour the soy milk mixture into the center of the well, then use a fork to begin stirring the mixture in one direction.

4. Stir just until the mixture is moistened, then turn it out onto a floured board. Knead four times, then roll into 3/4" thick. 

5. Cut into rounds, place on a parchment-lined baking sheet. 

6. If desired, melt an additional tablespoon of Earth Balance and use a basting brush to brush the tops of each biscuit before placing them into the oven.

7. Bake for 8-12 minutes, or just until the edges of the biscuits are light golden brown.

To Make Breakfast Sandwiches:

1. Sprinkle the tofu with a small amount of the spice mixture.

2. Heat a grill pan over medium-high heat, spray it generously with nonstick olive oil spray once it's heated. Place the seasoned tofu into the pan, grill until golden brown on one side.

3. Flip the tofu, sprinkle vegan cheddar on top, then add the tempeh to the pan. Allow to cook until the cheese is melted and the tempeh is hot.

4. Slice hot biscuits in half, place a piece of tofu and two half-slices of tempeh inside.
 
5. Top with a salted & peppered tomato slice, as well as a few of your favorite sprouts.

cheekykitchen.com

This is delicious over pasta with marinara sauce or as a pizza
topping. It’s also good as a burrito filling or served for breakfast alongside
scrambled tofu.
 
Ingredients:
8 oz package tempeh
1 tablespoon fennel seed
1 teaspoon dried basil
1 teaspoon dried margoram or oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried sage
2 teaspoons garlic, minced
2 tablespoons tamari or soy sauce
1 tablespoon olive oil
juice of 1/2 a lemon

Directions:

1. In a saute pan, crumble the tempeh and add enough water to almost cover it. Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes.

2. Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally,
until lightly browned, about 10 minutes.

theppk.com

FILLING 
Ingredients : 
8 oz (1 package) chopped tempeh, half an onion, 1 large pepper or two small peppers, 4 minced garlic cloves, handful of cherry tomatoes, and a pinch of salt.
 
Directions:

1. Put a skillet/frying pan over medium heat. Add olive olive oil and peppers. Sauté and let them soften for 5 minutes.

2. Add the chopped tempeh to the skillet (a trick to get the tempeh extra brown is to add a little soy sauce while sautéing).

3. After the tempeh has started to brown, add the garlic, tomatoes, onions, and a pinch of salt. Cook until everything is wilted.

SAUCE: 
Ingredients:
1/2 cup tomato sauce
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon chili powder
1/4  teaspoon black pepper 
1/2 cup water.

Directions:

1. In a sauce pan, mix together tomato sauce, brown sugar, salt, chili powder, black pepper & water.

2. After the sauce starts to boil, reduce the heat. Let it reduce for 5 minutes and remove from the burner.

Ingredients:
1 package tempeh
1/4 cup onions, diced
1/4 cup celery, diced
2 tbsp dill, chopped
1 tbsp Vegenaise (or other vegan mayo)
2 tsp spicy mustard
2 tsp lemon juice
1 pinch cayenne
salt and pepper to taste

Directions:

1. Boil the tempeh in a medium-sized pot for twenty minutes, until tender. Drain the water and let tempeh cool. Meanwhile chopped the vegetables and dill.

2. Once tempeh has cooled smash it with a fork, your hands, or any mashing utensil you have in your kitchen. Smash it until it’s mostly broken apart. Mix in all other ingredients and refrigerate until ready to use.

thesweetlifeonline.com

Ingredients:
1 8-oz. pkg. tempeh, sliced into 24 very thin slices
¼ cup low-sodium soy sauce
2 Tbs. apple cider vinegar
1 tsp. light brown sugar
½ tsp. ground cumin
½ tsp. ancho chile powder
2 tsp. liquid smoke, optional
1 Tbs. canola oil
Smoked paprika, optional

Directions: 

1. Lay tempeh slices in 2 13- x 9-inch baking dishes. Bring soy sauce, vinegar, brown sugar, cumin, ancho chile powder, and ½ cup water to a boil in small saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if using. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or overnight.

2. Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Carefully transfer tempeh slices to prepared baking sheet, and discard marinade.

3. Brush slices with canola oil, and sprinkle with paprika, if desired. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown.

4. Assemble the tempeh bacon on a toasted rye with slice tomatoes and spinach leaves or any lettuce variation and some sprouts and vegan mayo.