Tempeh is my new favorite plant protein source. It has an earthy, nutty texture that tends to take on the flavors it's cooked with. It's a fermented soy product (that means you'll get probiotics!) that comes in firm blocks that you can cut, crumble, or leave whole to cook. I have to admit though, the real reason I'm blogging about tempeh is because the nutrition geek in me loves that it's a metabolic motherload of nutrition.
Tempeh and Kale Stir-Fry1 block (8oz) tempeh, crumbled or cut into 1/2 inch pieces
1/4 cup reduced sodium soy sauce
2 tablespoons water or rice vinegar
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1/8 - 1/4 teaspoon crushed red pepper
1 large bunch of kale, thick center stems removed if desired (eliminates any bitterness)
1 red bell pepper, sliced
1/2 onion, diced
2 tablespoons water
1 tablespoon brown sugar
1 teaspoon cornstarch
1. Stir tempeh, soy sauce, water/vinegar, garlic, ginger, and crushed red pepper in medium bowl. Let marinate 15 minutes up to 1 hour.