- Calories 384
- Fat 25.4g
- Satfat 3.3g
- Monofat 11.9g
- Polyfat 8g
- Protein 22g
- Carbohydrate 23g
- Fiber 3g
- Cholesterol 0.0mg
- Iron 4mg
- Sodium 569mg
- Calcium 214mg
- Sugars 3g
- Est. added sugars 0g
Tempeh with Charred Peppers and Kale
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.
How to Make It
Step 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.
Step 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.
Great Tempeh Recipe!