Get ready to elevate your plant-based cooking game with these Crispy Tempeh Steaks with Sun-Dried Tomato Cream Sauce. A flavorful twist on the classic Marry Me Chicken, the probiotic-packed tempeh delivers a satisfying crunch. Baby kale comes in with a pop of green and prebiotic fiber, while the sun-dried tomato sauce, rich with Parmigiano-Reggiano, brings everything together. Read on for our expert tips, including where to find tempeh at the grocery store.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
- Tempeh can be found in the grocery store’s refrigerated section, typically near the tofu and kimchi.
- If you have sun-dried tomatoes that aren’t packed in oil, you can use olive oil instead of sun-dried tomato oil.
- You can swap out the tempeh for another protein like tofu.
Ingredients
- 1 (8-ounce) package original tempeh
- ½ cup drained sun-dried tomatoes in oil, chopped, plus 3 tablespoons oil from jar, divided
- ½ teaspoon ground pepper
- ½ teaspoon salt, divided
- 1 large shallot, chopped (about ½ cup)
- 1½ tablespoons unsalted butter
- ¾ cup unsalted vegetable broth
- 4 cups packed baby kale
- ½ cup heavy cream
- 1 teaspoon Italian seasoning
- ½ cup grated Parmigiano-Reggiano cheese, divided
- 1 tablespoon torn fresh basil or small basil leaves
