Sweet and Sour Tempeh Stir-fry recipe

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Ingredients

cooking spray
1 (8 ounce) package tempeh, diced
1 small yellow onion, diced
2 small yellow squash, diced
4 Roma tomatoes, diced
1 ½ tablespoons balsamic vinegar
2 teaspoons lime juice
2 teaspoons agave nectar
1 teaspoon freshly ground black pepper
sea salt
2 cups baby arugula

Nutrition Info

324.5 calories
carbohydrate: 34.9 g
cholesterol: : -
fat: 13.1 g
fiber: 6.5 g
protein: 24.6 g
saturatedFat: 2.7 g
servingSize: -
sodium: 185.2 mg
sugar: 11.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray a heavy nonstick skillet with cooking spray and place over high heat. Add tempeh and onion, cook and stir until onion softens, about 5 minutes. Add squash and tomatoes, cook and stir until squash begins to soften, 5 to 8 minutes.

  2. Stir balsamic vinegar, lime juice, and agave nectar into the skillet. Toss until mixture is well coated. Season with pepper and salt. Add arugula, toss until it begins to wilt, 1 to 2 minutes.

Recipe Yield

2 servings

Recipe Note

An easy, fast protein-and-vitamin-packed stir-fry with a subtle, complex flavor that's low fat, low carb, and vegan friendly. Serve with rice or steamed cauliflower.

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