Tempeh and veggie skillet dinners like this one save my weeknights: cubes of tempeh braised with zucchini, green pepper, and tomatoes in a splash of dry vermouth and Italian herbs. One pan, thirty minutes.
A Perfect Weeknight Dinner: Tempeh & Veggie Skillet!
Looking for a plant-based meal that’s packed with flavor and comes together in a flash? Meet your new favorite skillet dinner! If you’re new to tempeh, this is the perfect introduction. It’s a fantastic fermented soybean product with a firm, satisfying texture and a mild, nutty flavor that beautifully soaks up this aromatic tomato and herb sauce. Unlike tofu, it’s less watery and incredibly easy to work with. We’ll simmer it with a medley of fresh vegetables for a dish that’s both hearty and healthy. I love serving it over a bed of fluffy brown rice to soak up every last drop of the delicious sauce. Pro-tip: Tempeh freezes beautifully, so I always keep a block in the freezer for a quick and wholesome meal on a moment’s notice!
Ingredients
• SERVES 4
• 1/4 cup / 60 ml olive oil
• 6 cloves garlic, minced
• 1 medium onion, diced
• 2 small zucchini, halved lengthwise and thinly sliced
• 1 large green bell pepper, cut into 1/2-inch / 1.25 cm dice
• 8 oz / 225 g tempeh, cut into 1/2-inch / 1.25 cm cubes
• 1 1/2 cups / 355 ml finely chopped peeled tomatoes with their juice, from a 16-oz / 450 g (15.9 oz) can
• 2 tbsp / 30 ml dry vermouth, or dry red or white wine
• 2 tbsp (30 ml) chopped fresh basil, or 1/4 tsp (20 ml) dried basil
• 1/4 tsp (20 ml) dried marjoram
• 1/4 tsp (20 ml) dried oregano
• 1/4 tsp (20 ml) salt, or to taste
• Freshly ground black pepper, to taste
Instructions
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the minced garlic and diced onion, and sauté for 2 minutes, stirring frequently until fragrant. Add the zucchini and continue to toss for another 2 minutes. Finally, add the green pepper and tempeh cubes, and cook for 5 more minutes, tossing occasionally until the tempeh is lightly browned.
2. Pour in the chopped tomatoes, vermouth, and add all the remaining herbs and seasonings. Stir everything together well to combine. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 10 minutes. The goal is for the sauce to become fragrant and slightly thickened, while the vegetables still retain a bit of a crisp-tender bite.
3. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately while hot. This dish can also be made ahead; simply cover and chill for up to 24 hours, then reheat slowly on the stovetop until piping hot.
Nutritional Information
• Estimated values per serving (1/4 of the recipe), without rice.
• Calories: 295 kcal
• Protein: 12g
• Fat: 20g
• Carbohydrates: 15g
• Fiber: 5g
Pro Tips
• for the Best Tempeh Skillet
• For an even better flavor and texture, steam the tempeh cubes for 10 minutes before adding them to the skillet. This step helps remove any slight bitterness and allows the tempeh to absorb the sauce more effectively.
• Feel free to customize the vegetables based on what’s in season or in your fridge. Sliced mushrooms, eggplant, or yellow squash would all be delicious additions.
• For a spicy kick, add 1/4 to 1/2 teaspoon (10 ml / 0.3 fl oz) of red pepper flakes along with the dried herbs.
• While delicious with brown rice, this dish is also fantastic served over quinoa, creamy polenta, or with a side of crusty bread for dipping.
FAQ
Q: Is this tempeh skillet a good source of plant-based protein
A: Yes, tempeh is a fantastic plant-based protein source with a firm, satisfying texture. According to the nutritional information, each serving of this skillet provides 12g (0.42 oz) of protein, making it a hearty and healthy vegetarian meal.
Q: Can I use different vegetables in this recipe
A: Absolutely! This recipe is very flexible. The pro-tips suggest customizing the dish with seasonal vegetables like sliced mushrooms, eggplant, or yellow squash, which would all be delicious additions.
Q: How can I make the tempeh taste even better
A: For the best flavor and texture, the recipe includes a pro-tip to steam the tempeh cubes for 10 minutes before adding them to the skillet. This step helps remove any slight bitterness and allows the tempeh to absorb the delicious tomato and herb sauce more effectively.
Q: How do I store and reheat leftovers
A: This dish can be made ahead. Simply cover and chill it for up to 24 hours. To serve, reheat it slowly on the stovetop until it is piping hot.
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A Perfect Weeknight Dinner: Tempeh & Veggie Skillet!
Ingredients
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the minced garlic and diced onion, and sauté for 2 minutes, stirring frequently until fragrant.
- Add the zucchini and continue to toss for another 2 minutes.
- Finally, add the green pepper and tempeh cubes, and cook for 5 more minutes, tossing occasionally until the tempeh is lightly browned.
- Pour in the chopped tomatoes, vermouth, and add all the remaining herbs and seasonings.
- Stir everything together well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 10 minutes. The goal is for the sauce to become fragrant and slightly thickened, while the vegetables still retain a bit of a crisp-tender bite.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately while hot. This dish can also be made ahead; simply cover and chill for up to 24 hours, then reheat slowly on the stovetop until piping hot.
- While delicious with brown rice, this dish is also fantastic served over quinoa, creamy polenta, or with a side of crusty bread for dipping.
