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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…

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.

Servings
serving

Preparation

Nutrition Information

  • Serving Size 6 servings
  • Calories 211
  • Carbohydrate Content 23 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 5 g
  • Protein Content 12 g
  • Saturated Fat Content 1 g
  • Sodium Content 807 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g