Ingredients

• 2 mini sweet peppers (or 1 bell pepper)
• 2 oz kale
• 8 oz tempeh
• 1 tsp olive oil
• 2 tsp smoked paprika
• Salt and pepper
• 2 oz shredded non-dairy cheddar cheese
• Avocado (for serving, optional)
• Siracha (for serving, optional)

Instructions

1. Prep: Slice peppers. Roughly chop kale. Crumble tempeh. Slice avocado (optional).
2. Cook the tempeh: Heat 1 tsp olive oil in a pan over medium heat. Add crumbled tempeh, 2 tsp smoked paprika, a dash of salt, and a dash of pepper to the pan and cook until browned in places (approximately 2-3 minutes).
3. Finish the scramble: Add kale and sliced peppers and cook until the kale is wilted, 1 to 2 minutes. Add cheddar, toss to combine, and remove from heat.
4. Plate:  Divide tempeh scramble among plates. Serve with sliced avocado and Siracha (optional). Enjoy!

*Caloric and nutritional values will vary based on exact ingredients and amounts used.

This recipe was adapted from Purple Carrot.