Step 1

Mix the marinade ingredients in a bowl until well combined. Set aside.

Step 2

Slice the tempeh as thin as you can as long as it doesn’t fall apart.

Step 3

Soak the tempeh slices in the marinade for 1 or 2 minutes.

Step 4

Heat some extra virgin olive oil in a skillet and when it’s hot, add the tempeh and cook for 1 or 2 minutes each side over high heat until both sides are golden brown and crisp.

Step 5

Add salt and pepper to taste.

Step 6

Serve immediately with dishes like sauteed kale, vegetable tempura, vegan mashed potatoes, or breakfast potatoes.

Step 7

Keep the leftovers in an airtight container in the fridge for up to 1 week.