Zucchini with Tomato
Ingredients
2 tablespoons butter avocado1 lb. tempeh, cubed
1 zucchini, diced
4 plum tomatoes, chopped
A glass of water
1 tsp. dried Basil
1 tsp. oregano powder
4 cloves garlic, minced
Salt and pepper to taste
Directions
Directions
Heat a tablespoon of avocado oil in a wok over medium-high heat. Stir in the tempeh and sauté for about 10 minutes. Add the dried rosemary, pepper and salt, stirring after each addition. Remove the tempeh from the heat and transfer to a warm platter. Raise the heat to high and stir in the last tablespoon of avocado oil. Stir in the garlic to stir-fry for about a minute add the zucchini; continue to cook while stirring for about 3 minutes; return the tempeh to the wok; stir in the tomatoes and water. Reduce the heat, cover the wok, and simmer for about 5-7 minutes. Bon appetite.
Servings 4
