An easy, fast protein-and-vitamin-packed stir-fry with a subtle, complex flavor that's low fat, low carb, and vegan friendly. Serve with rice or steamed cauliflower.

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Recipe Summary

prep:
20 mins
cook:
11 mins
total:
31 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spray a heavy nonstick skillet with cooking spray and place over high heat. Add tempeh and onion; cook and stir until onion softens, about 5 minutes. Add squash and tomatoes; cook and stir until squash begins to soften, 5 to 8 minutes.

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  • Stir balsamic vinegar, lime juice, and agave nectar into the skillet. Toss until mixture is well coated. Season with pepper and salt. Add arugula; toss until it begins to wilt, 1 to 2 minutes.

Cook's Note:

Substitute honey for the agave nectar if desired, but then the dish is no longer vegan.

Substitute lemon juice for the lime juice if preferred.

Nutrition Facts

325 calories; protein 24.6g; carbohydrates 34.9g; fat 13.1g; sodium 185.2mg. Full Nutrition
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