Ingredients
4
4 servings
- •2 tablespoons corn oil
- •1 (8 ounce) package tempeh, broken into bite-sized pieces
- •2 tablespoons soy sauce
- •1 tablespoon lime juice
- •1 ½ cups chopped green bell pepper
- •1 (4.5 ounce) can sliced mushrooms, drained
- •½ cup frozen chopped spinach, thawed and drained
- •1 tablespoon chopped green chile peppers
- •1 tablespoon chopped fresh cilantro
- •1 tablespoon dried minced onion
Instructions
- Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
- Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.
Nutritional Facts
Per 4 servings
- Calories: 207
- Carbohydrate: 13g
- Fat: 13g
- Fiber: 3g
- Protein: 13g
- Sugar: 3g
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