CRISPY TEMPEH & BRUSSEL SPROUT SKILLET

March 18, 2019 by Renee Tavoularis

Ingredients

1 8-ounce package tempeh, cut into 12 triangles
2 cups thinly sliced brussel sprouts
1 cup diced red onion
1 clove garlic, minced
2 tablespoons coconut oil
3 tablespoons low-sodium tamari
1 tablespoons coconut aminos
½ teaspoon smoked paprika

Instructions

• In a large skillet over medium-high heat, add 1 tablespoon coconut oil. Once hot, add the tempeh in a single layer. Cook for 3-4 minutes or until lightly golden. Repeat on all sides. Remove the tempeh from the pan and set aside.
• Add the remaining coconut oil to the pan. Place the red onion in the skillet and cook for 5 minutes or until softened. Add the garlic and cook another 1 minute.
• Add the brussel sprouts, tamari, coconut aminos and smoked paprika to the pan. Cook for 10 minutes or until the brussel sprouts are tender.
• Place the tempeh back in the pan and cook for 2 minutes or until heated through.
• Store leftovers in an airtight container in the fridge for up to 4 days.