Soy Tempeh Skillet

This is a recipe I came up with while playing with the ingredients I had in my refrigerator and pantry. All the ingredients came from Trader Joes. The Tempeh is now accessible in the refrigerated section. You can also substitute the red onion for shallots or sweet onions. You can also choose yellow or red peppers instead of green peppers.

This is a fast, healthy and protein packed meal. This is an ideal and easy choice for a quick dinner or lunch.

Serves 2
Ingredients
- 1/2 red organic onion, finely diced
- 1/2 organic green pepper, finely diced
- 1 organic Zucchini, chopped
- 2 cups crumbled soy (Use Morningstar, Boca, or your choice)
- 2 tablespoons of olive oil
- 1/2 can italian seasoned tomatoes
- 2 cups tempeh
- Shredded organic Soy cheese for topping

Instructions:
1. Heat your wok or skillet on medium heat
2. Add 2 tablespoons of olive oil
3. Add onions, peppers and zuccini and grill for 2 minutes
4. Add 2 cups of soy and tempeh and mix well for 1-2 minutes
5. Add the 1/2 can of tomatoes and mix well.
6. Pour into a bowl and top with shredded soy cheese.

**Alternative Choice: Follow steps one through five. Preheat oven to 350 degrees. Pour into pyrex caserole dish and layer top with shredded soy cheese. Bake in oven for 15 minutes or until cheese is melted and top is brown**

Serve and Enjoy!!!