Lemon-Roasted Tempeh and Tomatoes with Arugula and Basil Farro
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 324.7
- Total Fat: 16.5 g
- Cholesterol: 0.0 mg
- Sodium: 157.8 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 5.7 g
- Protein: 26.2 g
View full nutritional breakdown of Lemon-Roasted Tempeh and Tomatoes with Arugula and Basil Farro calories by ingredient
Introduction
Chef Meg made a tilapia recipe with roasted tomatoes and lemon for "The SparkPeople Cookbook." I wanted to make a vegan version, and I added farro and arugula to turn it into a full meal. Chef Meg made a tilapia recipe with roasted tomatoes and lemon for "The SparkPeople Cookbook." I wanted to make a vegan version, and I added farro and arugula to turn it into a full meal.Number of Servings: 4
Ingredients
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1 T olive oil
2 blocks tempeh (each 226 grams)
2 lemons*
1 pint grape or cherry** tomatoes
1/2 t black pepper
1/2 cup farro
2 T nutritional yeast
4 cups arugula, roughly chopped
2 T basil, chopped
2 T capers, drained, rinsed and minced
* Slice 1 1/2 lemons. (If the lemons are not organic, remove the rind and pith before slicing.) Reserve the remaining 1/2 lemon for the farro.
** halved if using cherry tomatoes
Directions
Preheat the oven to 425 degrees F.
Cut each block of tempeh in half lengthwise, then cut each piece horizontally. You'll end up with four rectangular pieces from each block.
Coat the bottom of a 9"x13" baking dish with half of the olive oil. Place the tempeh in the dish, rub it around in the oil, then flip and rub it around again. Place the lemon slices on top of the tempeh and scatter the tomatoes around and on top of the tempeh.
Drizzle the remaining olive oil on top, then sprinkle on the pepper. Roast for 20 minutes, flipping the tempeh halfway through cooking.
While the tempeh is roasting, prepare the farro according to package directions. Once it is tender, add the nutritional yeast and the juice of the remaining lemon.
Remove the baking dish from the oven, and place the tempeh on a serving dish or plate. Ad 1/4 cup water to the dish, and, using a wooden spoon, scrape the bottom of the dish to remove any tasty bits from the bottom. Sprinkle the capers atop the dish, then add the arugula, and stir to combine.
To serve, divide the farro among four plates, top with the tempeh (two slices) and mound the arugula, tomatoes and lemons on top.
Serve immediately.
Serving Size: 2 slices tempeh, 1 cup cooked vegetables, 1/2 cup cooked farro
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.
Cut each block of tempeh in half lengthwise, then cut each piece horizontally. You'll end up with four rectangular pieces from each block.
Coat the bottom of a 9"x13" baking dish with half of the olive oil. Place the tempeh in the dish, rub it around in the oil, then flip and rub it around again. Place the lemon slices on top of the tempeh and scatter the tomatoes around and on top of the tempeh.
Drizzle the remaining olive oil on top, then sprinkle on the pepper. Roast for 20 minutes, flipping the tempeh halfway through cooking.
While the tempeh is roasting, prepare the farro according to package directions. Once it is tender, add the nutritional yeast and the juice of the remaining lemon.
Remove the baking dish from the oven, and place the tempeh on a serving dish or plate. Ad 1/4 cup water to the dish, and, using a wooden spoon, scrape the bottom of the dish to remove any tasty bits from the bottom. Sprinkle the capers atop the dish, then add the arugula, and stir to combine.
To serve, divide the farro among four plates, top with the tempeh (two slices) and mound the arugula, tomatoes and lemons on top.
Serve immediately.
Serving Size: 2 slices tempeh, 1 cup cooked vegetables, 1/2 cup cooked farro
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.
Member Ratings For This Recipe
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