Greek Tempeh Orzo Skillet

If summer were a dish it would be this Greek Tempeh Orzo Skillet! Fresh tomatoes, basil, orzo, tempeh - cooked in one skillet and totally tasty!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the tempeh, olive oil, oregano, smoked paprika, onion powder or garlic powder and salt & pepper in a bowl. Toss to coat evenly (Let it marinate for a few hours if you have time). Heat a skillet over medium heat and add the tempeh. Cook until browned on both sides (approx. 5 minutes). Add the balsamic vinegar and cook for 1 more minute. Transfer the tempeh to a plate.

Step 2

Add the bell pepper and sun-dried tomatoes to the pan. Cook for 2 minutes, or until tender. Add the orzo, broth and a pinch of pepper to the pan. Bring to a boil, lower heat and simmer until the liquid is absorbed (approx. 10 minutes) - stir every couple minutes so nothing sticks.

Step 3

Meanwhile, combine tomato, basil leaves and balsamic vinegar in a bowl. Toss to combine.

Step 4

Add the tempeh back to the skillet with the orzo and toss until heated through. Taste and add salt if needed. Top the orzo with the tomatoes, drizzle with balsamic glaze and serve.

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