Tempeh with Quick Homemade Tomato Sauce and Olives

In a medium-sized saucepan, heat the oil over medium-high heat. Saute the garlic, stirring frequently, until lightly browned, about 1 minute. Stir in the onion and fennel and saute for 1 minute more, stirring frequently. Add the water and blend in the tomato paste and shoyu. Add the capers (if using), seasonings, tempeh, and olives, and bring to a boil. Cook uncovered over medium heat at a gentle boil, stirring occasionally, for 15 minutes. Reduce the heat to low and continue to simmer the sauce uncovered as you brown the tempeh.

With a slotted spoon, remove the tempeh from the sauce (let surplus sauce drip from the tempeh and brush away any bits of vegetable), and transfer it to a large nonstick skillet set over medium-high heat. Brown the tempeh on all sides, turning frequently with tongs or a spatula to avoid burning. (I have not found the need to use oil during this browning stage, but add a bit if you are experiencing sticking).

Taste, and add more shoyu to the sauce, if necessary. If serving the tempeh as fingers, set them on a plate and spoon the sauce on top. Alternatively, ladle over spaghetti. Garnish each serving with parsley.