Grilled Tempeh with Kale
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's one of my favorite quick weeknight dinners that never fails to impress. This grilled tempeh with kale is ready in under an hour and tastes absolutely delicious without requiring any fancy techniques. Tempeh is such a fantastic plant based protein that's packed with probiotics for gut health, and I love how it gets crispy and flavorful on the grill. The real magic happens when you toss everything together with that balsamic maple glaze and a handful of massaged kale. Best part? You probably have most of these ingredients already at home, making this both budget friendly and surprisingly simple to pull together on a busy evening.
Ella x
Ingredients
- 1 block (8 oz)tempeh(sliced lengthwise into 1/2-inch planks)
- 5 tablespoonsolive oil
- 3 tablespoonsbalsamic vinegar
- 2 tablespoonstamari or soy sauce
- 1 tablespoonmaple syrup
- 4garlic cloves(minced)
- 1420 mlfresh kale(chopped, stems removed)
- 1 teaspoonred pepper flakes
- 2 tablespoonslemon juice
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
Detail level
Instructions
- 1
Whisk together 3 tablespoons olive oil, balsamic vinegar, tamari, maple syrup, and smoked paprika in a shallow bowl to create the marinade.
Tip: Make this marinade at least 30 minutes ahead if you have time for deeper flavor development.
- 2
Submerge tempeh planks in the marinade for 15 minutes, turning once halfway through to ensure even coating on both sides.
Tip: Tempeh is porous and absorbs marinades well, so even brief marinating adds significant flavor.
- 3
Heat your grill to medium-high heat. Once hot, lightly oil the grates to prevent sticking.
Tip: If using a grill pan indoors, heat it over medium-high heat until it shimmers.
- 4
Place marinated tempeh planks directly on the grill and cook for 5-6 minutes per side until deep char marks appear and the exterior becomes crispy.
Tip: Resist moving the tempeh too early; let it sit undisturbed for the first few minutes to develop those beautiful grill marks.
- 5
While tempeh grills, warm the remaining 2 tablespoons olive oil in a large skillet over medium heat and add minced garlic and red pepper flakes.
Tip: Watch the garlic carefully to avoid burning; you want fragrant and golden, not brown.
- 6
Add chopped kale to the skillet with garlic, stirring frequently for 4-5 minutes until the leaves begin to wilt and develop light browning at the edges.
Tip: Add kale in batches if your skillet is small; overcrowding will cause steaming instead of crisping.
- 7
Season the kale with sea salt, black pepper, and lemon juice, tossing well to coat evenly.
Tip: The lemon juice adds brightness that complements both the smoky tempeh and the earthiness of the kale.
- 8
Transfer grilled tempeh to serving plates and top with the garlicky kale, drizzling any pan juices over the top.
Tip: Serve immediately while the tempeh is still warm and the kale maintains its crispy texture.
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