NUTRITION

SERVINGS

INGREDIENTS

7 oz Tempeh

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

1 tbsp Tamari

2 tbsp Nutritional yeast

0.5 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Place the broccoli florets and sliced red bell pepper on the baking sheet.

• 3

  Drizzle half of the olive oil over the vegetables and sprinkle with half of the sea salt and black pepper.

• 4

  Toss the vegetables to coat evenly and roast for 15-20 minutes until tender and slightly charred at the edges.

• 5

  While the vegetables roast, slice the tempeh into half-inch cubes.

• 6

  In a medium mixing bowl, whisk together the tamari, garlic powder, and smoked paprika.

• 7

  Add the tempeh cubes to the bowl and toss gently until every piece is coated in the marinade.

• 8

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 9

  Add the tempeh to the skillet and sear for 3-4 minutes per side until each face is deeply browned and crispy.

• 10

  Turn off the heat, sprinkle the nutritional yeast over the hot tempeh, and toss to create a savory crust before serving over the roasted vegetables.