Black Pepper Tempeh with Cauliflower & Kale


  • 3 tablespoons coconut oil
  • 3 shallots thinly sliced
  • 1 teaspoon red pepper flakes
  • 15 small garlic cloves smashed (I used 2 Tbsp Gourmet Garden smashed garlic)
  • 1 tablespoon peeled and grated fresh ginger I used 2 Tbsp Gourmet Garden Ginger
  • 3 tablespoons soy sauce or shoyu, tamari
  • 2-4 drops Nu Naturals liquid Stevia or 1/4 cup natural cane sugar
  • 2 tablespoons water more if needed
  • 8 ounces tempeh sliced thinly
  • 12 ounces cauliflower very finely chopped
  • 1/2 bag frozen kale or a few handfuls of fresh chopped kale
  • 1 Tbsp freshly ground black pepper


  1. In a large saute pan on low heat, combine the coconut oil, shallots, red pepper flakes, garlic and ginger. Cook slowly for 10-15 minutes and don't let them brown.
  2. While the garlic is cooking, whisk together the soy sauce, sugar, and water in a small bowl.
  3. Increase the temperature in the pan to medium-high and add the tempeh. Gently mix to coat the tempeh. Add the soy mixture and mix again to coat.
  4. Add the cauliflower. Cover and cook for about 3 minutes. Remove the cover and turn up the heat to high and cook until the tempeh and cauliflower start to brown. Stir in the Kale and cook a few minutes more. You can add a little water if needed, 1 tablespoon at a time.
  5. Remove from heat and stir in the black pepper. Taste and add more pepper if you like.
  6. Serve immediately.