Tempeh has been a staple menu item in my house for years. It started with tempeh “bacon,” then progressed to tempeh crumbles for taco night. Now I love adding crispy tempeh tossed with a simple homemade teriyaki sauce and broccoli to our regular spread. It’s the one consistent vegan meat replacer that my family eats. It’s a complete protein (yes, plant-based complete proteins exist!) and contains B12, making it quite the nutrient powerhouse. This Teriyaki Tempeh & Broccoli recipe is fantastic because it makes a delicious and nutritious dinner in under 30 minutes. I recommend serving over organic brown rice or quinoa for an extra protein boost!
Teriyaki Tempeh & Broccoli
1 pack Lightlife Original Tempeh, cut into 1-inch cubes or triangles
1-2 T. refined coconut oil
2 cups fresh broccoli florets
1 bunch green onions (optional)
1 T. sesame seeds
1/4 cup Bragg’s aminos (could also use tamari)
2 T. maple syrup
2 tsp. fresh ginger, grated
1 clove garlic, crushed
1 tsp. sesame oil
1 tsp. siracha or red chili sauce (optional)
Add all of the teriyaki sauce ingredient into a small stock pot and whisk until blended. Turn heat to medium low, simmer until slightly thickened approx. 8-10 minutes.
Cut tempeh into thin triangles or 1-inch cubes. Preheat saute pan over medium high heat, then add coconut oil. Sear the tempeh about 4 minutes on one side (or until golden and crispy, this could be between 3-5 minutes). Then flip over and finish cooking on other side.
Reduce heat to medium low, add the teriyaku sauce and broccoli and cover with lid for 4-5 minutes or until broccoli is al dente. Toss broccoli and tempeh in the sauce and finish with sesame seeds and chopped green onions. This is also great served over basmati rice or chopped cabbage with greens of your choice.