Portuguese White Bean & Kale Braise with Crispy Tempeh & Crusty Bread

Ingredients

• 150 g tempeh, cut into 1-inch cubes
• 200 g canned white beans (cannellini), drained and rinsed
• 120 g fresh kale, chopped, stems removed
• 3 cloves garlic cloves, minced
• 0.5 medium yellow onion, diced
• 180 ml vegetable broth, low-sodium
• 3 tbsp olive oil, divided
• 50 g crusty sourdough bread, 1-2 thick slices
• 0.5 tsp sea salt, to taste
• 0.25 tsp black pepper, to taste
• 0.5 tsp smoked paprika, optional but recommended
• 1 tbsp fresh lemon juice, freshly squeezed

Instructions

1. 1

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add tempeh cubes and cook 8-10 minutes, stirring occasionally, until golden and crispy on all sides. Season with salt and pepper. Transfer to a plate.

2. 2

   In the same skillet, add remaining 2 tbsp olive oil. Sauté diced onion for 3 minutes until softened.