NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

4 oz Tempeh

0.5 cup Cooked quinoa

1 cup Broccoli florets

1 tsp Sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the extra firm tofu between paper towels to remove excess moisture, then cut into 1-inch cubes.

• 2

  Slice the tempeh into similar-sized cubes to ensure even browning during the cooking process.

• 3

  In a small mixing bowl, whisk together the tamari, minced fresh ginger, minced garlic, and red pepper flakes.

• 4

  Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

• 5

  Add the tofu and tempeh cubes to the hot skillet, searing for 5-7 minutes until all sides are golden and crispy.

• 6

  Add the broccoli florets to the pan with a tablespoon of water, then cover with a lid to steam for 2 minutes.

• 7

  Remove the lid and pour the ginger-garlic sauce over the protein and vegetables, tossing until the liquid thickens into a glaze.

• 8

  Season the mixture with sea salt and black pepper, then serve immediately over the warm, fluffy quinoa.