Tempeh is versatile just like tofu. You can mix up the way you cut it, and the way you flavour and cook it. What makes it better than tofu is that it's quick — no need to press it! Some people steam tempeh before they cook it, but I found that didn't change the flavour at all, so I skip this step.
Crumble: Take your fingers and crumble the tempeh into tiny pieces so it resembles ground beef. You can add it to tomato sauce as in this vegan bolognese, or crumble yours into chili, shepherd's pie, or casseroles.
Sauté: You can cut your tempeh into thin strips, cubes, or triangles and sauté it for a quick protein-packed salad, a veggie-packed stir-fry, or to add to your mason jar salads for the week.
Bake: Tempeh cubes, strips, or triangles can also be marinated and baked, which takes longer than sautéing, but yields a drier, crispier texture. The recipe ahead is a great one to start with if you've never cooked tempeh before.