A quick stir-fry that turns half a cake of tempeh into something crisp and savory. Tempeh's nutty flavor holds up well to high heat, and you'll have dinner in less than thirty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 420 calories a serving, 23 g protein, 16 g carbohydrate, 33 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Cut the tempeh cake in half lengthwise, then slice each half into half-inch planks. Lay them on a kitchen towel and let sit while you prep the other ingredients.
2. Mince 3 cloves garlic. Peel and grate 2 ounces fresh ginger on a box grater.
3. Heat 3 tablespoons oil in a large skillet over medium-high heat until it shimmers. Add the tempeh slices and cook 4 minutes on the first side, undisturbed, until golden. Flip and cook 3 minutes more on the second side. Transfer to a plate.7 min
4. Add the garlic and ginger to the same skillet and cook 1 minute, stirring constantly, until fragrant. Return the tempeh to the skillet.1 min
5. Pour 3 tablespoons soy sauce over the tempeh and toss to coat. Sprinkle 1 teaspoon salt and 1/4 teaspoon pepper over everything and toss again. Cook 2 minutes more until the pan is mostly dry and everything is heated through.2 min

Note Swap ginger for a tablespoon of vinegar if you have it. Leftovers keep three days in a sealed container in the fridge and are good cold or reheated. Serve over rice, with a squeeze of lime, or alongside steamed greens.

A few slices of tempeh, fried until the edges crisp, then tossed with soft garlic and bitter greens. This is weeknight cooking at its simplest, built on what the pan can do in twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 300 calories a serving, 11 g protein, 7 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once shimmering, lay the tempeh slices flat and let them cook until golden and crisp on the edges, about 3 to 4 minutes per side. Transfer to a plate.8 min
2. Add the remaining 1 tablespoon of oil to the same skillet and turn heat to medium. Stir in the minced garlic and cook until fragrant, about 30 seconds, watching so it does not burn.1 min
3. Add the greens by the handful, stirring each batch until wilted before adding more, about 4 to 5 minutes total. Season with salt and pepper to taste. The greens are done when tender.5 min
4. Return the tempeh slices to the skillet and warm through, tossing gently to coat with the garlicky oil, about 1 minute.1 min

Note Swap the greens for any other sturdy leafy vegetable on hand. Leftovers keep, covered, for three days and can be reheated gently or eaten cold. Serve with rice or a simple grain to soak up the oil, or alongside a tangy sauce made from lemon and soy.

Crumbled tempeh gets toasted until crisp, then tossed with garlic and thyme before mixing into a one-pan hash with potatoes and whatever root veg you have on hand. This is how to make those crumbles sing with minimal effort.

Serves 2. 35 minutes, 15 at the stove.

About 400 calories a serving, 6 g protein, 49 g carbohydrate, 21 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

1. Cut 1 pound waxy potatoes into half-inch pieces and 1 medium bell pepper or carrot into half-inch pieces. Dice 1 medium onion. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers.
2. Toast the crumbled tempeh in the hot skillet, stirring often, until the pieces brown at the edges and smell nutty, about 5 minutes. Transfer to a plate.5 min
3. Add the remaining 1 tablespoon oil to the skillet and add the potatoes, onion, and bell pepper or carrot. Season with salt and pepper. Stir often while they cook and soften, about 15 minutes, scraping the pan when they stick.15 min
4. Mince 2 cloves garlic and add to the pan along with 1 teaspoon dried thyme and the tempeh. Stir and cook for 1 minute until fragrant, then taste and adjust the salt and pepper.1 min

Note Swap any root vegetable for the potato. Leftovers keep three days covered in the fridge and reheat well in a skillet. Serve alongside a salad or with fried eggs on top.