My favorite way to use tempeh is crumbling it into other foods, which distributes delicious bits throughout the dish and makes the most of tempeh's unique flavor. Think of how you might use grated cheese, only it doesn't melt. And the crispness is a treat.
Any hearty, piquant soup with bits of ground or chopped beef could fairly be called a goulash. This all‐vegetable spin achieves a similar texture and flavor with fried crumbled firm tofu, along with ginger, garlic, chiles, and fermented black beans. If you don't have time to freeze or press the tofu, use it straight from the package; the texture will be a little less meaty, but cooking will help the extra moisture evaporate. For a more traditional take on the classic Eastern European goulash, see the variation.
A hot nonstick skillet, a touch of butter, and a lid combine to produce perfectly cooked fried eggs—with crisp edges, tender whites, and runny yolks—in just a few minutes.
Crusty, bakery-quality baguettes are surprisingly easy. A bit of instant yeast helps the dough rise quickly. Throw a handful of ice cubes on the oven floor when the baguettes go into the oven to create steam, which gives the baked bread an exceedingly crisp crust.
Sourdough is the unsung hero of the bread basket. Composed of little more than flour, water, salt, and a fermented starter — and more nutritious than commercially made breads — the tangy, chewy loaves are perfect for lunch-box sandwiches, and ideal for yeast-phobic bakers.