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Tempeh Revisited

August 15, 2010

What to do with your leftover tempeh?? This sandwich is super yummy. The tempeh is crispy, almost the texture of bacon. Actually, I have to say that a crisp tempeh is better than bacon, and is amazing in sandwiches. I promise for the skeptics, this is REALLY good. I ate it even in the dark years when I ate meat. It’s not a substitute, but a food. I hate the concept of substitute, it connotes that vegetarians are lacking and always seeking meat. We aren’t. Instead, we are looking for meals. Tempeh is an alternative, something that unadventurous eaters ignore, and the rest of us enjoy.

Tempeh Sandwich

*This recipe makes about 6 pita halves, which you can serve for a crowd with chips or salads.


  • Half of a tempeh loaf
  • 2 tb of olive oil
  • 2 tb of soy sauce
  • 3 Pita pockets (or 6 pieces of thicker whole grain bread)
  • 1 clove of garlic minced
  • 2 tb mayo or yogurt
  • 2 tb feta
  • roasted red pepper
  • mixed greens


  1. Slice the short side of the tempeh loaf very thinly, about 1/2 inch
  2. Warm olive oil a saucepan over medium high heat
  3. Meanwhile, pour the soy sauce over the tempeh.
  4. When the oil shimmers, lay the pieces of tempeh flat in your pan. Let it simmer in the pan, and gently brown each side. The tempeh should be a crispy brown, but not a burned black (about 2 minutes on each side)
  5. Half three pita pockets, making six halves.
  6. Stir together the garlic and mayo/yogurt, then put on the inside of the pita
  7. Add feta, then lettuce, next red pepper, followed by the tempeh. 
I served them the sandwich homemade potato chips here.
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