Tempeh with Charred Peppers and Kale

3 Ratings
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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.

By Robin Bashinsky
Recipe by Cooking Light March 2016

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

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

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
384 calories; fat 25.4g; saturated fat 3.3g; mono fat 11.9g; poly fat 8g; protein 22g; carbohydrates 23g; fiber 3g; iron 4mg; sodium 569mg; calcium 214mg; sugars 3g.
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