NUTRITION

SERVINGS

INGREDIENTS

8 oz Tempeh

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tbsp Nutritional yeast

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets and sliced red bell pepper on the sheet, seasoning with the sea salt and black pepper.

• 3

  Roast the vegetables for 18 minutes until the edges are slightly charred and tender.

• 4

  While roasting, slice the tempeh into half-inch thick strips and grate the fresh ginger.

• 5

  In a small bowl, whisk together the tamari, grated ginger, and minced garlic.

• 6

  Heat the toasted sesame oil in a large non-stick skillet over medium heat.

• 7

  Add the tempeh strips to the skillet and sear for 4 minutes per side until golden and crispy.

• 8

  Pour the tamari mixture over the tempeh, tossing gently for 1 minute until the sauce glazes the strips.

• 9

  Plate the roasted vegetables, top with the glazed tempeh, and finish with a sprinkle of nutritional yeast.