1 block Tempeh (poached optional)
1 lemon squeezed
2-4 cloves garlic chopped
1/3 cup olive oil
1/2 teaspoon dried basil
salt and pepper to taste
Slice tempeh into thin slices.
Wisk lemon, oil, garlic, basil, and S & P.
Marinate Tempeh for about 10 minutes.
Brown tempeh in a hot skillet for about 5 minutes on each side, adding the marinade until all is gone. The garlic should be browned too.
NOTE: if tempeh is hard on your stomach or you want it to be softer, poach the tempeh in water or veggie broth for about 20 minutes and then drain.