2 Serves
63 Mins
Prepare the tempeh by slicing it into bite-sized cubes and finely chop the onion and garlic.
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
177 µg / 400 µgCalcium
261 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
380 mg / 1,250 mgPotassium
473 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
8 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
146 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium heat.
Add the cubed tempeh to the pan and sauté until golden brown, then stir in the chopped onion and garlic, cooking until softened.
Season the mixture with salt and black pepper to taste, tossing well to ensure even distribution.
Serve the hot tempeh mixture over a base of cooked rice or your preferred grain.
9
g24
g8
g
