Lunch · International
Pan-Fried Tempeh with Zucchini
Golden tempeh and zucchini sautéed with garlic, paprika and parsley.
- per serving
- 396 kcal
- Protein
- 27 g
- Total time
- 30 min
- Makes
- 1 serving
- Low carb
- Vegan
- Vegetarian
Instructions
Cut the 150 g of tempeh into 8 mm slices and the 150 g of zucchini into 5 mm half-rounds. Chop the 6 g of garlic and the 5 g of parsley.
Heat 8 g of the 14 g of oil in a skillet. Brown the tempeh for 4 minutes per side over medium heat, then set aside.
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