Tempeh is sauteed with soy sauce, lime juice and lots of veggies including green bell peppers and spinach. Chopped green chile peppers and cilantro add a fresh kick. Serve with tortillas, refried beans and rice.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
207 Calories
Recipe Instructions
Step 1
Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
Step 2
Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.
Ingredients
2 tablespoons corn oil
1 tablespoon dried minced onion
1 (4.5 ounce) can sliced mushrooms, drained
2 tablespoons soy sauce
1 tablespoon chopped green chile peppers
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
½ cup frozen chopped spinach, thawed and drained
1 ½ cups chopped green bell pepper
1 (8 ounce) package tempeh, broken into bite-sized pieces
