Smoky Tempeh and Broccoli Pita

Stuffed pitas make a great lunch or dinner. This one packs a protein punch thanks to the tempeh and veggies fill in the gaps. The broccoli in this recipe is delicious on it’s own and a great way to mix things up while keeping it healthy.

If you use an oven safe pan, leave the broccoli in the pan when you go to broil it. Otherwise, spread on a cookie sheet before broiling.

Smokey Tempeh Broccoli

Smoky Tempeh & Broccoli Pita

8 oz tempeh, sliced in strips
3 Tbsp olive oil
2 tsp maple syrup
1 Tbsp liquid smoke
2 cups broccoli florets
1 Tbsp water
2 tsp soy sauce
1/2 tsp garlic powder
1 Tbsp nutritional yeast
2 pita pockets
Tomato, optional
Mayonnaise, optional
Diced onion, optional

Heat 2 Tbsp of oil in a skillet over medium-high heat. Toss the tempeh into the pan and drizzle maple syrup and 2 tsp liquid smoke evenly over the top. Cook, turning as needed, until browned and starting to crisp in place. Remove from pan and set aside (a warm oven is a good place).

In the same pan, heat remaining 1 Tbsp of oil, 1 tsp liquid smoke, water, and soy sauce, swirling to combine. Add the broccoli, cover, and cook until softened. Sprinkle with garlic powder and nutritional yeast and place in the oven under a broiler for 2 minutes, until just starting to crisp.

To make the pitas, cut the pitas in half and warm them in the oven or in a skillet. Spread mayonnaise inside, then divide tempeh and broccoli evenly between the 4 pita halves. Top with tomato and onion, if desired.

Recipe from Healthy.Happy.Life

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