Alkaline Tempeh and Veggie Stir Fry


  • This recipe makes 2 cups. 
  • This recipe makes 2 servings. 
  • 1 Serving = 1 cup. 

Ingredients: 

  • Olive Oil, extra virgin 1 tbsp(s) 
  • Tempeh, raw, firm 18 oz 
  • Carrots, baby, raw 3 oz 
  • Broccoli, flower clusters, raw 1 cup(s) flowerets 
  • Cauliflower, raw 1 cup(s) 
  • Asparagus, raw 3 spear, medium (5-1/4" to 7" long) 
  • Dandelion greens, raw 2 cup(s), chopped 
  • Garlic, raw 2 clove(s) 
  • Onions, raw 1/2 cup(s), chopped 
  • Liquid Aminos (Braggs) 1 1/2 tsp 

Instructions: 

  • Clean vegetables and chop into stir fry sizes. 
  • Slice tempeh into half inch cubes. Steam for 30 minutes than marinate for 20 minutes in tamari sauce or Braggs Liquid Aminos.
  • Heat oil and garlic and onions in a large skillet or wok over medium-high heat. Add the vegetables. 
  • Add tofu. 
  • Add some Bragg Liquid Aminos which is a natural soy sauce alternative. 
  • Cook, stirring constantly, 2-3 minutes, until tofu browns slightly. 
  • Add vegetables. 
  • Stir for 1 minute, remove from heat and stir in teriyaki sauce. 
  • Serve with brown rice 

Tip: 

Feel free to add other alkaline veggies of choice. 

Nutrition Information for 1 Serving: 
  • Calories:  517 kCal   
  • Saturated Fat:  30 grams 
  • Carbohydrates:  30 grams 
  • Fat:  45 grams 
  • Protein:  4 grams  
  • Sodium:  0 mgs 
  • Fiber:  11 grams  
  • Cholesterol:  218 mgs  


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