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Tempeh Broccoli Saute

January 4, 2016 By Kara Leave a Comment

You may be asking, What on earth is tempeh? Tempeh, which is originally from Indonesia, is a traditional soy product made from fermented soybeans. Soybeans are cultured and fermented and formed into a rectangular patty. Since the whole beans are retained through this process, tempeh is very high in protein, fiber, and vitamins. It has a firm texture and the flavor is nutty and meaty. It’s delicious in savory dishes like this one, partnered with broccoli, onions, bell peppers, garlic and fresh ginger. Yum!

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Tempeh Broccoli Saute
Print Recipe
  • CoursesMain Dish
Servings Prep Time
8 Servings 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
10 Minutes
Tempeh Broccoli Saute
Print Recipe
  • CoursesMain Dish
Servings Prep Time
8 Servings 15 Minutes
Cook Time
10 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
10 Minutes
Ingredients
  • 2 packages (10 ounces each) tempeh (any variety)
  • 4 stalks broccoli florets
  • 1 large onion chopped
  • 2 red bell peppers seeded and chopped
  • 2 tbsp garlic minced
  • 2 tbsp fresh ginger peeled and minced
  • .5 cup vegetable broth Plus 2 tbsp
  • 2 tbsp soy sauce (or tamari)
  • 4 cups couscous cooked (or rice)
Servings: Servings
Recipe Notes
  1. Cut the tempeh into 1/2-inch cubes and steam for 10 minutes. This will remove any bitterness.
  2. Marinate the tempeh in a bowl with the soy sauce, 1/2 cup of broth, garlic, and ginger while you cut up the broccoli, onion, and red bell peppers.
  3. Saute the veggies over medium-high heat with 2 tablespoons vegetable broth until tender-crisp. Remove from pan and set aside.
  4. Stir-fry the tempeh over medium-high heat without the marinade so it browns.
  5. Once the tempeh is lightly browned and fragrant, add the veggies back to the pan along with the marinade and toss to coat.
  6. Serve over the hot couscous or rice. Enjoy immediately!

Stored in a covered container in the refrigerator, leftovers will keep for up to 3 days.

Nutrition profile per serving: 
285 calories, 
20.2 g protein,
 37.2 g carbohydrate, 5.8 g sugar, 
8.1 g total fat, 
25.5% calories from fat, 7.1 g fiber

Recipe adapted from The Cancer Survivor's Guide, Neal D. Barnard, M.D., and Jennifer K. Reilly, R.D.

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