Tempeh and Broccoli Rojo

Prep: 10 minutes Cook: 15 minutes

Serves:Makes 5-6 cups

By Katie Mae, MS


  • 1/2 small yellow onion, diced
  • 3 cups broccoli florets
  • 1 1/2 cups corn
  • 2 1/2 cups dried chili sauce
  • 3 ounces tomato paste
  • 8 ounces tempeh, diced
  • 1 tbsp dried oregano
  • 1 lime, juiced
  • 1 avocado, chopped


Place a medium-size saute pan or pot over medium heat. Add onion, broccoli and corn and cover with lid. Cook for 3 minutes, stirring occasionally so the vegetables don't stick to the bottom of the pan.

Add the chili sauce, tempeh, oregano and lime juice. Once the sauce comes to a boil turn heat down to medium-low and remove the lid. Cook for 10 minutes. Remove from heat and stir in avocado. Serve immediately.

The recipe for Dried Chili Sauce can be found in Sauce.