Mediterranean Tempeh

Plan ahead for Meatless Monday or a weekend dinner with this delicious Mediterranean tempeh recipe. This dish pairs your favorite Greek flavors with our versatile Pastamore Fig Balsamic Vinegar. Serve this over our Pastamore Lemon Garlic Orzo for an exciting burst of flavor and freshness. 

Ingredients:

8 oz tempeh

2 Tbsp Pastamore Fig Balsamic Vinegar

1 zucchini

1 cup grape tomatoes

To taste salt and black pepper

2 tsp avocado or olive oil

1/4 cup goat cheese crumbles

Directions:

1. Cut tempeh into bite-sized pieces. Heat a large non-stick pan on the stove over medium heat. Once hot, add oil and tempeh.

2. Wash tomatoes and zucchini. Cut zucchini into 1/4" cubes.

3. Add tomatoes to pan and cook tempeh until golden brown. Add zucchini and 1 Tbsp Pastamore Fig Balsamic Vinegar. Cook for 3-5 minutes. Season to taste with salt and black pepper.

4. Plate tempeh over orzo or rice and top with a drizzle of the remaining Pastamore Fig Balsamic Vinegar and goat cheese crumbles.