Tempeh with Zucchini, Peas, and Tomatoes

By Megan Kian

Yesterday I told you about tempeh, one of my new favorite soy products. Today, I thought I would share a recipe showing just one of the ways tempeh can be used to create a quick and easy dish. I used a recipe from Vegetarian Times, which is a great source for vegetarian recipes. I like this recipe because it’s easy and it includes several different vegetables, which definitely makes for a nutritioulicious meal!

Here is my version of the recipe:

Tempeh with Zucchini, Peas, and Tomatoes
Serves 6

Ingredients:

• 2 tablespoons olive oil
• 8 oz. tempeh, crumbled
• ½ teaspoon ground red pepper
• ½ teaspoon dried basil
• 2 teaspoons salt
• 1 cup liquid from canned tomatoes
• 6 medium cloves garlic, minced
• 2 medium zucchini, halved lengthwise then cut diagonally
• 2 cups frozen peas
• 2 cups canned diced tomatoes

Note: The original recipe called for anise seeds, dried oregano, onion, and parsley; however, I didn’t have these ingredients on hand, so I added ground red pepper instead. It added flavor and made for a spicier dish!

Directions:

1. In a wok or skillet, heat 1 tablespoon of olive oil over medium heat. Add the tempeh, ground red pepper, dried basil, and salt to the skillet.
2. Bring the heat up to high and add the remaining tablespoon of olive oil. Add the garlic and stir-fry for 2 ½ minutes.
3. Then add the zucchini and the remaining teaspoon of salt and stir-fry for another 2 minutes.
4. Reduce the heat to medium and add in the peas. Cover and cook for 2 minutes.
5. Uncover and add the tomatoes and their reserved liquid. Mix and stir-fry for 2 more minutes. Serve hot and enjoy!

What are some of your favorite tempeh recipes?