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!
- ⅛ cup olive or avocado oil (used as needed)
- 8 oz package of tempeh, cut into ¼ inch strips
- ¼ cup nutritional yeast flakes
- ½ pound of fresh broccoli, chopped into bite-size florets
- 4 garlic cloves, minced
- cooked rice, quinoa or cauliflower rice for serving
- chopped scallions and sesame seeds, for garnish
- 1 Tablespoon olive or avocado oil
- ¼ cup low sodium tamari or soy sauce (see note)**
- ½ Tablespoon maple syrup
- 2 cloves of garlic, minced
- ½ teaspoon fresh ginger, grated or minced
- Make sauce: Whisk together all ingredients for the teriyaki sauce in a small bowl and set aside.
- Sauté: 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.
- Add sauce: Once tempeh is golden brown in color, add teriyaki sauce and nutritional yeast and mix to coat tempeh.
- Add broccoli: Toss broccoli florets and garlic into the pan. Sauté/simmer mixture for about 10 minutes, turning occasionally.
- Serve: Remove from heat once broccoli is tender-crisp and bright in color. Serve immediately over quinoa, rice or cauliflower rice with scallions and sesame seeds as a garnish.
- Salt: 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: American
- Serving Size: 1/3 of recipe
- Calories: 337
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 11g
- Protein: 25g
Keywords: teriyaki tempeh