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Coconut Ginger Kale with Sesame-Crusted Tempeh

Coconut Ginger Kale with Sesame-Crusted Tempeh

Serves: 4

Category: Main Dishes - Vegan
Tags: Athletic/Higher caloric

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Rated by: 11 members

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Pair baked sesame-crusted tempeh squares with lacinato kale that has been wilted in a coconut, ginger and lime broth. Mild and nutty in flavor, tempeh is minimally processed and made from whole soybeans.

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For the Tempeh:
1 cup no-salt-added or low sodium vegetable broth
2 tablespoons rice vinegar
1 teaspoon coconut aminos
1 clove garlic, minced
1/8 teaspoon ground red pepper, or to taste
8 ounces tempeh, cut into 1/2 inch squares
1 cup unhulled sesame seeds, coarsely ground
4 tablespoons corn meal
2 tablespoons nutritional yeast
For the Kale:
1/2 cup plus 2 tablespoons coconut milk, divided (see note)
2 teaspoons minced ginger
8 cups stemmed and chopped lacinato kale (also called Tuscan or black kale; the more common curly kale would also work)
2 teaspoons fresh lime juice


To make the tempeh, combine vegetable broth, vinegar, coconut aminos, garlic and ground red pepper in a bowl. Add tempeh squares and marinate for at least 60 minutes.

Preheat oven to 350 degrees F.

Combine ground sesame seeds, corn meal and nutritional yeast in a shallow bowl. Remove tempeh from marinade and toss in sesame seed mixture to coat. Place on a lightly-oiled baking sheet and bake for 13 minutes or until lightly browned, turning occasionally.

Meanwhile, prepare the kale by heating 2 tablespoons coconut milk in a large saute pan. Add ginger and saute for one minute. Add kale and 1/4 cup of the coconut milk and saute for 2 minutes. Add remaining 1/4 cup of coconut milk, cover and cook for an additional 4 minutes until kale is wilted. Stir in lime juice.

Serve tempeh squares on a bed of wilted kale.

Note: To make your own coconut milk, blend 4 cups water and 2 cups unsweetened, shredded coconut in a high-powered blender until smooth and creamy. Save leftover milk for another use.

Calories 398; Protein 21 g; Carbohydrates 32 g; Sugars 3 g; Total Fat 23.7 g; Saturated Fat 9.1 g; Cholesterol 0 mg; Sodium 177 mg; Fiber 6.7 g; Beta-Carotene 14 ug; Vitamin C 176 mg; Calcium 531 mg; Iron 9.3 mg; Folate 77 ug; Magnesium 254 mg; Potassium 1046 mg; Zinc 3.8 mg; Selenium 9.9 ug

Comments (10):



02/21/2014 11:50 PM

Rated this recipe:

I made this for dinner tonight and it was very good! I followed the instructions exactly except I did not have the Braggs liquid aminos so I substituted low sodium soy sauce. The recipe did not state the oven temperature to use; I guessed and used 350 degrees and the tempeh cubes were perfect after about 10 minutes. I wound up with a lot of the sesame seed mixture after coating the temple but will have no problem using it for something else - it would probably be great on root veggies that you're going to roast. A very delicious and easy to make dish.


02/22/2014 11:34 AM

Rated this recipe: (no rating)

Thanks Kathy. I want to make this tonight and was just scratching my head about the oven temp!


02/25/2014 07:38 AM

Rated this recipe: (no rating)

How many servings does it make?


02/25/2014 09:49 PM

Rated this recipe: (no rating)

The oven temp is 350 degrees and the amount of protein per serving makes me pretty sure that this recipe serves two people. I made this for dinner tonight and it was just okay. It suffers from the same problem as many of Dr. Fuhrman's other recipes; there's just not a whole lot of flavor development. But I did enjoy it. I substituted the coconut milk for lite coconut milk and that saved about 60% of fat and some of the calories. I also substituted some ingredients in the tempeh coating; rice crumbs and unsweetened coconut flakes. I would love to hear more suggestions on how to liven this recipe up.


03/02/2014 02:07 AM

Rated this recipe:

I tried this. The addition of cornmeal to the crumb mix wasn't a good idea. I used Bob's Red Mill stone ground and some of the chunks were too big, they didn't soften and were like grains of sand, I'd leave it out or use corn flour. There was a ton of crumb mix left along with the marinade. I used it the next day to marinade some tofu and used the crumbs again for the tofu, and baked it just the same way. The recipe didn't specify an oven temperature. I used 350 and the tempeh could have been in longer than the 13 minutes. 20-25 would work. I would recommend using double the amount of tempeh suggested to use up more of the crumb mix and also have more to eat. My husband and I easily ate the whole thing in one sitting.


09/26/2014 08:31 AM

Rated this recipe:

I LOVE THIS RECIPE! I just paid to join this forum again just to have access to this recipe. It is worth the $17 I just paid to find it on this forum. AMazing!


04/17/2016 02:16 PM

Rated this recipe:

The mild winter allowed our kale to keep on truckin' right into spring, so we got lots on hand already. I cut a mess last night and added to it some organic broccoli, steamed for just a few minutes. Only other alteration was that I had a bit of red onion left from the pre-din guacamole so, what the Harry, might as well sauté that with the ginger. The breading for the tempeh made about twice as much as I needed and we got lotsa kale, and my wife couldn't stop raving about it sooooooo, it'll make an encore appearance tonight. I love the Fuhrman recipes but this might be Number 1. I might just steam the tempeh for 10 minutes or so, which I usually do, before dredging it in the sesame mix next time around.


02/20/2017 11:20 AM

Rated this recipe: (no rating)

For the life of me, I don't understand why people ask so often about the number of servings in Dr. Furhman's recipes.  They are ALWAYS listed, as they are in this case, at the top.  This recipe makes 4 servings.  Four.  Not two.  Hope this helps.


03/18/2019 05:56 PM

Rated this recipe: (no rating)

The recipes have been revised over the years.  The first comments are from 2014 when recipe probably omitted number of servings.


03/28/2019 07:19 AM

Rated this recipe:

This had a wonderful flavor, but it was very dry. I was wanting a sauce or something to put on top. Maybe I did something wrong!