Morning Tempeh and Kale

This warm kale & tempeh salad in a vegan dressing is light, healthy, gluten-free and super easy to make!

Servings

2

Ready In:

 40 min

Calories:

272

Good For:

Breakfast

Ingredients

  • 2 tsp coconut oil
  • 1/2 small yellow onion , sliced into half-moons (long, thin slivers)
  • 1-2 garlic cloves minced
  • 1/2 cup marinated tempeh
  • 1/2 bunch kale , chopped into 1” pieces
  • 1 tablespoon balsamic vinegar

 

Step by Step Instructions

Step 1

Heat oil in frying pan.

Sauté onions for 5 minutes.

Add garlic, sauté another minute

Recipe Notes

Cut tempeh into bite-size cubes, marinate in tamari or soy sauce for 30 minutes

Step 2

Add tempeh and kale

Cook for 5 minutes or until tempeh is hot and kale becomes soft.

Remove from heat, sprinkle with balsamic vinegar and serve.

Nutrition

Amount Per Serving

  • Protien 20% 20%
  • Carbs 13% 13%
  • Calories 20% 20%