Tempeh Zoodle Stir Fry

CP Phase Lunch Green food vegan vegetarian pescatarian halal kosher dairy-free nut-free egg-free shellfish-free fish-free pork-free low-histamine

Tempeh is fermented and high in protein. Zucchini noodles are low-carb and hydrating. Ginger and garlic support digestion and thermogenesis.

🥦 Ingredients

  • ●½ block tempeh (~
  • ●150 g), cubed
  • ●2 cups zucchini noodles
  • ●1 tsp grated ginger
  • ●2 cloves garlic, minced
  • ●1 tbsp olive oil
  • ●Salt and pepper to taste Optional – chili flakes or scallions

🧂 Seasoning Tips

Add turmeric or coconut aminos. A splash of lime juice jazzes up the dish.

👩‍🍳 How to Make It

1
Sauté tempeh in oil until golden. Add garlic and ginger. Stir fry for 1 minute. Add zucchini noodles and cook for 2 – 3 minutes. Season and garnish.

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