Tempeh with Broccoli Recipe
A good source of protein and vitamins
2 8-ounce packages plain tempeh,
cut into 1/2 inch cubes
1/4 cup coconut oil,
Drizzle of Braggs Liquid Aminos,
Squeeze of lemon juice
1-2 tablespoons fresh ginger juice*
4 heads broccoli** rinsed and cut into bite-size flowerets
1 cup water,
Stems of 4 heads broccoli, peeled and cut into 1/4 inch diagonal slices
In a large skillet, heat 1/4 cup coconut oil on low heat. Add tempeh cubes, in one layer, and saute on low heat until brown (about 8-10 minutes). Add a drizzle of Braggs, a squeeze of lemon juice and 1-2 tablespoons fresh ginger juice.** Set aside.
In steamer pot, boil about 1 cup water. First add to steamer basket, sliced broccoli stem pieces. After a few minutes, add broccoli flowerets. Steam for 5 to 8 minutes, until bright green and crisp-tender.
After broccoli is ready, place in serving bowl and sprinkle with olive oil, sea salt and a squeeze of lemon juice. Either mix with tempeh cubes or serve separately.
* Making ginger juice: Grate whole, unpeeled ginger root. Place small amount of grated ginger into palm of hand and squeeze its juice into a bowl. Discard ginger pulp.
** You can use any other green vegetable, such as kale, bokchoy, etc.
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