Teriyaki Tempeh and Broccoli



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A vegan 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!

Two plates of teriyaki tempeh and broccoli served over rice.

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

But 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.

Bowl with rice topped with teriyaki tempeh and broccoli and sesame seeds. A fork is in the bowl.

15 Minute Miracle

This recipe comes together in just 15 minutes and is sure to be a crowd-pleaser in your home! It’s packed with flavor and has a ton of plant-based protein. I’m glad the pictures now reflect how absolutely delicious this recipe is!

Bowl with rice topped with teriyaki tempeh and broccoli and sesame seeds. A fork is in the bowl.

Vegan Beef and Broccoli

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!

Pieces of teriyaki tempeh cooking in a cast iron skillet. A wooden spoon is in the skillet.

What is Tempeh?

If you’re new to tempeh, welcome. Here’s all you need to know!

Tempeh is a plant-based protein made of cooked soybeans (think edamame) that have been fermented. The fermentation process binds the soybeans into a cake/patty, which is what you’ll find at your local grocery store.

The flavor is usually described as nutty or earthy, but there are different varieties with subtle taste differences. I’ve tried a ton of different kinds of tempeh and the Lightlife brand is my favorite for a few reasons: it’s organic, gmo-free and easy to find in most major grocery stores.

Ingredients measured out to make teriyaki tempeh and broccoli.

Ingredients You’ll Need

  • tempeh – Like I mentioned above, I am a big fan of Lightlife tempeh!
  • nutritional yeast flakes – nutritional yeast adds a delicious umami flavor to the dish so don’t skip it! If you’re unfamiliar, it’s is an inactive yeast made from molasses. It’s yellow in color and can be found in the spice section of most grocery stores. I typically buy the Bob’s Red Mill large flakes.
  • fresh broccoli – I love serving this dish with broccoli but you could substitute for a different vegetable if you’d like.
  • garlic cloves – the perfect flavor base to add to this savory recipe.
  • olive or avocado oil – to sauté the tempeh and broccoli
  • homemade teriyaki sauce – made with tamari (gluten-free soy sauce), maple syrup, garlic, ginger and olive oil.
  • cooked rice, quinoa or cauliflower rice – pick any base you’d like to serve with this teriyaki tempeh.
  • chopped scallions and sesame seeds – for garnish!
Hank whisking together teriyaki sauce in a glass bowl. Garlic, ginger, a measuring spoon and a bottle of maple syrup are on the counter.

How to Make Homemade Teriyaki Sauce

I know it’s tempting to grab a bottle of teriyaki sauce off of the shelf when you’re in the grocery store, but I promise it’s super simple to make at home!

Here’s what you need:

  • olive or avocado oil – adds healthy fats and helps bind the rest of the ingredients together.
  • low sodium tamari or soy sauce – make sure you grab low sodium! This dish can be pretty salty if you don’t.
  • maple syrup – a hint of natural sweetness.
  • garlic cloves and fresh ginger – two spice necessities for this Asian-inspired sauce!

Simply whisk all of the ingredients together and you have homemade teriyaki sauce!

Teriyaki tempeh and broccoli in a cast iron skillet. A cloth towel is under the skillet. A bowl of rice, a wood spoon and bowls and forks are beside the skillet.

How to Serve This Dish

The choice is yours for how to serve this up! I like serving the tempeh over a base of rice, quinoa or cauliflower rice. For added flavor and to bring the entire dish together, I recommend garnishing with sliced green onions and sesame seeds!

Bowl with rice topped with teriyaki tempeh and broccoli and sesame seeds. A fork is in the bowl.

More Tempeh Recipes

More Teriyaki Favorites

Be sure to check out my guide for how to cook tempeh as well as all the full collection of tempeh recipes here on EBF.

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.35 from 120 votes

Garlic Teriyaki Tempeh and Broccoli

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!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3


  • cup olive or avocado oil, used as needed
  • 1 8 oz package of tempeh, cut into ¼ inch strips
  • ¼ cup nutritional yeast flakes
  • ½ pound 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

Teriyaki Sauce:

  • 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


  • Whisk together all ingredients for the teriyaki sauce in a small bowl and set aside.
  • In a large skillet over medium-low heat, add 1-2 teaspoons of oil. Once hot, add tempeh strips and brown, adding more oil, a little at a time, as necessary to keep the pan from drying out. You’ll want to cook the tempeh for about 3-4 minutes per side.
  • Once tempeh is golden brown in color, add teriyaki sauce and nutritional yeast to the pan. Toss to coat the tempeh.
  • Add broccoli florets and garlic into the pan. Sauté/simmer mixture for about 10 minutes, turning occasionally. If the pan seems dry, you can add a splash of water, 1 Tablespoon at a time. You can also cover the pan to help the broccoli steam.
  • Remove from heat once broccoli is tender-crisp and bright green in color. Serve immediately over ½ cup brown 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.


Serving: 1/3 of recipe without rice | Calories: 331kcal | Carbohydrates: 21g | Protein: 21g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Sodium: 981mg | Fiber: 5g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner
Cuisine: American
Keyword: teriyaki tempeh
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    I have been wanting to add more tempeh into my meals. This was yummy! Thank you! I will definitely be making this again.

    1. YUM! We love this one, Chase. I am so glad you found this recipe and it turned out great for you. Thank you for taking the time to share your review + star rating, I appreciate it!

    1. Hi Mirjam – I haven’t tried subbing Marmite for the nutritional yeast, but after googling, it should work, you’ll just want to use LESS marmite as it is much stronger than the nutritional yeast. Let me know how this recipe turns out for you!

  2. 5 stars
    Loved it! Not lacking in flavor at all! I love the way the nutritional yeast coated the tempeh. I will definitely save this recipe for the future.

    1. Yay! I am SO glad you’re loving this recipe and it turned out great for you, CJ! Thanks for sharing your review & star rating, I really appreciate it!

  3. 2 stars
    Very disappointing recipe. I don’t know how it got a 4.3 rating. My wife and I cook a lot and have for years. We’ve been cooking vegan for over 3 years. I would certainly not make it again. it’s high in sodium even using low sodium soy sauce. My biggest complaint however was a lack of flavor.

    1. Hi Richard, I am so sorry to hear that this recipe did not turn out for you. Did you change anything about the recipe? It definitely shouldn’t be lacking in flavor.

  4. This recipe was excellent! I was surprised how different making my own teriyaki sauce would be. I like it so much better! I had mine over quinoa and my husband had his over rice and the only thing I would do next time is whip up more sauce! It was delicious!

    1. Amazing! I am so glad you’re loving this recipe and it turned out great for you, Lisa. The sauce is SO good, you can never go wrong with extra. Thanks for sharing your review & star rating, it means so much to me!

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