Celebrating FRIYAY with this smoky tempeh bowl filled with steamed kale, garlicy…

Celebrating FRIYAY with this smoky tempeh bowl filled with steamed kale, garlicy roasted potatoes, a savoury sauce and the star of the show- Smoky tempeh ? I love tempeh because of its high protein content, and it has a heartier, slightly nuttier flavour than tofu.
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To make the tempeh ??:
1. Cut tempeh into slices (about ½ inch thick), and place on a large pan. Add ½ cup of water to the pan, and steam slices on medium heat, covered, for about 6 minutes, flipping half-way through.
2. Meanwhile, whisk together 3 tbsp of neutral tasting oil, a splash of liquid smoke (optional), 1 tsp of smoked paprika, 1 tsp of garlic powder, a pinch of black pepper, 1 tbsp of maple syrup, and ½ tbsp of soy sauce.
3. Once tempeh is done steaming, remove excess water from the pan.
4. Brush the marinade onto the tempeh slices, and cook on medium heat for about 5-7 more minutes, flipping every few minutes. The tempeh should be golden brown on each side. Enjoy! ✨

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