Step 1

Serve as a steak alongside something verdant, like green beans or sautéed spinach. This recipe is from More Mediterranean , the highly-anticipated followup to our best-seller,  The Complete Mediterranean Cookbook .

Step 2

Combine tomatoes; honey; 6 tablespoons vinegar; half of garlic; ginger; ras el hanout; anchovy, if using; and ¼ teaspoon Aleppo pepper in 12‑inch ­nonstick skillet. Bring to boil over medium-high heat, then reduce to simmer and cook, stirring often, until tomatoes have broken down and begun to thicken, 15 to 20 minutes.

Step 3

Mash jam with potato masher to even consistency. Continue to cook until mixture has thickened and darkened in color, 5 to 10 minutes. Let jam cool completely, about 1 hour. Season with salt and pepper to taste; set aside. (Jam can be refrigerated for up to 4 days; bring to room temperature before serving.)

Step 4

Cut each block of tempeh into 4 even pieces, then halve each piece into approximately ¼-inch-thick slabs. Whisk water, oregano, salt, remaining 1/4 cup vinegar, remaining garlic, and remaining ¼ teaspoon Aleppo pepper together in bowl. Transfer marinade to 1‑gallon zipper-lock bag. Add tempeh, press out air, seal, and gently toss to coat. Refrigerate tempeh for at least 1 hour or up to 24 hours, flipping bag occasionally.

Step 5

Remove tempeh from marinade and pat dry with paper towels. Heat oil in 12‑inch nonstick skillet over medium heat until shimmering. Add 8 pieces tempeh and cook until golden brown on first side, 2 to 4 minutes. Flip tempeh, reduce heat to medium-low, and continue to cook until golden brown on second side, 2 to 4 minutes. Transfer to serving platter and tent with aluminum foil to keep warm. Repeat with remaining tempeh. Serve tempeh steaks with tomato jam, sprinkling individual portions with cilantro.