Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 400 grams of tempeh into 1 cm cubes and then in a bowl, combine the tempeh with 2 tablespoons of olive oil, 1 tablespoon of za'atar, 1 teaspoon of ground cumin, 1 pinch of salt, and 1 pinch of black pepper, mixing well to coat and letting it marinate for 15 minutes.

2. 2

   Chop 1 large red onion into thin slices, dice 1 large red bell pepper and 1 large yellow bell pepper into 2 cm pieces, and finely mince 3 cloves of garlic.

3. 3

   Heat 1 tablespoon of olive oil in a large wok or wide pan over medium-high heat, then add the marinated tempeh and stir-fry for 7-9 minutes until it is golden brown and slightly crispy.

4. 4

   Add the sliced red onion, diced bell peppers, and minced garlic to the pan with the tempeh, along with 1 teaspoon of smoked paprika and 0.5 teaspoon of ground coriander; continue to stir-fry for 5-7 minutes until the vegetables are tender-crisp.

5. 5

   Stir in 1 can (400 grams) of drained and rinsed chickpeas, 2 tablespoons of fresh lemon juice, 1 tablespoon of pomegranate molasses, and 0.5 cup of vegetable broth.

6. 6

   Simmer the mixture for 3-5 minutes, allowing all the rich Middle Eastern flavors to meld together and the sauce to slightly thicken.

7. 7

   Stir in 0.25 cup of freshly chopped parsley before serving the Za'atar Tempeh Stir-fry hot, optionally drizzled with 2 tablespoons of tahini sauce for extra creaminess.