Portuguese White Bean & Kale Breakfast Braise with Crispy Tempeh Croutons
Prep 12 min · Cook 18 min · Serves 1 · medium
A warming, savory Portuguese-inspired breakfast featuring creamy cannellini beans, garlicky sautéed kale, and cumin-roasted tempeh cubes served over toasted sourdough. Aromatic broth infused with smoked paprika and bay leaf creates a comforting, protein-rich morning meal.
Ingredients
- 100 grams tempeh, cut into 1-inch cubes
- 0.75 cup cannellini beans (canned), drained and rinsed
- 1.5 cups fresh kale, chopped, stems removed
- 0.75 cup vegetable broth, low-sodium
- 3 cloves garlic cloves, minced
- 0.25 medium onion, diced
- 2 tablespoons extra-virgin olive oil, divided
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground cumin
- 1 whole bay leaf
- 0.25 teaspoon sea salt
- 0.125 teaspoon black pepper
- 1 slice sourdough bread, toasted
- 1 teaspoon fresh lemon juice
Instructions
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