Broccoli Tempeh Alfredo


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Preparation Time: 10minutes Cooking Time: 15minutes

Servings: 4
Ingredients:

6 slices tempeh, chopped

2 tbsp butter

4 tofu, cut into 1-inch cubes

Salt and ground black pepper to taste

4 garlic cloves, minced

1 cup baby kale, chopped

1 ½ cups full- fat heavy creaminutes

1 medium head broccoli, cut into florets ¼ cup shredded parmesan cheese

Directions:

Put the tempeh in a medium skillet over medium heat and fry until crispy and brown, 5 minutes.
Spoon onto a plate and set aside.
Melt the butter in the same skillet, season the tofu with salt and black pepper, and Cooking Time: on both sides until goldern-brown.
Spoon onto the tempeh’s plate and set aside.
Add the garlic to the skillet, sauté for 1 minute.
Mix in the full- fat heavy cream, tofu, and tempeh, and kale, allow simmering for 5 minutes or until the sauce thickens. Meanwhile, pour the broccoli into a large safe-microwave bowl, sprinkle with some water, season with salt, and black pepper, and microwave for 2 minutes or until the broccoli softens.
Spoon the broccoli into the sauce, top with the parmesan cheese, stir and Cooking Time: until the cheese melts.
Turn the heat off.
Spoon the mixture into a serving platter and serve warm.

Nutrition:

Calories:193, Total Fat:20.1g, Saturated Fat:12.5g, Total Carbs:3g, Dietary Fiber:0g, Sugar:2g, Protein:1g, Sodium:100mg

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