Baked Tempeh and Broccoli

Baked Tempeh and Broccoli PinThis 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.

Baked Tempeh & Broccoli
Votes: 1
Rating: 5
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Rate this recipe!
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This Baked Tempeh and Broccoli recipe is delicious and filling. Each serving has 10g fiber, 16g protein, 80% RDV of Vitamin A, 124% Vitamin C, 19% Iron.
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Baked Tempeh & Broccoli
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This Baked Tempeh and Broccoli recipe is delicious and filling. Each serving has 10g fiber, 16g protein, 80% RDV of Vitamin A, 124% Vitamin C, 19% Iron.
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
Ingredient Prep
  1. Prepare rice according to package directions.
  2. Preheat oven to 400 degrees.
  3. Chop the tomatoes. Cut the broccoli. Slice the carrots and tempeh.
  4. Spray a 9"x13" baking dish with non-stick cooking spray.
  5. Add the broccoli and carrots to a mixing bowl and toss with the vegetable broth to evenly coat. Pour into the baking dish.
Let's Cook
  1. In a large pot, combine 1 1/2 cups water, sun-dried tomatoes, rosemary, pepper, sugar and salt. Bring to a simmer and cook uncovered until the tomatoes start to soften, about 5 minutes.
  2. Separate the tempeh slices and add to the pot. Try to submerge the tempeh in the liquid as much as possible. Tempeh may break apart and get crumbly and delicious.
  3. Simmer until most or all of the liquid is gone.
  4. Add the tempeh and sun-dried tomato mixture to the baking dish and mix to combine all the ingredients.
  5. Bake for 20 to 30 minutes or until the broccoli and carrots are tender.
  6. Serve over 1 cup brown rice.
    Baked Tempeh Broccoli
Recipe Notes

Serving size is about 1 cup of the tempeh/broccoli and 3/4 cup brown rice.

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