4.2 from 96 votes
Lemon Garlic Tempeh
Lemon Garlic Tempeh cooked in coconut oil and served with blanched kale. This meal is 21 Day Fix approved and counts for 1 red container, 1 green container and 1 teaspoon of oil.
Prep Time
15 mins
Cook Time
15 mins
Servings: 2
Calories: 325 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 2 teaspoons coconut oil
- 1 8 oz package tempeh, thinly sliced into strips
- 1 lemon juiced
- 4 cloves of garlic minced
- 1/4 teaspoon fresh ginger grated
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried Italian seasoning
- 4 drops of liquid stevia
- 2 cups blanched kale
- dash of sea salt and fresh ground pepper
Instructions
- Blanch your kale if you haven’t already: Place de-stemmed and chopped kale in boiling water for 3 minutes. Remove with a slotted spoon and place the kale in a bowl of ice water. Drain well. Sometimes I actually squeeze the kale to wring out all the extra liquid.
- Melt coconut oil in a large skillet over medium heat. Add tempeh strips and cook for 2-3 minutes, flip and cook for another 2 minutes or until both sides of the tempeh slices are brown.
- While tempeh is browning, whisk together the lemon juice, garlic, ginger, cumin, Italian seasoning and stevia in a small bowl.
- Once tempeh has browned, add blanched kale and the lemony garlic mixture. Stir to coat. Cook for 2-3 minutes. Remove from heat. Add salt and ground pepper to taste and serve.
Cup of Yum
Nutrition Information
Serving
1/2 of recipe
Calories
325kcal
(16%)
Carbohydrates
28g
(9%)
Protein
25g
(50%)
Fat
12g
(18%)
Fiber
11g
(44%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 325
% Daily Value*
| Serving | 1/2 of recipe | |
| Calories | 325kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Fiber | 11g | 44% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.