Roasted Tempeh with Kale
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in less than an hour and tastes so much better than takeout. Crispy roasted tempeh paired with massaged kale creates this wonderful textural contrast, and the ginger garlic sauce ties everything together beautifully. Kale is packed with nutrients like vitamin K and iron, so you're getting real nourishment in every bite. Best of all, it's incredibly budget friendly and uses simple pantry staples you probably already have on hand.
Ella x
Ingredients
- 454 gtempeh(cut into ¾-inch cubes)
- 1893 mlfresh kale(stems removed, roughly chopped)
- 5 tbspolive oil
- 3 tbsptamari or soy sauce
- 2 tbsprice vinegar
- 1 tbspmaple syrup
- 6garlic cloves(minced)
- 1 tbspfresh ginger(grated)
- 2 tbspsesame seeds(toasted)
- ¼ tspred pepper flakes
- ½ tspsea salt
- ¼ tspblack pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
Tip: Preheating ensures the tempeh and kale crisp up evenly and quickly.
- 2
In a small bowl, whisk together tamari, rice vinegar, maple syrup, minced garlic, ginger, red pepper flakes, salt, and pepper to create the marinade.
Tip: The combination of soy-based and acidic elements adds depth and helps tenderize the tempeh.
- 3
Place tempeh cubes in a medium bowl and pour half the marinade over them. Toss gently to coat and let sit for 10 minutes, allowing the flavors to absorb.
Tip: Don't over-toss as tempeh can crumble; a gentle coating is all you need.
- 4
In a separate large bowl, massage the chopped kale with 2 tablespoons of olive oil and a pinch of salt for about 2 minutes until it begins to soften and darken slightly.
Tip: Massaging breaks down the kale's cell walls, making it more tender and easier to digest.
- 5
Spread the marinated tempeh cubes on one prepared baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil.
Tip: Arrange in a single layer to ensure even browning and crispiness.
- 6
Spread the massaged kale on the second baking sheet and drizzle with the remaining 2 tablespoons of olive oil. Season lightly with additional salt and pepper.
Tip: Use high heat with kale to create crispy chips rather than soggy greens.
- 7
Place both sheets in the preheated oven. Roast the tempeh for 30-35 minutes, stirring halfway through, until golden brown and crispy on the edges.
Tip: The tempeh should have a golden exterior that's slightly crunchy while remaining tender inside.
- 8
Meanwhile, roast the kale for 12-15 minutes until the leaves are crispy and just beginning to brown at the edges. Remove from oven when done.
Tip: Watch the kale closely as it can burn quickly; remove it before the tempeh is fully cooked.
- 9
Once both are cooked, transfer the tempeh and kale to a large serving bowl. Drizzle with any remaining marinade and toss gently to combine.
Tip: The residual heat will help any remaining marinade coat everything evenly.
- 10
Garnish generously with toasted sesame seeds before serving. Taste and adjust seasoning as needed.
Tip: Sesame seeds add a nutty crunch and boost the umami flavor profile of the dish.
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