Sweet and Sour Tempeh Stir-fry

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.

• Preparation Time: 20 mins
• Cooking Time: 11 mins
• Total Time: 31 mins
• Calories: 325 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.