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Directions
Makes 4 servings
1 package (10 ounces) tempeh
1/4 cup vegetable broth
2 bunches broccoli, chopped, or 2
bags (16 ounces each) frozen broccoli florets
1 small onion, diced
1 red bell pepper, diced
1 tablespoon minced or pressed garlic
1 tablespoon peeled and minced fresh ginger, or 1 teaspoon ground ginger
1 tablespoon soy sauce
2 cups cooked couscous, kept hot
Cut the tempeh into 1/2 inch cubes and steam for 10 minutes.
Heat the broth in a wok or large skillet and add the tempeh, broccoli, onion, bell pepper, garlic, and ginger. Cook and stir over medium-high heat until the tempeh is lightly browned and the vegetables are tender-crisp.
Add the soy sauce just before serving. Serve over the hot couscous.
Store in a covered container in the refrigerator, leftover Tempeh Broccoli Sauté will keep for up to 3 days.
Nutrition Information
Per Serving (1/4 of the recipe):
285 calories
8.1 g fat
1.7 g saturated fat
25.5% calories from fat
0 mg cholesterol
37.2 g carbohydrate
7.1 g fiber
5.8 g sugar
20.2 g protein
312 mg sodium
86.4 mg vitamin C
1293 mcg beta-carotene
2.3 mg vitamin E
127 mg calcium
3.1 mg iron
Recipe from The Cancer Survivor's Guide
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