Garlic Teriyaki Tempeh and Broccoli

A vegetarian version of beef and broccoli, this one-skillet teriyaki tempeh and broccoli recipe is loaded with flavor and perfect for weeknights when you need to get a healthy meal on the table fast!

Garlic Teriyaki Tempeh and Broccoli in a white bowl, sitting on a maroon napkin.

This here is an oldie but goodie tempeh recipe back from my early days of blogging. The photo I posted is pretty terrible. <– Feel free to check it out if you need a laugh today.

Despite the photo several readers still had faith in me, made the recipe and commented about how good it turned out. I remade it just last month, was reminded of its greatness and decided it needed a little upgrade. Beyonce style.

Tempeh and broccoli in a large skillet on a purple napkin.

Vegetarian Beef and Broccoli with Tempeh

This is a healthy, vegetarian/vegan take on beef and broccoli, my Chinese take-out dish of choice growing up. It’s just as delicious and satisfying! And like most of the dinner recipes you’ll find here, this one is pretty easy to toss together — no cooking experience needed. Everything is cooked in one skillet so you don’t have to worry about cleaning a bunch of dishes either. Hooray!

Tempeh and broccoli stir-fry in a bowl with cauliflower rice.

I hope you enjoy this tempeh recipe as much as we do!Looking for more quick and easy tempeh recipes? Check out this post where I share what tempeh is and lots of tempeh recipes to try.

Tempeh and broccoli stir-fry in a bowl with cauliflower rice.

More Tempeh Recipes

More Teriyaki Favorites

If you make this garlic teriyaki tempeh dish be sure to leave a comment and star rating letting me know how it turns out for you. Your feedback is so helpful for the EBF team and other EBF readers. 

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Garlic Teriyaki Tempeh and Broccoli


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3

Description

A vegetarian version of beef and broccoli, this one-skillet teriyaki tempeh and broccoli is loaded with flavor and perfect for weeknights when you need to get a healthy meal on the table fast!


Ingredients

  • ⅛ cup coconut oil or olive oil (used as needed)
  • 8-oz tempeh, cut into ¼ inch strips
  • ¼ cup nutritional yeast flakes
  • ½ pound of broccoli
  • 4 garlic cloves, sliced thin

Teriyaki Sauce:

  • 1 Tablespoon coconut oil (or olive oil)
  • ¼ cup low sodium tamari or soy sauce (see note)**
  • ½ Tablespoon maple syrup
  • 2 gloves of garlic, minced
  • ½ teaspoon fresh ginger, grated or minced

Instructions

  1. Whisk together all ingredients for the teriyaki sauce in a small bowl and set aside.
  2. In a large skillet over medium-low heat brown the tempeh strips in a small amount of oil, adding more oil, a little at a time, as necessary to keep the pan from drying out.
  3. Once tempeh is golden brown in color, add teriyaki sauce and nutritional yeast and mix to coat tempeh. Add broccoli and garlic to pan. Simmer mixture for about 10 minutes, turning occasionally. Remove from heat once broccoli is tender-crisp and bright in color. Serve immediately over quinoa, brown rice or cauliflower rice.

Notes

  • This dish can be a little on the salty side if you don’t use low-sodium tamari or soy sauce. If you want to cut back on the sodium, you can replace 2 Tablespoons of  the tamari/soy sauce with vegetable stock.
  • Category: Lunch/Dinner
  • Method: Stovetop
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1/3 of recipe
  • Calories: 337
  • Sugar: 5g
  • Fat: 18g
  • Carbohydrates: 22g
  • Fiber: 11g
  • Protein: 25g

Keywords: Garlic Teriyaki Tempeh

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    81 comments
    1. AHannah
      January 17, 2021 AT 4:55 pm

      Thank you for this recipe! This was my first time making tempeh. It was so easy and delicious! Thank you also for the heads up on the saltines. I reduced the Liquid Aminos a little and replaced that part with a little water and it was still very flavorful. After I had it plated with brown rice, I used Sambal Oelek as a condiment.

      1. Brittany Mullins
        January 17, 2021 AT 6:36 pm

        I’m so glad you enjoyed this dish! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

    2. Mabelle mirza
      January 17, 2021 AT 1:52 pm

      hi!! i made this for my whole (meat eating) family to try to convince them how good veggie food can be & they LOVED it! thank you so much for sharing such a nice recipe:))
      p.s. i used coconut aminos instead of soy sauce and it was the perfect amount of salty

      1. Brittany Mullins
        January 17, 2021 AT 6:39 pm

        Ahh yay!! That makes me so happy to hear. I’m glad this dish was a hit. Thanks for making it and for coming back to leave a review. I really appreciate it. 🙂

    3. Kristen
      January 16, 2021 AT 5:34 pm

      I love your recipes except for one thing! They include completely unnecessary carbs. You don’t need a piece of toast with eggs or add a side of rice with every meal.

      If it’s part of the dish’s flavoring and texture, definitely add the grain! But if it’s not part of the mixture, there is absolutely no reason to add a grain “on the side” or “serve over rice.”

      Even though you can clearly omit t the extra grains from your recipes, it’s still disheartening to see a health food blogger perpetuate the idea that you need to randomly add grains to every meal even when it’s not in the recipe.

      It can really mislead people and be the reason they aren’t losing weight on your recipes.

      I would love to see more dishes that DON”T include the extra starchy rice or toast in the pictures. Even if they are labeled as “optional,” it’s healthier and more helpful to not suggest it all together, and show people that the dish on its own is perfectly edible.

      If people add extra sugar or add a side of rice, that’s on them. But I feel uneasy about suggesting it on your blog. It’s almost sickly sweet to look at as a truly healthy, whole food person.

      It’s like making a perfectly healthy smoothie and then dumping a bunch of sugar in it! It’s just way too much sugar for a perfectly flavorful and delicious recipe. The practice of sweetening everything and dogmatically adding a complex carb to every meal really misleads people and isn’t a healthy practice.

      1. Brittany Mullins
        January 17, 2021 AT 8:47 pm

        Hey Kristen – In a lot of my recipes I give people options on how to turn them into full meals with sides because I feel it is helpful to show how I like to serve my recipes so they can get ideas. My recipes are not meant to promote weight loss, but instead to promote a well balanced approach to food and healthy eating. The sides are always optional and people can make the recipes their own to fit their diet, but sometimes the sides I feature include rice or carbs because I eat carbs in my daily life. I also do mention cauliflower rice a lot (like in this recipe), which is a low-carb option for rice.

    4. Julianne
      October 30, 2020 AT 6:35 pm

      You need to double the sauce. There is not enough sauce.

    5. Brooke
      October 27, 2020 AT 7:36 pm

      I’ve never had tempeh before, but wanted to try it and found your recipe. It was delicious and I’ll definitely be making it again and checking out some of your other recipes too! I crushed my garlic and added chili flakes.

      1. Brittany Mullins
        October 27, 2020 AT 10:50 pm

        Ahh yay!! So glad you enjoyed this recipe, Brooke. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. <3

    6. April Bodette
      July 28, 2020 AT 7:18 pm

      A little to salty. I poured off the soy sauce liquid and added a can of full fat coconut milk! Tasty!

    7. Warwick
      July 14, 2020 AT 3:20 pm

      You know when something is soooooo tasty you don’t even want to brush your teeth? That’s how good this Garlic Teriyaki Tempeh And Broccoli recipe was.

      As I’m writing this I’ve just decided I’m having it again tomorrow night.

      So frickin’ delicious and so easy.

      (P.S. I roasted the broccoli instead of frying it because I didn’t have a big enough skillet and mixed it with some crushed chilli. I also used powdered ginger because I forgot to buy it fresh.)

      Thanks so much!!!!

      1. Brittany Mullins
        July 14, 2020 AT 11:19 pm

        Ahh that makes me so happy to hear! So glad this recipe was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    8. Leah
      July 8, 2020 AT 9:11 am

      Great recipe! I’m always on the lookout for healthy, easy meals with high protein, and this ticks all of those boxes. I added some red chili flakes for heat and it’s a winner.

      1. Brittany Mullins
        July 8, 2020 AT 4:49 pm

        Yay! That makes me so happy to hear, Leah. I’m so glad this recipe was a hit! Thanks for making it and for coming back to leave a comment + star rating. I appreciate it. <3

    9. Cindy
      June 22, 2020 AT 4:27 pm

      Made this for our main meal today, served over some brown rice.
      Definitely verged on a bit salty, so will make it with the veg broth substitution next time we make it — already was using low-salt tamari.
      Really a nice yummy meal!

    10. CounselorChick
      May 16, 2020 AT 12:24 pm

      YUM! Another grand slam. Had 4 small parsnips I needed to use so I pre-cooked them in small dice in same pan on Med-high for about 6 mins, removed them, lowered heat to Med-low & proceeded with the recipe. Delicious!

      One question? About How long are you cooking the tempeh to get it golden brown? Just a wondering because they broke up a bit.

    11. Sabrina
      May 7, 2020 AT 2:47 pm

      It was delicious! You were right about low sodium soy sauce – I’ll remember that for next time! 😆. Thanks Brittany!!

      1. Brittany Mullins
        May 7, 2020 AT 8:05 pm

        Ahh yay! I’m so glad you enjoyed this recipe, Sabrina. Thanks for trying it and for coming back to leave a comment and star rating. I so appreciate it!

    12. Bridget
      April 23, 2020 AT 2:25 pm

      Lovely and quick recipe! I did 1/2 the amount of amino braggs just in case it was too salty. Perfect for a quick lunch:)

      1. Brittany Mullins
        April 23, 2020 AT 5:07 pm

        I’m so glad you enjoyed this recipe, Bridget! Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it!

    13. Pam Stephan
      March 10, 2020 AT 8:13 pm

      This made a great Lenten supper. We added shitake mushroom caps, sliced, for extra protein. Served it all over white rice.

      1. Brittany Mullins
        March 10, 2020 AT 10:56 pm

        So glad you enjoyed this recipe, Pam!! Thanks for trying it and for coming back to leave a comment. I really appreciate it!

    14. Lee
      March 8, 2020 AT 7:27 pm

      Just what we needed! I halved the amount of soy and subbed vegetable stock. Also added capsicum, carrot, mushroom and used broccolini instead of broccoli x

      1. Brittany Mullins
        March 9, 2020 AT 4:34 pm

        Yay! So glad this recipe turned out for you, Lee. Thanks so much for coming back to leave a comment and star rating. It means the world to me. <3

    15. NANCY FERRO
      February 29, 2020 AT 6:40 pm

      This recipe looked delicious, but was incredibly salty I used low sodium tamari. Any suggestions?

      1. Brittany Mullins
        March 2, 2020 AT 9:38 pm

        Oh no!! Did you add any extra salt to the recipe? You could try coconut aminos instead of the tamari next time to see if that helps.

    16. Cristina
      February 9, 2020 AT 2:46 pm

      I was looking forward to this dish..being a vegan I’m forever trying out new recipes. I’m a stickler to following recipes but unfortunately I found a real clash between the nutritional yeast and teriyaki sauce. i couldnt finish the dinner, the clash was just too overpowering. I may try this dish again without the yeast though.

      1. Brittany Mullins
        February 10, 2020 AT 1:09 am

        Hey Cristina – So sorry to hear that you didn’t like the flavors in this dish. You can definitely leave out the nutritional yeast if you didn’t love it in this recipe.

    17. Marina
      January 13, 2020 AT 8:30 pm

      Added peppers, mushrooms and pineapple. So easy and delicious

      1. Brittany Mullins
        January 15, 2020 AT 1:09 am

        Yay!! So glad you liked this recipe, Marina! Thanks for coming back to leave a comment and star rating. It means the world to me. <3

    18. Vanessa
      December 5, 2019 AT 12:28 am

      I recently went vegan and bought a whole bunch of tempeh and tried your recipe. It is very delicious! I have one question though; because maple syrup is very expensive, would it be possible to substitute it with pancake syrup?

      1. Brittany Mullins
        December 10, 2019 AT 12:48 pm

        Hey Vanessa! I’m so happy to hear that you enjoyed this recipe. And thank you for coming back to leave a comment + star rating, I so appreciate it. As a substitute for the maple syrup, I would use honey. 🙂

    19. shubhi
      November 29, 2019 AT 12:24 pm

      I was looking for a super simple, easy tempeh recipe and i’m so glad I came upon this recipe. It’s so easy and soo tasty! It was a hit with everyone who had it.
      I had some left overs and it tasted even better the next day which makes me to believe it would be tastier if I had let the tempeh marinade in the teriyaki sauce!

      1. Brittany Mullins
        November 29, 2019 AT 4:44 pm

        Yay!! This makes me so happy to hear. And yes, marinating tempeh is the best so it has extra time to soak up all the flavors of the sauce.

    20. Marlene J Campbell
      November 21, 2019 AT 5:15 pm

      I would like to try this recipe, but I don’t want to buy nutritional yeast flakes. Can I just leave it out or is there something I can substitute? I am not vegetarian so I have no restrictions. Thanks.

      1. Brittany Mullins
        November 21, 2019 AT 5:25 pm

        Hey Marlene – You can leave the nutritional yeast out!

    21. Robert
      November 20, 2019 AT 8:05 pm

      This was spot on! Great recipe.

      1. Brittany Mullins
        November 21, 2019 AT 5:10 pm

        Thank you so much for trying this recipe, Robert. I am glad you enjoyed it! And thank you for coming back to leave a comment and star rating. I really appreciate it!

    22. Turia
      September 22, 2019 AT 9:50 pm

      I was surprised how much this tastes like broccoli and beef!

      1. Brittany Mullins
        September 23, 2019 AT 11:12 pm

        Hi Turia, I’m so happy to hear that you enjoyed this recipe. Thank you for taking the time to come back and leave a comment (and star rating). I so appreciate it!

    23. Deb
      August 25, 2019 AT 10:02 pm

      Just made this tonight for dinner with a side of Quoina sautéed with carrots,onions and celery and vegetable juice
      Wonderful

    24. Teresa
      February 18, 2019 AT 7:43 pm

      I’m so happy I found this on google. I made it tonight for dinner and it’s so easy and inexpensive to make. Turned out delicious!!! I’m so adding this to my dinner rotations for quick weeknight meals

      1. Brittany Mullins
        February 19, 2019 AT 8:40 am

        Oh, Teresa! One last thing — would you be open to leaving another comment with a star rating for the recipe? The star ratings are really helpful for SEO and they help other people who are searching on Google find my recipes. 🙂

      2. Brittany Mullins
        February 19, 2019 AT 8:37 am

        Hi Teresa! I’m so glad you found my recipe and blog via Google too! This is one of my favorite tempeh recipes but I have a ton more that you should try as well if you’re a tempeh fan. Check out this blog post: https://www.eatingbirdfood.com/tempeh-recipes/

    25. Heather Watkins
      February 7, 2019 AT 1:17 pm

      Thunder!!!! Love,love LOVED it! Thank you?

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