1½ cups finely ripped or shredded kale, stems removed
1 cup diced red pepper
1 stalk green onion, finely sliced
1 lemon, sliced into wedges
4-6 corn tortillas
Marinade:
1 tbs coconut oil
1 tbs white miso paste
3 tbs soy sauce
¼ tsp fresh minced ginger
1 large minced garlic clove
⅓ cup water
Instructions
Place large skillet on the stove on medium heat.
Combine marinade ingredients in the skillet and stir until warm and combined.
Crumble the tempeh into small pieces into the warmed marinade in the skillet. Stir to coat tempeh crumbles. Allow to cook for 5 minutes.
While tempeh is cooking, you can slice your kale, red pepper, and green onion if you have not already.
Once tempeh has cooked for 5 minutes, add red pepper, kale, and ½ of the sliced green onion. Stir to combine and allow to cook until kale it wilted and red pepper just starts to soften.
Warm corn tortillas on a small skillet until lightly browned.
Add tempeh mixtute to toasted tortillas, top with more green onion and a lemon squeeze. Enjoy!
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/tempeh-kale-miso-tacos/