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Tempeh Broccoli Sauté

Makes 4 servings

Tempeh is fermented soybeans is incredibly high in protein. Just one serving of this recipe contains 20 grams of protein. Plus, the broccoli adds highly absorbable calcium and the dish takes just minutes to prepare! For variety, this sauté can be served over brown rice.

1 10-ounce package tempeh (any variety)
2 broccoli stalks, chopped, or 2 bags frozen broccoli florets
1 small onion, chopped
1 red bell pepper, seeded and chopped
1 tablespoon pressed or minced garlic
1 tablespoon minced fresh ginger, or 1 teaspoon ground ginger
1/4 cup vegetable broth
1 tablespoon soy sauce or tamari
2 cups cooked couscous

Chop tempeh into 1/2-inch pieces and steam for 10 minutes. Discard cooking water. Sauté tempeh, broccoli, onion, bell pepper, garlic, and ginger in broth over medium-high heat until tempeh is lightly browned. Add soy sauce or tamari at the last moment. Serve over couscous.

Stored in a covered container in the refrigerator, leftover Tempeh Broccoli Sauté will keep for up to 3 days.

Per serving

  • Calories: 285
  • Fat: 8.1 g
  • Saturated Fat: 1.7 g
  • Calories from Fat: 25.5%
  • Cholesterol: 0 mg
  • Protein: 20.2 g
  • Carbohydrates: 37.2 g
  • Sugar: 5.8 g
  • Fiber: 7.1 g
  • Sodium: 312 mg
  • Calcium: 127 mg
  • Iron: 3.1 mg
  • Vitamin C: 86.4 mg
  • Beta Carotene: 1293 mcg
  • Vitamin E: 2.3 mg

Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.