Zucchini Tempeh Sauté
Here is a simple tempeh and zucchini sauté Riley and I have been enjoying for lunch most often this summer! It’s more of a “dash of this” and “splash of that” kind of recipe, rather than heavy details. Lunchtime always seems to come out of the blue and need to be made quickly.
Having easy, flavorful dishes we can throw together are very helpful! I hope you enjoy if you try it this summer too—I have it over avocado toast with some steamed vegetable on top (such as Brussels here) with lots of lemon and fresh black pepper.
(Some of you may recognize a similar ingredient combo here to the Cajun tempeh in my Spring & Summer eBook, it is inspired from that very recipe!)
x Jessie
ZUCCHINI TEMPEH SAUTE
Makes 2 to 3 servings.
(The below measurements are estimated, taste and adjust to how you would like! I typically don’t measure this recipe.)
2 medium zuchinni
1 package of tempeh
1/2 cup of water
2 to 3 tablespoons tamari reduced sodium
2 teaspoons maple syrup
1 heaped tablespoon dried parsley
1 heaped tablespoon dried oregano
few dashes of cayenne pepper
Instructions:
Wash and trim the zucchini, slicing in half and then into 3/4 inch half moons (quarter the zucchini if it is on the larger side).
Slice the tempeh into 1/4 inch square pieces and add to a large saucepan with the chopped zucchini and remaining ingredients.
Bring to a simmer/boil and let cook, stirring occasionally, until all of the liquid is absorbed/evaporated and the zucchini is cooked.
Serve as you’d like topped with a squeeze of fresh lemon juice and a few cranks of freshly ground black pepper.
(Seen above I have the sauté on top of a slice of sourdough avocado toast and topped with steamed Brussels. This would also be lovely with a whole grain or in a wrap!)