Ingredients
Units
Scale
2 cups cauliflower rice (we used frozen!)
1/2 cup cubed tempeh
1 small head broccoli, chopped
2 tbsp shoyu or tamari (make sure certified gluten-free if necessary for you)
sesame seeds to garnish
Instructions
Saute broccoli in a nonstick or cast iron pan with cooking spray oil over medium-hight until browned and cooked through.
Transfer broccoli to a bowl.
Add tempeh and shoyu and sauté until browned.
Add tempeh to the bowl with the broccoli.
Cook cauliflower in the pan for 5-7 minutes until soft and slightly brown.
Once cauliflower is cooked through, add the broccoli and tempeh back in and cook until ingredients are reheated and combined. Top with sesame seeds and enjoy!
