TEMPEH SKILLET WITH SAFFRON RICE
Serves 4
1 tbsp. plus 1 tsp. olive oil 11⁄2 tbsp. soy sauce 1 tsp. maple syrup 2 tsp. lime juice 1 tsp. chili powder 1 garlic clove, minced 1⁄2 tsp. pepper 1⁄2 tsp. oregano 1⁄2 tsp. chives 1⁄2 tsp. smoked paprika 1⁄2 tsp. cumin 8 oz. tempeh, crumbled 1 zucchini, sliced 1 red bell pepper, chopped 3 tbsp. thinly sliced scallion 1 ⁄4 cup chopped fresh cilantro 1 ⁄4 tsp. saffron 1 cup brown basmati rice
1⁄2 tsp. salt
1. In a bowl, whisk
1
⁄2 tbsp. oil, next 10 ingredients. Add next 5 ingredients and toss to coat. Cover; refrigerate at least 1 hr. or overnight.
2. Place saffron in a small bowl and cover with hot water. Heat 1 tsp. oil in a saucepan over medium and add rice; toast 2 min. Add saffron, salt, 13 ⁄4 cups water; boil. Turn to low, cover; cook 40 min.
3. Heat remaining oil in a skillet over medium. Add tempeh mixture; cook 10 min.
4. Serve with rice.
PER SERVING: 219 cal, 13g protein, 21g carbs, 2g fiber, 4g sugar, 12g fat