Tempeh with Charred Peppers and Kale

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Tempeh with Charred Peppers and KaleRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Ever tried tempeh? This soybean-based veggie protein is a great option for vegetarian or vegan sandwiches and wraps because of its firm texture and incredible flavor adaptability. We love it here with a quick soy sauce hit, layered over earthy kale.

Serves 4 (serving size: one-fourth of tempeh and about 1/2 cup kale mixture)


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1/4 cup canola oil, divided
1 (14-ounce) package tempeh, cut into (1/3-inch-thick) slices
2 tablespoons lower-sodium soy sauce
1 cup vertically sliced onion
1 red bell pepper, thinly sliced
4 cups thinly sliced Lacinato kale (about 1 bunch)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cider vinegar


1. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil to pan. Add tempeh; cook 4 minutes, turning to brown evenly. Drizzle soy sauce into pan. Immediately remove tempeh from pan; keep warm.

2. Increase heat to high. Add remaining 2 tablespoons oil to pan. Add onion and bell pepper. Cook 3 minutes, stirring occasionally. Add kale, salt, and pepper to pan; cook 1 minute, tossing to combine. Add vinegar to kale mixture; toss to coat. Divide mixture evenly among 4 plates; top evenly with tempeh.

Created date

January 2016

Nutritional Information

Calories 384
Fat 25.4 g
Satfat 3.3 g
Monofat 11.9 g
Polyfat 8 g
Protein 22 g
Carbohydrate 23 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 569 mg
Calcium 214 mg
Sugars 3 g
Est. Added Sugars 0 g