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Three-Flavored Tempeh

4
Points® value

Meal Items

tempeh

⅓ cup(s), cut into chunks

olive oil

1 tsp

dried thyme

¼ tsp(s)

black pepper

⅛ tsp

ground oregano

¼ tsp(s)

fresh spinach

4 cup(s), torn and slightly damp

unsalted dry roasted pistachio nuts

¼ oz

golden seedless raisins

2 tbsp(s)

sweet potato

5 cup(s), cooked

Notes

Coat tempeh with olive oil. Toss tempeh, thyme, pepper and oregano in a small bowl until well coated. Season to taste. Heat a non-stick skillet coated with cooking spray over medium-high heat. Sauté tempeh. Heat another non-stick skillet coated with cooking spray over medium-high heat. Add spinach, nuts and raisins. Sauté until spinach is wilted. Season to taste. Serve tempeh with spinach and potato.

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