I love tempeh so much! You can use it in every meal of the day from mixing it in with scrambled eggs, putting it on bread to make a sandwich, buffalo-ing it for a salad, adding it to stir fry, or baking it in a casserole. Here is a quick and easy idea for a tempeh sandwich.

I had these little frozen organic wheat rolls in my freezer so I popped them in the oven and then started on my tempeh!

I cut about 1/3 piece off of the tempeh and then cut that in half so you have two thin pieces of it. Cook them in a heated pan with some spray oil and soy sauce. The trick to cooking tempeh is to keep it moist while it’s cooking so it soaks up the flavors of the liquid.

Once the bread and tempeh are done, construct a sandwich also using spicy mustard, romaine leaves and vegenaise.

I ate my baby tempeh sandwiches along side Amy’s No Chicken Noodle Soup.