Tempeh, a traditionally fermented soy product, is a better choice than unfermented soy. You’ll find broccolini in most Asian markets, or substitute broccoli florets.
1 lb. broccolini (sometimes called baby broccoli), ends trimmed
3 Tbs. olive oil, divided
2 yellow or orange bell peppers, seeded and cut into strips
1 small red onion, halved and thinly sliced
1 8-oz. package tempeh, cut into 1/2-inch cubes
1 tsp. smoked paprika
3 garlic cloves, minced
- Steam broccolini in large steamer until bright green and crisp-tender, about 5 minutes.
- While broccolini is steaming, heat 1 1/2 Tbs. olive oil in large skillet over medium heat. Add bell peppers, onion, and tempeh, and sauté until peppers are just tender and tempeh is beginning to brown, about 5 minutes. Stir in paprika and garlic, and cook, stirring constantly, about 1 minute more.
- Add broccolini, stirring well to mix with other ingredients. Cook 1–2 minutes to incorporate flavors. Season with salt and pepper.
- Transfer to large serving dish, drizzle with remaining olive oil, and serve immediately.
per serving: 273 cal; 15g pro; 17g total fat (3g sat fat); 21g carb; 0mg chol; 46mg sod; 4g fiber; 3g sugars
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