Tempeh Cubes with Baby Bok Choy and Red Mustard Greens, Leftover Spaghetti Squash with Vegan Sausage and Pesto

I had some baby bok choy and red mustard greens (maybe 3 leaves) to use up. I cut half a container of tempeh into large maybe 1/2" cubes (I normally cut tempeh thin to make it nice and crispy when sauteed, but wanted today to have a chunkier texture with softer taste) and started sauteeing for about 4-5 minutes till it started turning brown, then I added a little bit, maybe 1/5, of an onion chopped into large 1/2" cubes. I let it cook for another few minutes.

I cut leaves of a baby bok choy into halves and hand stripped leaves from the stems of three or four leaves of red mustard greens. I coarsely hand cut the mustard greens into roughly 2-inch squares. As the tempeh got medium brown, I added the baby bok choy and mustard. I let the greens cook down for about two minutes, then added a tablespoon or so of soy sauce and half a teaspoon or so of dried tarragon. It was good and was a filling dinner, combined with Saturday's leftover Spaghetti Squash with Vegan Sausage and Pesto.