Name: Pan-seared tempeh with sautéed greens
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz tempeh, sliced into 1/2-inch strips; 1 tbsp low-sodium soy sauce; 1 tsp avocado oil; 5 oz kale, stemmed and torn; 2 cloves garlic, minced; 1 1/2 tsp lemon juice; 1/4 tsp salt; 1 tsp tahini; 3/4 tsp maple syrup; 1 1/2 tsp warm water

Nutrition

Per serving

480 calories

Protein: 42g; 32% of calories
Carbs: 27g; 21% of calories
Fat: 28g; 48% of calories

Instructions

Prep 15 min · Cook 0 min

In a small bowl, whisk the tahini, maple syrup, and warm water together until smooth and pourable. Set the sauce aside.
Heat half the avocado oil in a 12-inch nonstick skillet over medium-high heat. Arrange the tempeh strips in the pan and cook for 4 minutes. Flip and cook for 4 minutes more until golden brown and crispy. Drizzle with the soy sauce and toss for 1 minute to coat. Remove the tempeh from the pan and arrange in a single layer on a plate so it stays crisp. Done when golden brown and crispy.
Add the remaining oil to the same skillet over medium heat. Add the garlic and cook for 1 minute until fragrant. Stir in the kale and salt. Cook for 3 to 4 minutes, stirring often, until the greens are wilted. Finish with the lemon juice and remove from the heat. Done when wilted and bright green.
Pile the sautéed kale on the plate. Arrange the seared tempeh strips on top of the greens. Drizzle the tahini sauce over the tempeh and serve immediately.

Nutrition

Ingredients

Instructions

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