Tempeh with Charred Peppers and Kale

Ingredients:

• ¼ cup canola oil, divided
• 1 (14-ounce) package tempeh, cut into (1/3-inch-thick) slices
• 2 tablespoons lower-sodium soy sauce
• 1 cup vertically sliced onion
• 1 red bell pepper, thinly sliced
• 4 cups thinly sliced Lacinato kale (about 1 bunch)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon cider vinegar

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