Portuguese White Bean & Kale Breakfast Braise with Crispy Tempeh Croutons

Ingredients

• 100 grams tempeh, cut into 1-inch cubes
• 3/4 cup cannellini beans (canned), drained and rinsed
• 1 1/2 cups fresh kale, chopped, stems removed
• 3/4 cup vegetable broth, low-sodium
• 3 cloves garlic cloves, minced
• 1/4 medium onion, diced
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1 whole bay leaf
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 slice sourdough bread, toasted
• 1 teaspoon fresh lemon juice

Instructions

1. 1

   Preheat oven to 400°F. Toss tempeh cubes with 3/4 tablespoon olive oil, cumin, salt, and pepper. Spread on baking sheet and roast for 12-14 minutes until golden and crispy, stirring halfway through.

2. 2

   While tempeh roasts, heat remaining 1 1/4 tablespoons olive oil in a large saucepan over medium heat. Add diced onion and sauté for 2 minutes until softened.