A Bright and Flavorful Tempeh Dish Paired with Kale
This dish combines crispy tempeh with a tangy lemon-garlic sauce and nutrient-rich kale, offering a quick and healthy meal perfect for any time of day.
Serves: 4
Cooking Time: 20 minutes
Ingredients:
2 tsp coconut oil
200g pack of ProTempeh, thinly sliced into strips
Juice of 1 lemon
4 garlic cloves, minced
¼ tsp grated fresh ginger
¼ tsp ground cumin
¼ tsp dried Italian herbs
1 tsp honey
2 cups kale, blanched
Pinch of sea salt and freshly ground black pepper
Instructions:
Blanch the Kale if not done yet, blanch the kale by placing de-stemmed and chopped kale in boiling water for about 3 minutes. Remove with a slotted spoon and immediately transfer to a bowl of ice water to cool. Drain well, squeezing out any extra liquid.
Cook the Tempeh: Heat the coconut oil in a large frying pan over medium heat. Add the tempeh strips and cook for 2-3 minutes per side, or until both sides are golden brown and crispy.
Make the Lemon Garlic Sauce while the tempeh cooks, whisk together lemon juice, minced garlic, grated ginger, cumin, Italian herbs, and honey in a small bowl.
Combine Tempeh, Kale, and Sauce: Once the tempeh is golden brown, add the blanched kale to the pan. Pour in the lemon-garlic sauce and stir to coat everything evenly. Let cook for another 2-3 minutes until heated through and flavours are well blended.
Finish and Serve: Remove from heat and season with sea salt and freshly ground black pepper to taste.
Serve this flavourful lemon garlic tempeh with kale as a wholesome, plant-based option for a nutritious meal!