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–+ servings

Tempeh Broccoli Pan

Course: Sides
Diet: Egg Free, Low Calorie, Dairy Free, Vegan, Vegetarian
Calories: 150 - 450 kcal
Type: meal plan recipes, Members Only Recipes
Diet: dairy-free, egg-free, vegan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 people
Calories: 363kcal
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US Customary - Metric

Ingredients

  • 1 head (750 g) broccoli (frozen is fine too, 1 head = roughly 17 oz = 500 g)
  • 9 oz (250 g) tempeh (9 oz = 250 g)
  • 2 onion
  • 2 cloves garlic
  • 1 tbsp garam masala (you can also use 1 tbsp of curry powder instead)
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup (sugar is fine too)
  • 2 tbsp olive oil

Instructions

  • Slice the tempeh into little cubes of about 1cm x 1cm or however you wish.
  • Cut the broccoli into small florets.
  • Chop the onion. Peel and chop/slice/crush the garlic.

Now, we use the wok or big pan:

  • In the wok, heat up 1 tbsp of olive oil on medium heat. Add the tempeh, maple syrup and soy sauce. Stir on medium to high heat for 3 minutes.
  • Add another tbsp of olive oil. Sauté the onion for 2 minutes on low/medium heat. Add the garam masala and stir for 1 more minute. 
  • Add the garlic and stir for about 30 seconds.
  • Add the broccoli and let simmer for 5 minutes stirring occasionally. Use a lid to cook the broccoli quicker (otherwise give it an extra couple of minutes). Test the broccoli to make sure it is to your liking.
  • Serve with rice. Yummy!

Nutrition

Calories: 363kcal | Carbohydrates: 32g | Protein: 21g | Fat: 19g | Saturated Fat: 3g | Sodium: 345mg | Potassium: 1031mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1060IU | Vitamin C: 154.7mg | Calcium: 211mg | Iron: 4.4mg