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!
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.
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!
I hope you enjoy this tempeh recipe as much as we do!
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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)
- ½ Tablespoon maple syrup
- 2 gloves of garlic, minced
- ½ teaspoon fresh ginger, grated or minced
Instructions
- Whisk together all ingredients for the teriyaki sauce in a small bowl and set aside.
- 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.
- 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.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 337
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 11g
- Protein: 25g
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.
I am definitely passing this recipe on to my Mom. She is a strict vegetarian and will love this one. Looks amazing and easy to prepare.
Thanks Lauren. I hope your mom loves it. 🙂
This looks so good!
This looks wonderful, I love working with tempeh for fast dishes. Thanks!
This looks easy and delicious!
This Julie! It’s so easy and perfect for weeknights because it only takes about 20 minutes to whip up.
Love this! I’m meal planning for this week as we speak and I think I’m going to add this to the menu. Unfortunately I’m allergic to broccoli (sad face) so I’ll prob use other stir fry veggies. What is the benefit of using nutritional yeast flakes? I’ve never used them before but see them a lot in veg recipes!
Nutritional yeast flakes add a cheesy, nutty, savory flavor and a little texture. They’re also a great source of B-12, which is hard for vegans to get! You can find nutritional yeast at health food stores near the spices or in the bulk bins. Or you can get it online. Hope this helps.
This is so good and is so easy to make! I will definitely be making this a lot more. It is also very good left over. I had it over quinoa the next day for lunch and it was perfect!
Hooray! I’m so glad that you liked it, Sarah.
I made this tonight. It was delicious! Didn’t change a thing. This recipe is a keeper. Thank you!
★★★★★
Hooray! You just made my day.
Cooked this last night for my post workout meal. This recipe is dope! I’m on a slow but steady process taking meat out of my diet. It blows my mind when I discover this kind of recipe that helps me to take out meat from my diet. Thanks!
★★★★★
I haven’t made one of your recipes in far too long, so happy to put you back in our rotation!!! Made this last night, was my husbands first time trying tempeh and he loved it! Thanks, will be coming back more often again 🙂
★★★★★
Yay!! So glad you’re back and I’m happy to hear the hubby enjoyed this tempeh dish. It’s one of my favorites!
Came across your blog through a Google search for “what to make with tempeh.” Sooooo glad I did. This was amazing! The nutritional yeast gives the sauce a great thickness! I added some red pepper flakes and black pepper for a little heat. Thank you for the recipe!
★★★★★
Hi Chuck!! I’m so happy you found me and that you enjoyed the garlic teriyaki tempeh and broccoli. It’s one of my favorite tempeh recipes. If you’re looking for more ideas, these maple balsamic tempeh bowls are delicious too!
I made this tonight and it was delicious and easy. The tempeh had a great texture. This recipe is definitely added to my weekly rotation.
★★★★★
So glad that you liked it, K! It’s a favorite over here too! 🙂
I love all your tempeh recipes they are easy minimal ingredients and great for meal prep! Please keep the Tempeh recipes coming!!
Is there something I can use in lace of the nutritional yeast? Or can I just leave it out?
If you can’t find nutritional yeast you can simply leave it out. I don’t feel like there’s a good substitute for it.
Simple + super yummy! Will definitely add these to my staples! I steamed my tempeh for 10 mins prior to adding it to the frying pan + doubled the sauce as I added more broccoli!
I’m so glad that you enjoyed the recipe, Rachel. Thanks for coming back and leaving a comment too!
The directions are confusing can you please tell us do we mix the nutritional yeast to the sauce and do you cook the broccoli and tempeh together? Lost in the USA
Hi Cheryl. You add the nutritional yeast and the sauce into the pan at the same time. Once the tempeh is golden brown in color you add the garlic and broccoli to the pan with the tempeh and continue cooking. Hope this clears things up a bit! Let me know if you try the recipe. 🙂
I found this recipe last week and have made it twice since then. I always have these ingredients on hand and never thought to use them this way. I have to omit the ginger due to a severe allergy but it still tastes great without it. Love it!
★★★★★
I have made this one several times. Easy, quick, and so good!
Have to say I found this recipe way too salty for my family and I. Maybe I shouldn’t have used all the sauce but if you do, be prepared for a super hit of saltiness, I should have realised 1/4 cup of soy sauce plus the salty yeast for two people was too much.
★
Oh no! I’m so sorry the recipe was too salty for you! Did you use low-sodium soy sauce?
Oh my gosh! This was DELICIOUS. I used Bragg’s Liquid Aminos instead of the soy and maple combo and my roommates and I all loved it. Thanks for sharing!