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Lemon garlic tempeh slices over a bed of cooked kale.
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4.20 from 31 votes

Lemon Garlic Tempeh

Lemon Garlic Tempeh cooked in coconut oil and served with blanched kale. This meal is 21 Day Fix approved and counts for 1 red container, 1 green container and 1 teaspoon of oil.
Prep Time15 minutes
Cook Time20 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: 21 day fix recipe, lemon garlic tempeh
Servings: 2


  • 2 teaspoons coconut oil
  • 1 8 oz package tempeh, thinly sliced into strips
  • 1 lemon juiced
  • 4 cloves of garlic minced
  • 1/4 teaspoon fresh ginger grated
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried Italian seasoning
  • 4 drops of liquid stevia
  • 2 cups blanched kale
  • dash of sea salt and fresh ground pepper


  • Blanch your kale if you haven’t already: Place de-stemmed and chopped kale in boiling water for 3 minutes. Remove with a slotted spoon and place the kale in a bowl of ice water. Drain well. Sometimes I actually squeeze the kale to wring out all the extra liquid.
  • Melt coconut oil in a large skillet over medium heat. Add tempeh strips and cook for 2-3 minutes, flip and cook for another 2 minutes or until both sides of the tempeh slices are brown.
  • While tempeh is browning, whisk together the lemon juice, garlic, ginger, cumin, Italian seasoning and stevia in a small bowl.
  • Once tempeh has browned, add blanched kale and the lemony garlic mixture. Stir to coat. Cook for 2-3 minutes. Remove from heat. Add salt and ground pepper to taste and serve.


Serving: 1/2 of recipe | Calories: 325kcal | Carbohydrates: 28g | Protein: 25g | Fat: 12g | Fiber: 11g | Sugar: 1g