Kale and Bean Tempeh Scramble

Kale and Bean Tempeh Scramble

  • 4 oz. tempeh
  • 6 tablespoons liquid egg whites
  • ¼ cup orange bell pepper
  • 1 cup chopped kale
  • ¼ cup chopped onion
  • 1/3 cup black beans
  • 1 tablespoon roasted milled flax seed
  • Hot sauce to taste
  1. Place skillet over medium heat and break tempeh into pieces. Add liquid egg whites.
  2. Add tempeh, veggies, and beans to the whites and stir until eggs are cooked and vegetables are soft. Add seeds.
  3. Splash hot sauce on top, plate ands serve.
  • 444 calories
  • 42 grams protein
  • 15 grams fat
  • 38 grams carbs

Tempeh-Scramble-3

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