Tempeh is wonderful in all sorts of savory food preparations, from tacos to Reubens to Bolognese, to a multitude of East Asian recipes.
Our favorite way to prepare it is thinly sliced and fried until golden brown in any sort of cooking oil (olive is our preference), only heated on medium-low initially (to stay below the oil's smoke point), and then turned to low. Before flipping, it can be drizzled with soy sauce or coconut aminos, or sprinkled with spices such as smoked paprika, garlic or onion powder, curry powder, powdered ginger, tarragon, thyme, etc. Or it can be fried plain in oil and dipped in a sauce like ketchup, BBQ sauce, or pesto.
It also takes well to just about any marinade, from Italian (think lemon, oil, lemon zest, fresh garlic, capers) to Asian (think soy sauce or coconut aminos, enhanced with fresh garlic, fresh grated ginger, lemongrass, or even nut butter whisked in until it has a honey-like consistency, and a dash of sweeteners such as maple syrup, coconut sugar, or honey).
Another method is to simmer it in a bit of broth with fresh garlic, onions, ginger root and the like, flipping midway through cooking time, until the broth is reduced to a sauce.
You can also make your own tempeh bacon for breakfast sandwiches or salads, or pepperoni for pizza, by putting thinly sliced pieces in a marinade of smoked paprika, soy sauce or coconut aminos; for pepperoni, add mustard and fennel seeds. Fry up the pieces in oil and then add as desired to top your dish.
Let your imagination run wild! And please let us know if you come up with anything great, we would love to hear from you (and see a picture)!