2 to 3 ounces tempeh
1 tablespoon oil
juice of 1 lemon
1 tablespoon capers
1/2 cup water
2 teaspoons vegan butter (I use Earth Balance)
2 to 3 cups baby spinach leaves
1. Slice the tempeh in half to make two thin squares. Cut each square in half. Heat the olive oil in a pan over medium-high heat. Add the tempeh. Saute on each side until golden brown, 3 to 4 minutes. It will absorb the oil so add more if necessary for even browning.
2. Combine the lemon juice, capers and water. When the tempeh has browned, carefully add the liquid to the pan. It will bubble up violently. Reduce heat to medium and cook until the tempeh has absorbed most of the liquid. If it gets too dry, add more water.
3. When the liquid has reduced to just a couple tablespoons, remove from the heat. Add the vegan butter and stir to melt.
4. Serve the tempeh and warm dressing over fresh baby spinach leaves. Serve with some good crusty bread or croutons.
Source of recipe: I wrote this recipe.