Stores for 3-5 days in fridge and makes a great add-in to meals.
Here are a few ideas: Tempeh Coconut Curry–ready in 10 minutes using shallots, fresh ginger, jalapeno, garlic, leftover potatoes, tempeh, & sugar snap peas– all sauteed in a pot with veggie broth and then add in Thai & True panang curry paste (or Thai Kitchen red curry paste) + can of coconut milk + some cooked kidney beans.
Tempeh Chili: Crumbled tempeh in chili gives it a hearty meaty texture: In a large soup pot, dice & saute (with oil or vegetable broth): 1 yellow onion, 1 green bell pepper, & an optional 1/2, 4-oz can fire roasted green chiles + optional 1 cup chopped mushrooms. Saute for 7 min then add 2-5 minced garlic cloves + crumbled tempeh (about 1 cup) and cook 2 more minutes. Next add 1 14-oz can of diced tomatoes, 2-3 tsp chili powder, 1 tsp cumin, 1/2 tsp oregano, + 2 TBS tomato paste and saute 5 more min. Now add about 1/4-1/2 cup water or veggie broth (to taste) + 2 cups of cooked kidney beans. If time allows, let the chili cook on low heat to enhance the flavor. Serve with cornbread or warm tortilla and enjoy!