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Tempeh Skillet with Asparagus and Sun-Dried Tomatoes

Name: Tempeh Skillet with Asparagus and Sun-Dried Tomatoes
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Yield: 2 portions
Cuisine: italienne
Ingredients: 250 g tempeh; 200 g green asparagus; 40 g sun-dried tomatoes; 1 tbsp olive oil; 2 clove garlic; 6 leaf fresh basil

Golden and crispy tempeh accompanied by green asparagus and fragrant sun-dried tomatoes. A springtime Italian dish rich in plant-based protein.

22 min2 servings345 kcalDifficulty: Easy

Ingredients

250 g tempeh
200 g green asparagus
40 g sun-dried tomatoes
1 tbsp olive oil
2 clove garlic
6 leaf fresh basil

Instructions

Step 1
Cut the tempeh into cubes, the asparagus into 3 cm pieces and mince the sun-dried tomatoes.
Step 2
Heat the olive oil in a large skillet over high heat. Sear the tempeh cubes for 5 minutes, turning to brown them well.
Step 3
Add the asparagus, sun-dried tomatoes and minced garlic. Cook for 6 minutes over medium-high heat.
Step 4
Sprinkle with fresh chopped basil and serve.

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