Sesame Tempeh Stirfry

seitan stew with eggplant nd pepper,vegetarian food

Tempeh is a fermented soy source that has numerous health benefits over conventional soy like tofu. While eating tofu may lead to digestive and immune dysfunction, consuming tempeh can actually provide crucial bacteria for the gut and promote overall general health. TEMP(eh)-ting, aint it?! #FFACTORAPPROVED 

INGREDIENTS (serves 4):

  • 1 Tbsp sesame oil
  • 2 tablespoons Sesame seeds
  • 1 cup red cabbage, shredded

    1. Cut tempeh into ¼ inch pieces. Wash and cut peppers and eggplant into 1/2 inch slices and add to bowl with tempeh. 
    2. Mix soy sauce and sesame oil in small bowl. Place a nonstick pan over medium heat and coat pan with soy sauce/ sesame oil mixture. 
    3. Add tempeh, peppers and eggplant to the pan and sauté until tempeh is browned and vegetables are crisp.
    4. While tempeh and vegetables are sautéing, plate shredded cabbage.
    5. Pour tempeh and vegetables over the plated cabbage and sprinkle with sesame seeds.
    6. Serve and store as desired.

    Serves 4 – This is a Step 1 Approved Recipe. 


    • FOR JOURNALING ON THE F-FACTOR DIET: 20g carbohydrate, 17g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 250 calories, 24g protein, 27g carb, 17g fiber, 10g net carb, 7g sugar, 6g fat, 4g sat fat, 189mg sodium