Italian Tempeh with Garlic Broccoli and Rotini Pasta

I made a pasta dish last week for my boyfriend which I felt was a huge flop. I’ve been wanting to redeem myself and was finally able to with this meal. I am pretty happy with it. Next time I would steam the tempeh before simmering in the sauce. Depending on my audience, I’d also spice it up a bit with some red pepper flakes. Enjoy!


  • 3/4 box whole wheat rotini noodles
  • 1 pkg tempeh, cubed
  • 2 Tbls tomato paste
  • 2 Tbls tamari (or soy sauce)
  • 1 tsp Italian seasoning
  • 1 tsp red wine vinegar
  • 1 c vegetable broth
  • 5 cloves of garlic, divided
  • 2 small heads of broccoli, cut into florets
  1. Start on the tempeh by steaming it for 10-15 minutes. Transfer tempeh to a dry skillet
  2. Whisk paste, tamari, seasoning, red wine vinegar, broth and 2 cloves of garlic. Add to tempeh. Bring to a simmer, cover and reduce heat to low. Let cook for about 8-10 minutes
  3. While tempeh is simmering, start on your broccoli. Saute 3 cloves of minced garlic. Once fragrant add the broccoli and 1/2 c water or vegetable broth. Cover and steam until bright green and tender
  4. Next you can start working on the pasta. Get some water boiling and cook until noodles are soft
  5. After the tempeh has simmered, transfer to a bowl and mash half of the cubes. Wipe the skillet clean and add a little oil. Return mashed/cubed tempeh mixture to pan. Cook for about 5 minutes
  6. Drain the pasta and add to the tempeh. Serve with broccoli and extra sauce




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