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

Kale and Tempeh Chorizo Scramble

with Sweet Peppers & Cheddar

Tags: <600 Calories, Nut-Free, Quick and Easy
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
350
FAT
19g
CARBOHYDRATES
30g
PROTEIN
15g

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INGREDIENTS

  1. 8 oz tempeh, crumbled
  2. 2 tsp chorizo spice blend
  3. 2 oz curly kale, destemmed and roughly chopped
  4. 2 mini sweet peppers, sliced into thin rounds
  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, wheat
Tools: Large nonstick skillet
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
350
FAT
19g
CARBOHYDRATES
30g
PROTEIN
15g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the 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.

2
Serve

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

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