8oz or 1 package tempeh (I used Flax), sliced in ½ and then thin slices
2T coconut or olive oil
1 clove garlic, minced
1t pink salt
1t chipotle powder
1/4t black pepper
2T nutritional yeast
In a large skillet or cast iron pan that has been heated over medium to high heat, add the oil and garlic. Add the tempeh slices and pan fry until golden brown and then flip, about 3-5 minutes per side, lower the heat if necessary. Remove all contents of the pan into a small-ish bowl and toss with the salt, peppers, and nutritional yeast. Serve immediately or cold.
Delicious over fresh salad greens.