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!
- 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
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. You'll want to cook the tempeh 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.
Toss broccoli florets and garlic into the pan. Sauté/simmer mixture for about 10 minutes, turning occasionally.
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.
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