Tempeh with Zucchini, Peas and Tomatoes


This is especially wonderful when you can get fresh peas and summer-ripe tomatoes, but you can also use canned diced tomatoes and frozen peas with tasty results. Tempeh typically requires a lot of oil to cook properly. By crumbling it, you reduce the cooking time and the amount of oil needed.

  • 6Servings


  • 2 Tbs. olive oil
  • 8 oz. tempeh, crumbled (2 cups)
  • 1/2 tsp. anise seeds
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 2 tsp. salt
  • 1 cup vegetable broth or liquid from canned tomatoes
  • 6 medium cloves garlic, minced
  • 1 large Spanish onion, thinly sliced
  • 2 medium zucchini, halved lengthwise then thinly sliced on diagonal
  • 2 cups fresh or frozen peas
  • 2 cups diced fresh or canned tomatoes (if using canned, drain and reserve liquid)
  • 1 1/2 cups coarsely chopped flat-leaf parsley


In wok, heat 1 tablespoon oil over medium heat. Add tempeh and stir-fry

Set wok over high heat and add remaining 1 tablespoon oil. Add garlic and onion and stir-fry 2 1/2 minutes. Add zucchini and remaining 1 teaspoon salt and stir-fry 2 minutes.

Reduce heat to medium and stir in peas. Cover and cook 2 minutes.

Uncover and add tomatoes, reserved tempeh mixture, remaining 1/2 cup broth and parsley. Mix well and stir-fry 2 minutes. Serve hot.

Nutrition Information

  • Calories: 211
  • Carbohydrate Content: 23 g
  • Fat Content: 8 g
  • Fiber Content: 5 g
  • Protein Content: 12 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 807 mg