Simple Sautéed Tempeh Strips

These tasty strips are good with pancakes, on a sandwich or wrapped in a corn tortilla, or served over a cooked grain, such as brown rice, millet, quinoa, or kasha. Prepare with wheat-free soy sauce if you want them to be gluten-free.

Yield: 24 strips; 4 servings

  • 8 ounces tempeh
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • Oil

Cut the tempeh into strips 1/8 inch thick. Combine the soy sauce and water. Heat enough oil in a skillet to just coat the bottom. When hot, add the tempeh strips. Brown lightly on both sides.

Sprinkle the soy sauce mixture over the browned tempeh. Cover and cook 1 to 2 minutes, until most of the liquid is absorbed. Remove the lid and cook to evaporate any remaining moisture.

You can find hundreds of vegan and vegetarian breakfast ideas, from everyday to fancy in The Good Breakfast Book* by Nikki and David Goldbeck (Ceres Press), available at a special price at Healthy Highways. Also in bookstores or from

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!


2 Responses to “Simple Sautéed Tempeh Strips”

  1. Linda says:

    1/8 inch is VERY thin. I wonder if closer to 1/4 inch would be ok?

  2. Nava says:

    Hello again, Linda — this is a contributed recipe, and there’s really not much to it, is there? I think I may just delete it. Perhaps you can choose the previous recipe we discussed.

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