Savory Grits breakfast bowl

Hi #NOWFam!

I have another recipe for y’all this week and this time it’s a breakfast bowl including tempeh, grits, + a side of garlicky kale. I know it can be intimidating to start to cook with plant proteins for those of us who aren’t familiar- it’s a whole new world, really! Heads up- this recipe includes marinating the tempeh ahead of time for a few hours so be sure to plan ahead. I have to credit my husband for the kale recipe here- it’s his specialty. 

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NUTRITION TIP:

Tempeh is a great source of plant-based protein. Did you know that tempeh has different nutrition stats than it’s cousin, tofu? Tempeh retains the entire soybean during it’s fermentation process- offering both more fiber and iron than tofu. Tofu is still a great choice for protein, but tempeh might leave you feeling a bit more satisfied! 

INGREDIENTS:

Tempeh Bacon:

  • 3 tbs tamari or soy sauce

  • 1 tbs tomato paste

  • 1 tbsp liquid smoke

  • ½ cup vegetable broth

  • ½ tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp apple cider vinegar

  • 1 tbs oil (olive, canola, whatever ya have!)

  • 1 tbsp maple syrup

  • 1 block tempeh

Cheesy Grits:

  • 1 cup grits

  • 3 cups water

  • 1 tsp salt

  • ½ cup vegan cheese shreds (I love Violife or Follow Your Heart brand)

  • 1 tbsp butter

  • 1 tsp garlic powder

Garlicky Kale:

  • 1 bunch kale, chopped

  • 5 garlic cloves, minced

  • Olive oil

  • 1 tsp crushed red pepper flakes

  • 1 tsp onion powder

  • Salt to taste

Directions:

Tempeh Bacon:

  1. Slice tempeh into 1 inch wide slices along the short edge of the tempeh brick.

  2. Whisk all ingredients together and marinate for about 2 hours- up to overnight.

  3. Using either a cast iron pan or grill pan, use a small amount of oil on the base of the pan and arrange tempeh. Cook for about 6 minutes each side, splashing some of the extra marinade into the pan every couple minutes to deglaze + for max flavor!

Cheesy Grits:

  1. Boil water 

  2. Add 1 cup of grits, turn heat down to low, and cook for 5 minutes, stirring occasionally

  3. After about half of the water is absorbed, add in your cheese, butter, and garlic powder

  4. Keep on low heat till cheese is melted- about 3-5 minutes

Garlicky Kale:

  1. Heat 1 tbs olive oil in large skillet over low-medium heat

  2. Add in 5 cloves of minced garlic and cook for about 2 minutes

  3. Place chopped kale in pan and sautee till slightly wilted

  4. Add in spices + cook till wilted + bright green

You can arrange your three components in a bowl together or side by side- either way, you’re ready for a yummy + balanced breakfast!

Enjoy + let us know if you try this recipe out via tagging us at @nowyoga_pdx

Be well,

Emily Rae, RD, E-RYT

www.emilyraewellness.com

#nowyoga