Spicy Tempeh and Kale Quinoa Bowl

Sautéed spicy tempeh, seasoned curly kale, and topped with hemp hearts over a bed of quinoa. Sriracha and chili garlic sauce team up to bring a medium heat level.

Tempeh Overview

Tempeh is a plant-based protein made from fermented soybeans. The fermentation process binds the soybeans together, making the starches in tempeh more easily digestible.

Tempeh has a mild, nutty flavor that is often described as earthy. It can absorb the flavors of marinades or sauces, making it a versatile ingredient for various dishes. The texture is firm and can be sliced, cubed, or crumbled.

Tempeh originated in Indonesia and has been a part of Indonesian cuisine for over 400 years. It is a staple ingredient often found in vegetarian and vegan dishes.

Cooking Notes

Cube the tempeh into approximately one inch square pieces. The packaging is usually vacuum packed with a second layer of plastic over the first. Which can make them a little tricky to get open.

The trick that I have found to be the easiest method to open the tempeh is to take a sharp knife on a cutting board and cut through both the tempeh and the packaging. This is demonstrated in the YouTube video above. Place the cubed tempeh in a bowl.

Prep the veggies next. Start by chopping the onion and mincing the garlic. For this recipe I used pre-chopped kale in a bag. But if you are using fresh then remove the stems and coarsely chop.

In a two cup measuring cup, or small microwave safe bowl, add the water and then heat in the microwave for 30 seconds. This will help the other ingredients dissolve. Add the remaining marinade ingredients and mix well.

For this recipe we used tri-color quinoa but you could easily substitute for one of the other varieties. Cook the quinoa based on the instructions on the packaging.

Bring a skillet or large frying pan up to medium heat. Add a tablespoon of olive oil and sauté the tempeh for two to three minutes. Then add the spicy marinade and cook until the liquid evaporates.

Add another tablespoon of olive oil at this stage and cook the tempeh for another five to ten minutes. Use a silicone spatula to turn the mixture periodically so nothing sticks to the pan. Then remove the tempeh from the pan by placing it in a medium mixing bowl.

Now it is time to turn our attention to cooking the veggies. Add a tablespoon of olive oil and then add the onion and garlic. Sauté until the onion turns translucent. While it is cooking measure the veggie broth and get the chili garlic sauce out and put it on standby.

Add the kale when the onions and garlic are starting to brown. Then add the veggie broth and chili garlic sauce. Periodically stir the mixture with a silicone spatula. Put the lid on the pan in between stirring the mixture to help steam the kale. Cook for approximately 10 to 20 minutes or until the kale is tender. It helps to taste test a few pieces when the time approaches the 20 minute mark.

When the kale is ready then we can add the tempeh back to the pan. Fold the mixture to incorporate all the ingredients. Put the lid on the pan and allow the tempeh to come back up to temperature.

To serve add some quinoa to the bottom of a bowl. Then using a serving spoon add the spicy tempeh and kale mixture over the top. Garnish with a healthy dose of hemp hearts or try some of the optional toppings listed below in the recipe.

Variations and Substitutions

Tempeh – If you can’t find tempeh or you are feeling adventurous you can easily swap it for tofu knots, tofu, or seitan.

Kale – There are two greens that come to mind that would be a suitable replacement: spinach or broccoli rabe ( also known as rapini ).

Quinoa – Replacing tri-color quinoa with white quinoa, jasmine rice, white rice, pasta or your favorite grain might be an avenue to explore.

Storage

For leftovers I usually reach for a glassware storage container from this Pyrex set. Place the quinoa on the bottom and then add the spicy tempeh and kale mixture on top. These should keep nicely in the refrigerator for several days before the freshness starts to taper off.

If you liked this recipe then be sure to check out our other recipes below:

• Tofu Knots with Kale and Bell Pepper
• Spicy Seitan and Broccoli Rabe Pasta
• Coconut Curry Tofu Knots
• Peanut Curry with Tofu and Veggies