Tempeh Broccoli Sauté Recipes

Tempeh Broccoli Sauté Recipes - How Foods Fight Cancer

MAKES 4 SERVINGS

Tempeh, which is made from fermented soybeans, is easy to digest and is incredibly high in protein. Just one serving of this recipe contains 20 grams of protein. Plus, the broccoli in this
recipe adds highly absorbable calcium, and the whole dish takes just minutes to prepare. For variety, this sauté can be served over Brown Rice or your favorite whole grain instead of couscous.

1 package (10 ounces) tempeh
1⁄4 cup vegetable broth
2 bunches broccoli, chopped, or 2 bags (16 ounces each) frozen broccoli florets
1 small onion, diced
1 red bell pepper, diced
1 tablespoon minced or pressed garlic
1 tablespoon peeled and minced fresh ginger, or
1 teaspoon ground ginger
1 tablespoon soy sauce
2 cups cooked Couscous, kept hot


1. Cut the tempeh into 1⁄2-inch cubes and steam for 10 minutes.

2. Heat the broth in a wok or large skillet and add the tempeh, broccoli,
onion, bell pepper, garlic, and ginger. Cook and stir over mediumhigh
heat until the tempeh is lightly browned and the vegetables are
tender-crisp.

3. Add the soy sauce just before serving. Serve over the hot couscous.

4. Stored in a covered container in the refrigerator, leftover Tempeh
Broccoli Sauté will keep for up to 3 days.


PER SERVING: 285 calories; 8.1 g fat; 1.7 g saturated fat; 25.5% calories from fat; 0 mg cholesterol;
20.2 g protein; 37.2 g carbohydrate; 5.8 g sugar; 7.1 g fiber; 312 mg sodium; 127 mg
calcium; 3.1 mg iron; 86.4 mg vitamin C; 1293 mcg beta-carotene; 2.3 mg vitamin E