Broccoli and tempeh sauté

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Broccoli and tempeh sauté

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Adjust Servings:
1 head Broccoli
2 tablespoons Toasted sesame oil
1 pack Tempeh
1 tablespoon Lime
For the sauce:
3 tablespoons Olive oil
2 tablespoons Maple syrup
1 tablespoon light Soy sauce
2 tablespoons Balsamic vinegar
1 teaspoon Garlic paste
1 teaspoon Red chili paste
1 teaspoon Basil paste
2 tablespoons Pine nuts
To taste Salt and pepper

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

A quick fix for an office lunch, this sauté is flavourful and easy to prepare. Put the protein in your dish has never been easier!

  • 15 minutes
  • Serves 2
  • Easy


  • For the sauce:



This sauté is perfect for meal prepping: it’s ready in a few minutes and you can pair it with any grain of your choice. It goes very well with quinoa, rice, and also millet.

To prepare it, start with mixing all the ingredients for the sauce in small bowl. Heat the oil and toss the broccoli florets in. Cook for a few minutes, until they brown a bit, then add the sauce and cook for 5 minutes, stirring from time time. Slice the tempeh and toss it in with the broccoli. Cook until the sauce has thickened, then take off the heat and drizzle with lemon or lime juice.

Here, we have laid this sauté on a bed of cooked millet and packed it in a lunch box for office. It can keep up to one week in a closed container in the fridge.

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3 minutes

Prepare the sauce

Put all the sauce ingredients in a small bowl and whisk them together.

12 minutes

Prepare the sauté

Rinse the broccoli and chop off the florets. Heat the toasted sesame oil in a skillet and toss in the broccoli. Season with a little salt and pepper, cover with a lid and cook for a few minutes, until they brown a little. In the meanwhile, slice the tempeh into small cubes. Take the lid off and pour in the sauce. Cook for a couple of minutes, then add the tempeh and cook for another 5-7 minutes, stirring, until the sauce thickens and the excess water evaporates.



Serve your broccoli and tempeh sauté on a bed of your favourite cooked grain and drizzle with a little lemon or lime juice.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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