Baked Tempeh, Tomatoes, Garlic & Peppers

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* Exported from MasterCook *

 

Baked Tempeh, Tomatoes, Garlic & Peppers

 

Recipe By :Joanne Stepaniak - Delicious Food for a Healthy Planet

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon extra-virgin olive oil

2 teaspoons crushed garlic

1 large red bell pepper -- cut into 1-inch pieces

2 large ripe tomatoes -- peeled, seeded, and coarsely chopped

1/2 teaspoon basil

salt and pepper

8 ounces tempeh

 

Heat oil in a large skillet. Saute garlic for 1 minute over medium-low heat.

Add bell pepper and saute for 5 minutes. Add tomatoes, basil, salt, and pepper.

Continue to saute 3 to 5 minutes longer. Preheat oven to 400F.

Lightly oil a medium casserole dish and lay the whole piece of tempeh in the

middle. Spread the tomato and pepper mixture over the tempeh. Cover tightly,

and bake in the preheated oven for 20 to 30 minutes.

Remove from the oven and transfer the tempeh to a warm serving platter, leaving

behind the tomato and pepper sauce. Transfer the sauce to a medium saucepan,

and reduce it over high heat for a few minutes. Spoon the sauce around the

tempeh. To serve, spoon a generous helping of sauce over each portion of

tempeh.

 

Description:

" This dish is vibrant both in color and flavor. Leftovers are

delicious served cold the following day. "

Source:

" 3 x 5 cards received in mail "

 

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Per serving: 219 Calories (kcal); 11g Total Fat; (40% calories from fat); 15g

Protein; 19g Carbohydrate; 0mg Cholesterol; 13mg Sodium

Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0