Tempeh with Greens + Onions
Time: 5 minutes
Servings: 2
- 1 package of Tempeh (we like Lightlife flax), chopped into medium sized cubes.
- 2 Tablespoons coconut oil or extra virgin olive oil
- 1 Tablespoon Tamari (wheat-free soy sauce) or low sodium soy sauce
- 1 large white onion, chopped into a small dice
- 1 bunch of dark leafy greens such as swiss chard, kale or collards, washed and chopped
- Sea salt and ground white pepper, to taste
- Sesame seeds (optional for garnish)
Directions
Heat 1 tablespoon of coconut oil in a medium sauté pan. Add tempeh and sear on one side. Flip the tempeh and add Tamari and a sprinkle of white pepper.
In a separate large sauté pan heat 1 tablespoon of coconut oil and add your chopped onions. Sauté until translucent (about 3 minutes) and then add chopped greens. Sprinkle onions and greens with sea salt and white pepper. Continue to cook until greens are wilted.
Add cooked tempeh once it’s browned on all sides to onion and greens mixture and combine. Serve with a sprinkle of sesame seeds.
Courtesy of {Healthy} Cooking Camp
