Sweet and Sour Tempeh Stir-fry

Name: Sweet and Sour Tempeh Stir-fry recipe
Prep time: 20 min
Cook time: 11 min
Yield: 2 servings
Cuisine: Global
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

by Tanya Riley 1 year ago

0 (0)

11 minutes

324.5 kcal

34.9 g carbs

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Description

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.

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

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.

Nutrition Facts

serving: 2 servings

calories: 324.5 kcal

carbohydrates: 34.9 g

protein: 24.6 g

saturated fat: 2.7 g

sodium: 185.2 mg

fiber: 6.5 g

sugar: 11.9 g