
Chop spinach/mince garlic.
In a large skillet, sauté tempeh in 1 teaspoon olive oil until browned on all sides. Remove from pan and set aside.
Add another teaspoon to the skillet and, over medium heat, sauté onion until soft. Stir in garlic, sun-dried tomatoes, oregano, basil, and thyme and sauté for another few minutes until fragrant.
Stir in yogurt and chicken broth, then nestle tempeh pieces in pan. Simmer for about 20 minutes.
Stir in spinach and cover pan until wilted. Top with parsley just before serving.
Ingredients
Directions
Chop spinach/mince garlic.
In a large skillet, sauté tempeh in 1 teaspoon olive oil until browned on all sides. Remove from pan and set aside.
Add another teaspoon to the skillet and, over medium heat, sauté onion until soft. Stir in garlic, sun-dried tomatoes, oregano, basil, and thyme and sauté for another few minutes until fragrant.
Stir in yogurt and chicken broth, then nestle tempeh pieces in pan. Simmer for about 20 minutes.
Stir in spinach and cover pan until wilted. Top with parsley just before serving.