Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Nutty, satisfying tempeh with garlicky greens.
Equipment: Frying pan
Measures and names
Ingredients
- 200 g block tempeh, sliced
- 2 tbsp oil
- 1 tsp smoked paprika
- 2 tbsp soy sauce
- 200 g spring greens (collard greens) or cabbage, shredded
- 2 garlic cloves, crushed
- Salt and black pepper
Method
- Toss the tempeh slices with the smoked paprika and soy sauce and leave for 5 minutes.
- Heat half the oil in a frying pan and cook the tempeh for 3–4 minutes each side, until deep golden and caramelised at the edges. Remove to a plate.
- Add the remaining oil, then the greens and garlic with a splash of water.
- Cover and cook for 4–5 minutes, until the greens are tender.
- Season the greens with pepper and taste before salting — the soy marinade is salty. Serve with the tempeh on top.
Swaps and tips
Tempeh has a firm, nutty texture and even more protein than tofu. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 24 g | 14 g | 9 g | 25 g | 365 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
