My favorite way to use tempeh is crumbling it into other foods, which distributes delicious, crisp bits throughout the dish and makes the most of tempeh's unique flavor. Use it however you like to use bits of cheese: in burritos, salads, grain dishes (especially fried rice), soups, and so on.

Crunchy Crumbled Tempeh

Yield: 4 servings Time: 10 minutes
2 tablespoons good-quality vegetable oil
8 ounces tempeh, crumbled (about 2 cups)
Salt and pepper

1. Put the oil in a large skillet over medium-high heat. When it’s hot, add the tempeh. Cook, stirring frequently and scraping up any browned bits from the bottom of the pan, until the tempeh is deeply colored and crisp on all sides, 5 to 7 minutes.

2. Remove the tempeh with a slotted spoon and drain on paper towels. Sprinkle lightly with salt and pepper and use immediately or cool, cover, and refrigerate for up to 3 days.