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.

• See more of VegKitchen’s Vegan Breakfast Recipes and Ideas ^[1]

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.  ^[2]Also in bookstores or from amazon.com.  ^[3]

• Here are more tempeh recipes. ^[4]