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Tempeh + Greens

This recipe is easy, hearty, nourishing, and nutrient dense. It is so quick to make and to prepare and involves very little prep and ingredients. I consider this my go-to for dinner when I have been training hard or when I need to feel grounded. It is loaded with protein, fiber, antioxidants, and fermented foods for good digestion. Feel free to mix up which greens fit your mood or with what you can find. Don't have kale? Switch with spinach, chard, collard greens, or bok choy. Broccoli unavailable? Try cauliflower or asparagus. Don't want to eat soy? Substitute the soy tempeh for chickpea, lentil, or pea tempeh. Those are a bit harder to find in smaller cities and off-the-beaten path locations but you get the idea! Get creative!

Recipe

1 handful of tempeh, cubed

3 small tomatoes or handful of cherry tomatoes

1 head of brocolli

3-5 leaves of lacinato kale

1 tbsp miso

1-2 tbsp olive oil

1/4 cup dried wakame seaweed

1/4 cup nutritional yeast

1 tbsp black sesame seeds

pinch of sea salt


Directions

Start by prepping your ingredients. I like to chop the tempeh into cubes here. For one person, a handful will do. Place 1/4 cup of dried wakame seaweed into water to reconstitute. Then prepare the skillet with medium heat, adding the 1-2 tbsp of EVOO. While the pan heats, rinse and strip the kale of its stems and tear the kale into smaller bits. `Place the tempeh into the skillet and toss it a few times to coat in the oil. Let it sit while washing and chopping the broccoli and tomatoes small bit size pieces. Once the tempeh is golden on one side, place the brocolli and tomatoes onto the skillet and again, give it a toss. Add in the wakame once it has reconstituted and depending on the wakame you have, consider chopping it as well into smaller pieces. Place a cover over the skillet and let the ingredients steam. You may need to reduce the heat if you feel anything is starting to stick to the pan. Then once the veggies and tempeh seem finished, turn the heat off and fold in the kale so that it wilts and doesn't overcook. Add in miso and sea salt to taste. I like the umami nature of miso and nutritional yeast so I usually add in about 1 tbsp of miso, coating the ingredients fully by mixing it all in and then I add a good heaping amount of nutritional yeast (but I'm also crazy for it!). If you need more salt, add in a pinch to taste. Top with sesame seeds. Feel free to give those a little toss on the skillet too if you like them crunchy.


Et voila! Enjoy!