top of page

RECIPE: Lemon Garlic Tempeh

Originally posted on Eating Bird Food.


  • 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


  • 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.


bottom of page