*For this recipe, I like to cut my tempeh in larger pieces. Often I cut them in 2"x 1" rectangles.
*If you don't have all the herbs listed above, try different combinations of what you have on hand or any one of those would be nice.
*Don't worry if you don't have a cast iron pan, just use one you like. Non stick would be the easiest.
*I use Earth Balance as my vegan "butter" option and find that it acts very much like real butter.
*As always, check for levels of salt. You may need more.
*Don't worry if there are little pieces of herbs left on the tempeh as you are getting it from the pan. These are the best tasting parts!