1400 700 vegan kale and tempeh chorizo scramble  horizontal

Kale and Tempeh Chorizo Scramble

breakfast

Comfort Foods <600 Calories Breakfast
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
370
FAT
18g
CARBOHYDRATES
33g
PROTEIN
12g

MAIN INGREDIENTS

  1. 8 oz tempeh
  2. 2 oz curly kale
  3. 2 mini sweet peppers
  4. 2 tsp chorizo spice blend
  5. 2 oz vegan cheddar cheese
  6. 4 slices sourdough bread
  7. ¼ cup vegan butter
  8. 1 tbsp vegetable oil*
  9. Salt and pepper
  10. *Not included
  11. For full ingredient list, see Nutrition
Allergens: soy, tree nut, wheat
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce

Crumble the tempeh. Destem curly kale and roughly chop the leaves. Trim mini sweet peppers and thinly slice into rounds.

2
Cook the tempeh chorizo scramble

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add crumbled tempeh, chorizo spice blend, and a pinch of salt and pepper. Cook until lightly browned, 2 to 3 minutes. Add chopped curly kale and sliced mini sweet peppers. Cook until kale is wilted, 1 to 2 minutes. Add cheddar cheese, toss to combine, and remove from heat.

3
Serve

Toast the sourdough bread and spread butter on each slice. Divide the kale and tempeh chorizo scramble between plates and serve with buttered sourdough toast.