Tempeh Strips with Almond Sauce and Broccoli

Ingredients

• Almond butter

  Nuts, plain, without salt added

  2 tsp or 10g

• Rice wine vinegar

  2 tsp or 10g

• Soy sauce

  Made from soy (tamari)

  1 ½ tsp or 9g

• Tempeh

  ⅔ cup or 111g

• Broccoli

  Raw

  1 cup chopped or 91g

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, 1.5 tsp vinegar, and 1 tsp 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 asode.
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!