I crave this sauce’s umami-rich combo of soy sauce, balsamic vinegar, toasted sesame oil, and tahini. If you don’t have tahini at home, you can use any nut butter.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 2
Ingredients
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. grated parmesan
- 1 tsp. fresh thyme leaves
- 1 clove garlic, minced
- 1/8 tsp. freshly ground black pepper
- 8 oz. tempeh, crumbled
- 1-1/2 Tbs. tahini
- 1 Tbs. reduced-sodium soy sauce
- 1 Tbs. balsamic vinegar
- 1/4 tsp. toasted sesame oil
- 3 cups steamed broccoli florets
- 1 sweet potato (purple, yellow, or orange), sliced and steamed
Instructions
- In a large bowl, whisk together the olive oil, parmesan, thyme, garlic, and black pepper. Mix in the tempeh.
- In a large pan over medium heat, sauté the tempeh mixture until browned and crispy in spots, 5–7 minutes.
- Make the tahini sauce: In a small bowl, whisk together the tahini, soy sauce, vinegar, and sesame oil with 1 Tbs. water until smooth.
- Divide the broccoli and potatoes into 2 bowls. Top with the tempeh. Drizzle with the tahini sauce.
Nutrition Information
Per serving (3 cups):
- Calories: 500
- Total fat: 28 g
- Sat fat: 5 g
- Carbs: 37 g
- Fiber: 15 g
- Total sugar: 6 g
- Added sugar: 0 g
- Protein: 30 g
- Sodium: 450 mg
