Instructions

• Steam the tempeh for 10 minutes using your preferred method.
• Combine the tamari sauce, sesame oil, rice wine vinegar, garlic, and maple syrup in a plastic bag. Add the steamed tempeh to the bag and shake to coat. Allow the tempeh to marinate for 20 minutes.
• Place the broccoli in a food processor and pulse until finely chopped. Alternatively, you can shred the broccoli with a sharp knife.
• Warm a skillet over medium heat. Then add one tablespoon of olive oil and the potatoes. Season the potatoes with salt and black pepper and cook for 15 minutes until tender and golden. Transfer the potatoes to a plate and set aside.
• Remove the tempeh from the marinade, transfer it to a cutting board, and give it a rough chop. Carefully wipe the skillet clean and return to medium heat. Add another tablespoon of olive oil to the skillet before adding the chopped tempeh. Use a spatula to break up the tempeh and cook for 7 minutes until golden. Add the onion and cook for 3 minutes until softened and lightly browned on the edges. Remove from the heat, transfer to a plate, and set aside.
• Wipe the skillet clean and warm it over medium-low heat, adding the remaining teaspoon of olive oil along with the tomatoes. Cook for 3 to 5 minutes, allowing the tomatoes to blister. Gently press down on the tomatoes with a spatula to help them release their juices.
• Stir in the chopped broccoli and continue to cook for a minute until the broccoli turns bright green. Return the potatoes and tempeh to the skillet and toss to combine. Remove from heat and serve warm and topped with avocado and hot sauce.