Crunchy Crumbled Tempeh with Wheat Berries

2 tablespoons neutral oil, like grapeseed or corn
8 ounces (about 2 cups) tempeh
Salt and freshly ground black pepper
1 cup cooked wheat berries

Basic Directions for Crunchy Crumbled Tempeh

1. Put the oil in a large skillet over medium-high. When hot, use 2 forks or your fingers to crumble hte tempeh into the hot oil. Cook, stirring frequently and scraping up any browned bits, until the tempeh is deeply colored and crisp on all sides, 5 to 7 minutes.

2. Remove the tempeh with a slotted spoon and drain on paper towels. Sprinkle lightly with salt and pepper. Use immediately or cool a bit, cover tightly, and refrigerate for up to 3 days.

To Make Wheat Berry version:

Stir in the wheatberries once the tempeh has browned.

Other uses for Crunchy Crumbled Tempeh:

Use in place of ground beef in tacos, burritos, enchiladas.
Use as a pizza topping.
Use on top of green salads.
Stir into any rice or grain pilaf before serving.
Stir into any cooked sauce as it simmers to give it a "meaty" texture/flavor
(For more, see the book)