Tempeh With Broccolini, Bell Peppers and Spanish Smoked Paprika

“Tofu can replace tempeh if preferred. For a meal-in-a-bowl serve over steamed short grain brown rice, whole wheat pasta, quinoa, etc. From Better Nutrition magazine. Only a few changes were made from the original recipe. Easy!”

Ingredients Nutrition


  1. Steam broccolini in large steamer until bright green and crisp-tender, about 2-3 minutes. Remove from steamer and immediately rinse under cold water.
  2. While broccolini is steaming, heat 1 1/2 tablespoons grape seed oil in large skillet or wok over medium-high heat.
  3. Add tempeh, and sauté until tempeh is browned, about 5 minutes. (I much prefer tempeh on the browned, crispy side.) Now add the bell peppers and onions, cooking another 3-4 minutes. Reduce heat if necessary to avoid burning.
  4. Stir in paprika, garlic and dried oregano cook, stirring constantly, about 1 minute more.
  5. Add broccolini, stirring well to mix with other ingredients. Cook 1–2 minutes to incorporate flavors. Season with salt and pepper.
  6. Transfer to large platter, drizzle with 1 1/2 tablespoons olive oil and garnish with the fresh parsley. Serve immediately.

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