Tomato & Caper Tempeh
fresh lemon juice
¾ cup(s), undrained, Italian-style
cooked whole-wheat spaghetti
1 cup(s), steamed
Heat oil in a nonstick skillet over medium-high heat. Add capers, tempeh and tomatoes. Season to taste. Serve tempeh and tomato mixture over spaghetti with broccoli sprinkled with lemon juice.