Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 400 grams of cubed tempeh with 1 teaspoon of sumac, 1 teaspoon of cumin, 1 teaspoon of paprika, 0.5 teaspoon of allspice, and 0.5 teaspoon of salt; mix well to coat the tempeh.

2. 2

   Heat 2 tablespoons of olive oil in a large wok or stir-fry pan over medium-high heat until shimmering.

3. 3

   Add the seasoned tempeh to the hot pan and stir-fry for 5-7 minutes, until golden brown and slightly crispy; remove the tempeh from the pan and set aside.

4. 4

   Add the remaining 1 tablespoon of olive oil to the same pan, then add 1 large sliced onion, 1 large sliced red bell pepper, and 1 large sliced green bell pepper; stir-fry for 3-4 minutes until they begin to soften.

5. 5

   Add 4 minced garlic cloves to the vegetables and stir-fry for 1 minute until fragrant.

6. 6

   Return the cooked tempeh to the pan with the vegetables, add 2 tablespoons of fresh lemon juice, and stir everything together for 1-2 minutes until heated through.

7. 7

   Season the stir-fry with the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper, then gently fold in 0.25 cup of chopped fresh parsley.

8. 8

   Serve immediately, garnished with 2 tablespoons of toasted pine nuts.