Basic Browned Tempeh

• 1 to 2 tablespoons olive oil
• 1 pound tempeh, cut into 1/2-inch dice
• 1/2 teaspoon salt
• Nonstick spray (optional)
• 2 tablespoons balsamic vinegar
• Freshly ground black pepper
• Pineapple salsa
• Tomato Jam
• Caramelized Onion and Lemon Marmalade
• Beet, Lemon, and Ginger Marmalade

1. Place a 10-inch saute pan over medium-high heat for about 2 minutes.
2. Add 1 tablespoon of the oil, wait another 10 seconds or so, then swirl to coat the pan.
3. When the pan is hot enough to sizzle a bread crumb, add the tempeh and spread it into a single layer.
4. Sprinkle in the salt, and cook for a good 10 to 12 minutes, stirring occasionally, until the tempeh turns golden brown on all surfaces.
5. If it appears to be sticking, push it to one side, lightly spray the pan with nonstick sprayor add up to another tablespoon of olive oiland then resume sauteing until all surfaces are golden.
6. Sprinkle in the vinegar, letting it hit the hot surface of the pan (it makes a great sizzling sound) so it can reduce slightly on contact.
7. Stir and cook over medium heat for another 5 minutes or so.
8. Serve hot, warm, or at room temperature, passing a pepper mill and the topping of your choice.

olive oil, salt, nonstick spray, balsamic vinegar, freshly ground black pepper, pineapple salsa, tomato, onion

Taken from www.cookstr.com/recipes/basic-browned-tempeh (may not work)