Step 1
Gather your ingredients.
Step 2
In a small bowl, whisk together the tamari or coconut aminos, maple syrup, vinegar, garlic, paprika and pepper together.
Step 3
In a small bowl, whisk together the tamari or coconut aminos, maple syrup, vinegar, garlic, paprika and pepper together.
Step 4
Add half of the oil to a large skillet and place over medium-high heat. Add the crumbled tempeh in an even layer and cook until browned on the bottom, about 3 minutes. Pour the sauce mixture over the tempeh and continue cooking stirring frequently until browned and most of the liquid has cooked off. Remove to a plate and set aside.
Step 5
Add the remaining oil to the skillet and add the tomatoes and cook for 3 minutes until they start to blister. Add the broccoli and cook until bright green, about 1 minute. Sprinkle to taste with salt and pepper.
Step 6
Serve the tempeh and vegetables with baby greens, whole grain bread and optional toppings.
Step 7
Step 8
