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Herbed Two Squash Tempeh Sauté
One 1/2-lb. pkg. tempeh, cubed
4 garlic cloves, minced
3 Tbsp. reduced sodium soy sauce
1 Tbsp. + 1 tsp. olive oil
2 onions, sliced
1 medium zucchini, halved lengthwise, sliced
2 Tbsp. chopped flat leaf parsley |
1 medium yellow squash, halved lengthwise,
sliced
2 Tbsp. fresh lemon juice
1/2 tsp. minced thyme
1/2 tsp. minced rosemary
1/4 tsp. salt
1/4 tsp. freshly ground black pepper |
In a medium saucepan, combine the tempeh, half of the
garlic, the soy sauce and 2 cups water; bring to a boil. Reduce the heat
and simmer 10 minutes. Drain and pat the tempeh dry.
In a large nonstick skillet, heat the oil. Add the onions,
zucchini and squash; cook, stirring as needed, until the onions are softened,
5-6 minutes.
Stir in the tempeh and the remaining garlic; cook, stirring
as needed, until lightly browned, 2-3 minutes. Stir in the parsley, lemon
juice, thyme, rosemary, salt and pepper; cook, covered, until the flavors
are blended, 3-4 minutes.
Makes 4 servings
SERVING PROVIDES: 1 Fruit/Vegetable, 2 Protein/Milks,
1 Fat
PER SERVING: 200 Calories, 9 g Total Fat, 1 g Saturated
Fat, 0 mg Cholesterol, 604 mg
Sodium, 17 g Total Carbohydrate, 6 g Dietary Fiber, 14
g Protein, 56 mg Calcium
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