I just started making a cold tempeh salad that I can keep in the fridge for a good week or so to use in pita pockets, on salads, etc. It's sort of like a "chicken" salad. Slice the tempeh and brown it on both sides in a non-stick skillet. Once browned, dice it up and mix it with diced carrots, diced celery, diced onion, vegan mayo, dijon mustard, garlic powder, salt, pepper, curry, and turmeric. I just eyeball all the ingredients...it's delicious and makes enough for several meals.