Here we go with another super simple recipe.
It’s a 5 ingredient wonder thanks to store bought sauce.
Which I’m totally down for 90% of the time.
Because there are some tasty, healthy(ish) sauces/dressings/marinades out there and I don’t always want to spend 3.7 hours in the kitchen when I could be dancing my booty off, reading the latest scandalous mystery novel, toning my bod, orrrr whooping it up with friends.
Or getting my beauty rest.
You know, priorities…
This recipe features protein-packed tempeh (a fermented, nutty soy product) which pairs magnificently with teriyaki sauce.
Heck yes.
All you have to do is toss your tempeh strips with sweet multi-colored bell peppers (green peppers don’t get an invite… sorry not sorry buds), broccoli florets, and your tangy teriyaki sauce of course!
Bake, flip, bake, then serve over fluffy brown rice + more sauce, if you want.
Grab a fork and it’s go time.
Before I get to the P.S.’s, I present to you a Gucci Mane quote–which can also be found spelled out in my office: “If a man does not have the sauce, then he is lost. But the same man can be lost in the sauce.” You said it, Gucci.
P.S. I used OrganicVille Sesame Teriyaki because it doesn’t contain any sketch ingredients (like corn syrup) and it’s not overly sweet.
P.P.S. I’m not one to douse my ingredients in sauce (don’t want to get lost ha) butttt you can certainly coat your tempeh and veggies in more teriyaki if it’s looking too dry to you.
Baked Teriyaki Tempeh with Bell Peppers & Broccoli
Ingredients
- 4 ounces tempeh, sliced into strips (I had 9 strips)
- 3/4 cup sliced bell pepper (I used red, orange and yellow peppers)
- 1 3/4 cups medium-small broccoli florets (about 1 medium head)
- 1/4 cup teriyaki sauce (I used OrganicVille Sesame Teriyaki), or enough to lightly coat tempeh and veggies
- Cooked brown rice, for serving
- Teriyaki sauce, for serving
Instructions
- Heat oven to 375.
- In a 9×13 glass baking dish, gently toss the tempeh, bell peppers, and broccoli with the teriyaki sauce until the tempeh and veggies are lightly coated.
- Spread the tempeh and veggies out in a single layer, then bake on the middle oven rack for 15 minutes.
- Flip the tempeh and veggies with a spatula or fork, then bake for another 15 minutes.
- Serve over cooked brown rice, with more sauce, if you wish.