Sweet and Sour Tempeh Stir-fry

Sweet and Sour Tempeh Stir-fry

by Tanya Riley 6 months ago
0 (0)
11 minutes
324.5 kcal
34.9 g carbs
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. 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. 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