This Baked Tempeh and Broccoli recipe is a colorful, healthy plant-based meal with ample leftovers for busy weekday meals. It’s somewhat like a stir fry in it’s look and texture, but you bake it in the oven instead of in a wok or on the stove.
Tempeh is a minimally processed soy product that’s also high in protein. Each serving for this recipe has 11 grams of fiber, 15 grams of protein, 155% RDV of Vitamin A, 126% Vitamin C and 19% Iron. That’s a lot of nutrition for 299 calories making this a great weight loss recipe.
We put the Baked Tempeh and Broccoli over brown rice, but you could eat it plain without rice, with white steamed rice, or put it over spaghetti squash to cut down on the carbs and calories.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.