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 9x13 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.