Tempeh, kale, and avocado team up for a superfood-packed breakfast.
11 ingredients
1/4 cup Miso paste white
1 cup Water
16 oz Tempeh uncooked
2 medium Yellow onion
8 cup, chopped Kale raw
3 tbsp Avocado oil
1/2 tsp Salt
1 tsp Fennel seed
1 tsp Chili flakes or crushed red pepper spice
2 tsp, leaves Oregano dried
1 avocado Avocados raw
5 steps
- Whisk the miso paste and 1 cup water in a medium bowl until dissolved. Crumble the tempeh into the bowl and stir to coat. Marinate for at least 1 hour in the fridge.
- While tempeh marinates, thinly slice the onion and chop the kale, removing stems.
- Heat the avocado oil in a large saute pan on medium heat. Add onion and salt and cook for 5 minutes or until onion starts to brown, stirring occasionally.
- Add the tempeh, the tempeh marinade, kale, oregano, fennel seeds (optional), and red pepper flakes (optional) to the pan with the onion. Cook on medium heat for an additional 5 minutes, stirring occasionally.
- Place tempeh on a plate. Slice avocado and add to plate.
1 serving = 1/2 cup tempeh mixture with 1/4 avocado.
Tips:
Serve with a whole grain such as quinoa or brown rice to make a bowl, or wrap in a tortilla for a breakfast burrito.
Use a mild white or yellow miso paste for a more delicate flavor.
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