Preparation Time: 10minutes Cooking Time: 15minutes
6 slices tempeh, chopped
2 tbsp butter
4 tofu, cut into 1-inch cubes
Salt and ground black pepper to taste
4 garlic cloves, minced
1 cup baby kale, chopped
1 ½ cups full- fat heavy creaminutes
1 medium head broccoli, cut into florets ¼ cup shredded parmesan cheese
Put the tempeh in a medium skillet over medium heat and fry until crispy and brown, 5 minutes.
Spoon onto a plate and set aside.
Melt the butter in the same skillet, season the tofu with salt and black pepper, and Cooking Time: on both sides until goldern-brown.
Spoon onto the tempeh’s plate and set aside.
Add the garlic to the skillet, sauté for 1 minute.
Mix in the full- fat heavy cream, tofu, and tempeh, and kale, allow simmering for 5 minutes or until the sauce thickens. Meanwhile, pour the broccoli into a large safe-microwave bowl, sprinkle with some water, season with salt, and black pepper, and microwave for 2 minutes or until the broccoli softens.
Spoon the broccoli into the sauce, top with the parmesan cheese, stir and Cooking Time: until the cheese melts.
Turn the heat off.
Spoon the mixture into a serving platter and serve warm.
Calories:193, Total Fat:20.1g, Saturated Fat:12.5g, Total Carbs:3g, Dietary Fiber:0g, Sugar:2g, Protein:1g, Sodium:100mg