Name: Creamy Tempeh and Broccoli Stir Fry with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Tempeh, cubed; 1.5 cups Broccoli florets; 1/2 cup cooked Brown Rice; 1/2 tbsp Almond Butter; 3 tbsp Light Coconut Milk; 1 tsp Avocado Oil; 1 tsp Tamari; 1 clove Garlic, minced; 1/2 tsp fresh Ginger, grated

Creamy Tempeh and Broccoli Stir Fry with Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Tempeh and Broccoli Stir Fry with Brown Rice

Tempeh and broccoli florets sautéed in a ginger-almond sauce and served over brown rice with a squeeze of lime for a zesty, creamy finish.

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NUTRITION

Protein

30.2g

Fat

27.3g

Carbs

47.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh, cubed

1.5 cups Broccoli florets

1/2 cup cooked Brown Rice

1/2 tbsp Almond Butter

3 tbsp Light Coconut Milk

1 tsp Avocado Oil

1 tsp Tamari

1 clove Garlic, minced

1/2 tsp fresh Ginger, grated

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PREPARATION

1
Whisk together the almond butter, light coconut milk, tamari, grated ginger, and minced garlic in a small bowl until the sauce is smooth.
2
Heat the avocado oil in a large non-stick skillet over medium-high heat.
3
Add the cubed tempeh to the skillet and sauté for 5 to 7 minutes, turning occasionally, until the cubes are golden brown and crisp on the edges.
4
Add the broccoli florets and two tablespoons of water to the skillet, then immediately cover with a lid for 2 minutes to steam the broccoli until it is tender-crisp and bright green.
5
Remove the lid and pour the almond coconut sauce over the tempeh and broccoli mixture.
6
Stir constantly for 1 minute until the sauce thickens and coats the ingredients in a glossy, creamy layer.
7
Serve the stir fry immediately over the warm cooked brown rice.