>Cooking with Tempeh

I admit that I do not have a lot of experience cooking with Tempeh, but it is low in fat, and a very good source of protein for people who choose to eat less meat or are vegetarian/vegan.It has 11 grams of protein per 3 ounce serving.
Here is a quick recipe using tempeh:
There are differnt kinds of tempeh. Today, I used  soy based protein that had 5 grains added.  I purchased a product called Soy Boy: Organic 5 Grain Tempeh.
Tempeh, like tofu, takes on the flavor of whatever you cook it with. I chose to begin by using a frying pan, sprayed with cooking oil and a clove of garlic chopped. ( so we know that this tempeh will have a garlic taste) I also use a lite soy sauce sprinkled on the garlic if I want a more Eastern flavor, or Curry (my personal favorite).
You can use any of the above to enhance your tempeh.
First, cube about 3 ounces of Tempeh, and cook for about 10 minutes with the garlic, covered. Flip the tempeh after a few minutes, it will brown.
Next add any type of vegetable you enjoy. I chopped some red peppers, celery, and brocolli. I also added 1/2 cup of my vegetarian chili that  I made last night as the last ingredient.
I then steamed (covered in my pan) for another 5 minutes. I like my veggies crisp, so I do not steam for very long.
I  used a small taco wrap that I toasted to put my tempeh in for a sandwich along with the veggies.
Here is what it looks like:

Tempeh is an all natural soybean product that comes in 8 ounce packages for about $3.00, therefore you can use it more than once for your meals. The important thing to remember about tempeh is that it is a Cultured substance, so it can spoil. If you are not going to use it in a few days, freeze it, once opened.
The  grain tempeh that I purchased was organic, and a mixture of soybeans, brown rice, millet, barley, rye along with filtered water, organic apple cider vinegar and tempeh cultures.
Tempeh is made with a natural culturing prcoess that sometimes produces a gray color. That does not indicate spoilage.