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Kale and Smoky Tempeh Scramble with Sweet Peppers & Cheddar
4 Serving Breakfast

Kale and Smoky Tempeh Scramble

with Sweet Peppers & Cheddar

Tags: Less Prep <600 Calories Nut-Free
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
340
FAT
17g
CARBOHYDRATES
31g
PROTEIN
15g


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INGREDIENTS

  1. 8 oz tempeh, crumbled
  2. 2 tsp smoked paprika
  3. 2 oz baby kale, roughly chopped
  4. 2 mini sweet peppers, sliced into thin rounds
  5. 2 oz vegan cheddar
  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, wheat
Tools: Large nonstick skillet
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
340
FAT
17g
CARBOHYDRATES
31g
PROTEIN
15g


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INSTRUCTIONS

1
Cook the smoky tempeh scramble

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tempeh, paprika, and a pinch of salt and pepper. Cook until tempeh is lightly browned, 2 to 3 minutes. Add kale and sweet peppers and cook until kale is wilted, 1 to 2 minutes. Add cheese, toss to combine, and remove from heat.

2
Serve

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

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