Tempeh is similar to tofu, in that it is made from soy, but it has a unique taste and a mild flavor of it’s own. Tofu can be soft and bland, which is why it can be used in almost anything; it doesn’t have it’s own flavor, and simply absorbs the herbs and spices of the dish. Tempeh is a unique alternative, very high in protein and calcium, with a textured and nutty flavor that is stand-alone delicious!


1 T olive oil
2 tbsp favorite vinegar (balsamic is mine!)
1tbsp Bragg’s Liquid Amino or Tamari or GF soy sauce
½ lb organic tempeh, cubed (LightLife brand is GF)
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
3 garlic cloves
2 tsp dried thyme
1 tsp black pepper
4 large leaves swiss chard, chopped (or other greens)
2 tomatoes or tomatillos (optional, but tasty!)
1 can drained garbanzo beans (optional)
Add other chopped produce as desired. mushrooms, carrots, green beans, peas, squash…there are no limits!
salt or others herbs to taste


1. Preheat a large, heavy-bottomed pan over medium heat.  (We prepared ours on med in a cast iron skillet for optimal iron benefit).  Saute the tempeh in 2 T olive oil for about 7 minutes, stirring often until lightly browned.

2. Add red bell pepper, tomatillos, and onion and drizzle remaining oil.  Saute for about 5 minutes until veggies are softened but still slightly crunchy.  Add garbanzo beans, garlic and thyme and sauté for 2 more minutes.

3. 3 Season with pepper.  Add greens and sauté until just wilted.  Serve immediately.

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