Tempeh comes from fermented soybeans. It's another high-protein, low-fat alternative to meat that has great texture and taste and is very versatile. You can usually find tempeh in the produce section of grocery store with other soy products.

Makes 4 servings


1 teaspoon fennel seeds
1 teaspoon cumin seeds
2 1/2 teaspoons soy sauce
3 garlic cloves, crushed
1 dash black pepper
1 cup water
8 ounces (227-gram package) tempeh, sliced into bacon shapes


Toast fennel and cumin in a dry skillet over medium heat. Grind the spices and return to the skillet. Add soy sauce, garlic, black pepper, and water. Set skillet to simmer. 

Add the sliced tempeh and simmer 15 to 20 minutes. Then place the tempeh on a nonstick or oiled cookie sheet and broil until crisp (about 7 to 8 minutes), then turn and broil again.

The marinade will keep for one week refrigerated.