Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.