The herbs cooked in the "butter" give rustic character to plain tempeh in a quick process which makes for a surprising main course that is sure to please even those non loving tempeh folks!
Servings Prep Time
2-4servings 5minutes
Cook Time
Servings Prep Time
2-4servings 5minutes
Cook Time
  1. Slice tempeh into desired size. The "butter" will be absorbed most through the freshly sliced sections.
  2. Melt 2 Tablespoons of the "butter" in a cast iron skillet on medium high.
  3. Once the "butter" is mostly melted, add the sliced tempeh sliced side down.
  4. Watch closely for the tempeh to begin to brown and once it does, flip the pieces over.
  5. Add the stalks of herbs, 1 Tablespoon "butter" and 1 teaspoon salt.
  6. Stir the tempeh and herbs to coat the pieces with the "butter" and also mix the herbs in the pan.
  7. Continue to stir until the tempeh pieces are golden brown.
  8. Remove the tempeh from the pan and serve. Discard the herb pieces.
Recipe Notes

*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!