Breakfast

Tempeh and kale breakfast skillet

Name: Tempeh and kale breakfast skillet
Total time: 20 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 8½ oz Tempeh; 4 oz Kale; 2 tbsp Olive oil; 3 oz Red bell pepper; ¼ oz Smoked paprika; Garlic cloves, two, sliced; Apple cider vinegar, a splash at the end; Sea salt, to taste

Tempeh crumbles and crisps the way a sausage patty does, and it is the one meat-free breakfast protein that browns instead of going soft in the pan.

5gnet carbs

28gfat

24gprotein

370kcal

Per serving20 minServes 2

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Ingredients

For the whole dish · serves 2

Tempeh8½ oz
Kale4 oz
Olive oil2 tbsp
Red bell pepper3 oz
Smoked paprika¼ oz
Garlic clovestwo, sliced
Apple cider vinegara splash at the end
Sea saltto taste

Method

6 steps · 20 minutes

Crumble the tempeh coarsely with your hands. Cubes stay bland in the middle; crumbs are all edge.
Fry it in the oil over medium-high heat for 6 minutes without stirring much, so one side actually colors.
Add the pepper and paprika and give it 3 more minutes.
Strip the kale off its stems and add it with a spoonful of water. It wilts in about a minute.
Garlic goes in for the last 30 seconds only.
The splash of vinegar off the heat is what stops it tasting flat. Tempeh and kale are both slightly bitter and both want acid.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.