Kale and Tempeh Chorizo Scramble

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tempeh, chorizo spice blend, 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 cheese, toss to combine, and remove from heat.

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