VEGAN Breakfast Skillet – Tempeh, Kale

Breakfast Skillet – Tempeh, Kale

Low carbs, full of highly digestible protein
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Keyword: gluten-free, Nut-free
Servings: 3
Author: Admin IndiePalates


  • 1 tablespoon olive oil or coconut oil
  • 1 White Onion chopped,
  • pinch of salt
  • 2 garlic cloves minced,
  • pinch of red chili flakes optional,
  • 1 9-ounce package tempeh, chopped,
  • 3 tablespoon Bragg Liquid Aminos or coconut aminos, or tamari,
  • 2 tablespoons apple cider vinegar
  • 4 cups chopped kale
  • freshly ground black pepper.


  • In a medium skillet, warm the oil over medium-high heat.
  • Add the onion and a big pinch of salt and saute for about five minutes or until the onions are translucent.
  • Add the garlic and the chili flakes (if using) and cook for one minute more.
  • Add the tempeh, aminos, and vinegar, and give it a good stir.
  • Cover and steam the tempeh for 8-10 minutes.
  • Give it a stir periodically and make sure the tempeh isn’t sticking. If it is, add a few splashes of water to deglaze the skillet.
  • Stir in the kale and cook uncovered for 2-3 minutes or until the kale has wilted. T
  • aste and season if desired.
  • Enjoy on its own or with a few splashes of hot sauce.


SUBSTITUTION TIP: Swap the kale for whatever dark leafy green you have on hand. Collard greens, spinach, and swiss chard all work!
STORAGE TIP: This will keep for 4 days in an airtight container in the refrigerator.
Per serving total calories: 279 Total Fat: 14g
Saturated fat: 6g Cholesterol: 0mg
Sodium: 116mg Total carbohydrate:24g
Fiber: 2g Sugars: 2g Protein: 19g

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