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Two plates of teriyaki tempeh and broccoli served over rice.
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4.35 from 119 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 Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: teriyaki tempeh
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