Tempeh Broccoli Saute
Servings Prep Time
8Servings 15Minutes
Cook Time
Servings Prep Time
8Servings 15Minutes
Cook Time
  • 2packages (10 ounces each) tempeh(any variety)
  • 4stalks broccoli florets
  • 1large onionchopped
  • 2 red bell peppersseeded and chopped
  • 2tbsp garlicminced
  • 2tbsp fresh gingerpeeled and minced
  • .5cup vegetable brothPlus 2 tbsp
  • 2tbsp soy sauce(or tamari)
  • 4cups couscouscooked (or rice)
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.