Tempeh with Broccoli, Walnuts and Apples

  • Yield: 4 servings

This entree may be served hot or chilled. Try it warm over spinach linguine or angel-hair pasta.


2teaspoons canola or pure olive oil
8ounces tempeh, cut into bite-size pieces
3cups small broccoli florets
2teaspoons water
1-- apple, cored and diced
2teaspoons grated ginger root
1/2cup walnut pieces
2teaspoons low-sodium tamari or soy sauce
1/4teaspoon cayenne pepper
1tablespoon fresh lemon juice


  1. Heat oil in a large nonstick nonreactive skillet over medium heat. Add the tempeh and saute 2 minutes or until browned.
  2. Add the broccoli and continue sauteing 2 minutes, adding a few teaspoons of water to prevent sticking. Add the diced apples, gingerroot and walnuts; saute 1 minute. Stir in tamari or soy sauce, cayenne pepper and lemon juice; heat through. 

Nutritional Info *per serving

  • Calories 271
  • Fat 16g
  • Cholesterol 0mg
  • Sodium 103mg
  • Carbohydrate 22g
  • Protein 15g