Photo: Jennifer Causey; Styling: Claire Spollen
Yield
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.

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.

Ratings & Reviews

Great Tempeh Recipe!

promogal
September 29, 2016
Whole family loved it!  It was great on top of the pepper/onion/chard mixture.  I will make this again. It's a keeper!