Tempeh Strips with Almond Sauce and Broccoli

Ingredients

• Pam cooking spray

  Oil, original

  1 ½ spray , about 1/3 second or 0.4g

• Almond butter

  Nuts, plain, without salt added

  3 tsp or 16g

• Rice wine vinegar

  3 tsp or 15g

• Soy sauce

  Made from soy (tamari)

  2 ¼ tsp or 14g

• Tempeh

  6 oz or 170g

• Broccoli

  Raw

  1 ½ cup chopped or 137g

Directions

1. Preheat oven or toaster to 350 degrees F. Cover baking pan with aluminum foil and lightly coat with non-stick spray. Set aside.
2. Combine almond butter, vinegar, and soy sauce in a small bowl. Set aside.
3. Bring a small pot of water to boil with a steam tray placed over top. Once boiling add chopped broccoli to the steam tray and allow to cook for 4-5 minutes until bright green and tender. Remove from tray and set aside.
4. Place sliced tempeh strips on prepared baking pan. Bake for 8 minutes, turn and bake for 5 more minutes, or until golden.
5. Serve with almond sauce and steamed broccoli. Enjoy!