Greek Tempeh Orzo Skillet
If summer were a dish it would be this Greek Tempeh Orzo Skillet! Fresh tomatoes, basil, orzo, tempeh - cooked in one skillet and totally tasty!
Ingredients
FOR THE TEMPEH
- 16 oz tempeh broken in bite-sized pieces
- 1/4 cup olive oil
- 1 tbsp oregano
- 1 tsp smoked paprika
- 1 tsp onion powder
- salt & pepper
- 4 cloves garlic diced
- 2 tbsp balsamic vinegar
FOR THE ORZO
- 1 red bell pepper diced
- 2 tbsp sun-dried tomatoes
- 2 cups orzo dried
- 2.5 cups broth
- pepper
- balsamic glaze for serving
FOR THE TOMATOES
- 2 cups cherry tomatoes halved
- 1/3 cup olive oil
- 1 clove garlic diced
- 1 handful basil chopped
- salt & pepper
Instructions
- Combine the tempeh, olive oil, oregano, smoked paprika, onion powder and a pinch of salt & pepper in a bowl. Toss to coat evenly. Heat a skillet over medium heat and add the tempeh. Cook until browned on both sides (approx. 5 minutes). Add the garlic and balsamic and cook for 1 more minute. Transfer the tempeh to a plate.
- Add the bell pepper and sun-dried tomatoes to the pan. Cook for 2 minutes, or until tender. Add the orzo, broth and a pinch of pepper to the pan. Bring to a boil, lower heat and simmer until the liquid is absorbed (approx. 10 minutes) - stir every couple minutes so nothing sticks.
- Meanwhile, combine the tomato ingredients in a bowl. Toss to combine.
- Add the tempeh back to the skillet with the orzo and toss until heated through. Taste and add salt if needed. Top the orzo with the tomatoes, drizzle with balsamic glaze and serve.*
Video
Notes
*You can either toss the tomatoes to heat through or serve them on top cold.
*Recipe inspired by Half Baked Harvest
Nutrition
Calories: 555kcal | Carbohydrates: 53g | Protein: 22g | Fat: 30g