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1/2 lb (250 g) tempeh
1 chopped medium onion
1 chopped green pepper
1-3 Tbsp (15-45 ml) water
2 Tbsp (30 ml) tamari
1 tsp (5 ml) oregano
1 tsp (5 ml) basil
1/2 tsp (2 ml) marjoram
1/4 tsp (1 ml) red pepper flakes
1 8 oz (225 ml) can tomato paste

Steam the tempeh for 20 minutes, drain and cool. In a large skillet, sauté the onion and pepper until tender (about eight minutes). Grate the tempeh and add the onion and pepper. Stir in the tamari and spices and cook five minutes. Add the tomato paste and cook five to 10 more minutes.

Source: alive Magazine (pre-2000)