Ingredients Jump to Instructions ↓

  1. Marinade

  2. 4 teaspoons 20ml Tamari

  3. (or soy sauce or Bragg Liquid Aminos)

  4. 4 teaspoons 20ml Olive oil

  5. 1 tablespoon 15ml Balsamic vinegar

  6. 1 teaspoon 5ml Dijon or brown mustard

  7. 1 teaspoon 5ml Dried basil

  8. 1 teaspoon 5ml Dried oregano

  9. 1/2 teaspoon 2 1/2ml Onion powder

  10. 1/2 teaspoon 2 1/2ml Paprika

  11. 1/2 teaspoon 2 1/2ml Crushed red pepper flakes

  12. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  13. Tempeh and Broccoli Rabe

  14. 8 oz 227g Tempeh - cut 1/2" cubes

  15. 1/2 cup 73g / 2.6oz Shallots - diced

  16. 1 tablespoon 15ml Olive oil

  17. 1 lb 454g / 16oz Broccoli rabe - washed well,

  18. And roughly-cut into bite-sized pieces

  19. 1 cup 146g / 5.1oz Diced seeded red pepper

  20. 1 tablespoon 15ml Minced garlic

  21. 4 teaspoons 20ml Nutritional yeast flakes

  22. Salt - to taste

  23. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a medium bowl, whisk together all of the marinade ingredients. Add the tempeh cubes and toss gently to thoroughly coat with the marinade. Cover, place the bowl in the refrigerator, and allow the tempeh to marinate for 1 hour or more.

  2. After 1 hour, transfer the tempeh cubes to a non-stick skillet, and cook, while stirring often, for 8 to 10 minutes or until the tempeh is well browned and crisp around the edges. Remove the skillet from the heat, transfer the tempeh to a plate, and set aside.

  3. Wipe out the skillet, return it to medium heat, and saute the shallots in the olive for 2 minutes to soften slightly. Add the broccoli rabe and continue to saute the mixture for an additional 5 minutes. Add the red pepper and garlic and saute an additional 3 minutes.

  4. Add the reserved tempeh, nutritional yeast flakes, and season the mixture to taste with salt and freshly ground black pepper. Stir well and continue to cook the mixture an additional 1 to 2 minutes to allow the flavors to blend.

  5. Serve as a main dish, side dish, or toss with cooked grains or pasta for a heartier dish.

  6. This recipe yields 2 to 4 servings.


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