Turmeric Pan-Seared Tempeh with Sautéed Kale
A satisfying plant-based plate where golden, earthy tempeh meets the hearty crunch of sautéed kale greens.
EasyPrep 10 minCook 12 min2 servings
Nutrition facts
Per serving257Calories
19gProtein
9gCarbs
14gFat
Values computed from the official ANSES / CIQUAL database.
27 detailed micronutrients
This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.
See the breakdown in the appIngredients
- Tempeh200 g
- Kale, raw200 g
- Coconut oil1 tbsp
- Turmeric, powder1 tsp
Steps
- 1
Slice the tempeh into thin pieces and dust with turmeric, salt, and pepper.
- 2
Strip the thick stalks away from the kale and roughly tear the leaves.
- 3
Pan-fry the tempeh with half the coconut oil for 3 minutes on each side. Set aside.
- 4
In the same pan, add the remaining oil and stir-fry the kale for 5 minutes with a splash of water to soften, then serve.
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