Crunchy Crumbled Tempeh

Makes: 4 servings

Time: 10 minutes

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My favorite way to use tempeh is crumbling it into other foods, which distributes delicious, crisp bits throughout the dish and makes the most of tempeh’s unique flavor. Use it however you like to use bits of cheese: in burritos, salads, grain dishes (especially fried rice, page 380), soups, and so on. It’s easy to change up the flavor by adding dried herbs or a spice mix to the tempeh when it’s just about done. Start with about 1 teaspoon, then add more to taste if you like. The same goes for chopped fresh herbs; cilantro, parsley, basil, and mint, alone or in combination, will all work. Stir ½ cup in right before taking it off the heat.

• 2 tablespoons good-quality vegetable oil
• 8 ounces tempeh, crumbled (about 2 cups)
• Salt and pepper

1. Put the oil in a large skillet over medium-high heat. When it’s hot, add the tempeh. Cook, stirring frequently and scraping up any browned bits from the bottom of the pan, until the tempeh is deeply colored and crisp on all sides, 5 to 7 minutes.
2. Remove the tempeh with a slotted spoon and drain on paper towels. Sprinkle lightly with salt and pepper and use immediately or cool, cover, and refrigerate for up to 3 days.