
4 Serving
Breakfast
Kale and Smoky Tempeh Scramble
with Sweet Peppers & Cheddar
Cook Time
4 Servings | 15 min
Nutrition (per serving)
CALORIES
340
FAT
17g
CARBOHYDRATES
32g
PROTEIN
15g
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INGREDIENTS
- 8 oz tempeh, crumbled
- 2 tsp smoked paprika
- 2 oz baby kale, roughly chopped
- 2 mini sweet pepper, thinly sliced into rings
- 2 oz shredded cheddar cheese
- 4 slices sourdough bread
- 2 oz vegan butter
Allergens: soy, wheat
Tools: Large nonstick skillet
Cook Time
4 Servings | 15 min
Nutrition (per serving)
CALORIES
340
FAT
17g
CARBOHYDRATES
32g
PROTEIN
15g
Get Recipes Delivered
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 mini sweet peppers and cook until kale is wilted, 1 to 2 minutes. Add cheddar, 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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