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Tempeh with Charred Peppers and Kale

Photo: Jennifer Causey; Styling: Claire Spollen


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

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.


  • 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

Nutrition 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

How to Make It

  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.