I had half a block of tempeh left in the fridge and I was inspired to make a "club" sandwich with it. I seared the tempeh (I accidentally bought "indonesian" flavour, so it was spiced already) and put it on a sandwhich made with sprouted grain bread, vegan mayo, lettuce, tomato and avacado. Yum! I am so full now and it was a great (and slightly healthy) way to get rid of that excess tempeh.
Serve with a herb salad and a tall glass of sparkling water and you have a great restaurant style lunch on your hands.