My plant-based version of the Asian classic is packed with protein, greens, and a slightly sweet and salty glaze. If you don't like tempeh, sub tofu instead, but I think the tempeh works well here to soak up the flavors! Try serving it over quinoa or your favorite grain. Add more sriracha if you like it hot and a dollop of hummus to cool things down. Leftovers keep well in the fridge, so I like to make a full serving and save leftovers for the next few days. Feel free to try your own vegetable variations and make it yours!
- 1 8 oz package tempeh, cubed
- 1 large head broccoli, roughly chopped
- 1-2 teaspoons avocado oil
- 2 teaspoons tamari lite
- 1 teaspoon maple syrup (optional)
- 1/4 teaspoon garlic powder
- 1-2 tablespoons sesame seeds
- sriracha to taste
- hummus (for serving, optional)
- 1/2 cup cooked quinoa
1. Prepare quinoa according to package instructions if you haven’t already done so.
2. Spray large nonstick skillet with avocado oil and heat over medium-high.
3. Add the cubed tempeh and garlic powder cook for 5–8 minutes, flipping several times so all sides get browned.
4. Move the tempeh to the side and add the chopped broccoli. Cook for 5 minutes, until tender-crisp and vibrant green.
5. Add the tamari lite and maple syrup and stir to combine.
6. Reduce heat to medium-low and stir in sesame seeds.
7. Serve immediately over cooked quinoa with sriracha to taste and optional dollop of hummus.
Also by Lauren: Tofu Cacciatore Bowl With Bell Pepper & Broccoli
Related: Easy Chickpea & Broccoli Buddha Bowl
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Photos: Lauren Kirchmaier