Coarse kosher salt and freshly ground black pepper
Freshly chopped herbs for toppingsuch as thyme, rosemary, and parsley
Marinate the tempeh
Cut tempeh into triangles or cubes.
In a shallow bowl, combine soy sauce, 1 tablespoon olive oil, maple syrup, Worcestershire sauce, and garlic powder. Add the tempeh and toss to coat. Refrigerate and let marinate at least 30 minutes or up to overnight.
Cook the tempeh
Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the marinated tempeh and cook, stirring frequently, until the tempeh is lightly browned on all sides, about 5 minutes.
Make the mushroom cream sauce
Remove the tempeh from the pan and add butter and mushrooms. Cook, stirring frequently, until mushrooms are soft and beginning to brown, 5-7 minutes.
Add the garlic and cook, stirring, for 1 minute more.
Add the white wine and let reduce by about half, stirring occasionally, 1-3 minutes.
Add the heavy cream and stir to coat. Season with salt and pepper. Let the pan stay on the burner just long enough to warm the cream and slightly thicken it, then remove and serve topped with fresh chopped herbs.
Tips for customizing
Swap my crispy tofu for the tempeh
Instead of mushrooms try using your favorite veggies such as spinach or caramelized onions.
Leave out the heavy cream and use vegan butter to make this more of a vegan skillet meal
Serve over pasta, mashed potatoes, or your favorite grain